Chicken Arroz Caldo
by Chef Boy Logro
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INGREDIENTS:
1 kilo chicken wings, cut into serving pieces
1 1/2 cups glutinous rice
1 liter chicken broth
2 tbsps fish sauce
1/2 tsp black pepper
4 pcs hard-boiled egg, sliced
1 head garlic, minced
1 cup spring onions, finely chopped
2 fingers of ginger, sliced thinly
3 tbsps kasubha
8 pcs calamansi
2 tbsps cooking oil
1 tbsp turmeric powder
1/4 cup garlic, toasted
Salt to taste
Water, as needed
INSTRUCTIONS:
1. In a stockpot, heat the cooking oil and sauté garlic, onion, ginger.
2. Add chicken and season with pepper.
3. Cook chicken until slightly brown.
4. Add the glutinous rice and turmeric powder and saute for a few minutes.
5. Add chicken broth and kasubha.
6. Continue stirring to prevent rice from sticking and burning.
7. Season to taste with fish sauce and salt.
8. Put arroz caldo in a bowl, topped with toasted garlic, spring onions and slices
of hardboiled eggs.
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