Arroz Caldo

Nutrition · per serving

Steps

1. 1

   Prepare everything first for fast cooking: rinse the rice until the water runs mostly clear, cut the chicken into bite-size pieces, julienne the ginger, mince the garlic, chop the onion, slice the scallions, and halve the hard-boiled eggs.

   120 g jasmine rice, rinsed well300 g boneless skinless chicken thighs, cut into bite-size pieces40 g fresh ginger, peeled and julienned20 g garlic, minced80 g yellow onion, finely chopped20 g scallions, thinly sliced2 large hard-boiled egg, halved
2. 2

   In a medium pot over medium heat, warm the oil. Add the onion, half of the ginger, and the garlic; cook for 2-3 minutes until fragrant but not browned. Stirring often keeps the garlic sweet rather than bitter.

   15 ml neutral oil80 g yellow onion, finely chopped40 g fresh ginger, peeled and julienned20 g garlic, minced
3. 3

   Add the chicken and cook for 2-3 minutes, stirring, until the outside loses its raw color. Add the fish sauce and black pepper, and let it sizzle briefly so the chicken absorbs the seasoning.

   300 g boneless skinless chicken thighs, cut into bite-size pieces20 ml fish sauce1 g ground black pepper
4. 4

   Add the rinsed rice, water, kasubha, and salt. Stir well, scraping the bottom of the pot so no rice sticks. Bring to a boil over medium-high heat.

   120 g jasmine rice, rinsed well1.2 L water1 g kasubha (safflower)3 g fine salt
5. 5

   Once boiling, lower to a gentle simmer and cook uncovered for 18-20 minutes, stirring every few minutes, until the rice grains have broken down and the porridge is thick but still spoonable. If it gets too thick before the rice is fully tender, add a splash of hot water. The chicken should be fully cooked and tender.

6. 6

   Taste and adjust the seasoning if needed. Stir in the remaining ginger for a fresher ginger aroma, then simmer 1 minute more.

   40 g fresh ginger, peeled and julienned
7. 7

   Ladle into 2 bowls. Top each serving with scallions and a halved egg, and serve immediately with calamansi or lemon wedges for squeezing over at the table.

   20 g scallions, thinly sliced2 large hard-boiled egg, halved1 piece calamansi or lemon, cut into wedges

Origin & History

Arroz caldo is a Filipino rice porridge with Chinese roots, related to congee and often linked to the influence of Hokkien migrants in the Philippines. Over time it became distinctly Filipino through the use of ginger, fish sauce, and local garnishes, and it remains a classic comfort food often eaten for breakfast, rainy days, or when someone is under the weather.