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Prepare the Chicken Arroz Caldo Base

  • Vegetable Oil 90.0 ml
  • White Onions, chopped 30.0 g
  • Garlic, chopped 30.0 g
  • Ginger, thin slices 40.0 g
  • Fish Sauce, short grain 30.0 ml
  • Rice 360.0 g
  • Water 2400.0 ml
  • Black Pepper, ground 4.0 g

Garnish the Bowl

  • Crispy Chicken Skin, fried 150.0 g
  • Fried Tofu, medium cubes, 15g 150.0 g
  • Chicken breast, boiled, then shredded, 20g 200.0 g
  • Boiled Eggs, 3 jumbo size pcs, small cubes, 20g 200.0 g
  • Pork - Chicharon, bits, 15g 150.0 g
  • Spring Onions, chopped, 5g 50.0 g
  • Calamansi, 10 whole pcs, 1pc 100.0 g
  1. Prepare the Chicken Arroz Caldo Base

    90 minutes
    1. Add oil to the pot.
    2. Saute onions, garlic and ginger. Once they turn fragrant and translucent, add the fish sauce. Saute until it is reduced to half.
    3. Add now the short grain rice. Saute until each grain is oil coated or translucent.
    4. Add now the water and the Knorr Chicken Broth Base.
    5. Bring to a boil and simmer for 30 minutes. Season with black pepper and Knorr Chicken Powder.
    6. Stir the porridge every 5 to 10 minutes or until it is fully cooked. You may add turmeric or atsuete oil for color.
  2. Garnish the Bowl

    10 minutes
    1. Pour 1 cup of newly cooked arroz caldo base into a bowl.
    2. Add your prepared toppings evenly on top such as crispy chicken skin, fried tofu cubes, shredded boiled chicken, chopped boiled eggs, chicharon bits and finish with chopped spring onions.
    3. Serve with a slice of calamansi.