Arroz Caldo

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups jasmine rice
• 6 cups water
• 1 medium onion, sliced thinly
• 2 tablespoons butter
• 500 g chicken, sliced into serving portions
• 4 cups water
• 1 medium onion, minced
• 4 garlic cloves, crushed
• 2 tablespoons ginger, grated
• 1 medium carrot, sliced into strips (optional)
• 2/3 cup green beans, sliced thinly (also called baguio beans) (optional)
• 2 tablespoons fish sauce (or to taste)
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• salt and pepper
• 2 tablespoons cooking oil
• 3 tablespoons roasted onions
• 1 dozen quail egg, boiled

Recipe

• 1 wash the rice once then drain.
• 2 heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
• 3 add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
• 4 while waiting for the rice to cook, prepare the chicken. heat 2 tablespoons oil in a separate pot. saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. let it boil, remove scums as it rises, lower the heat.
• 5 add fish sauce, sugar, black pepper, salt and pepper. simmer for 2 minutes or until the chicken are done.
• 6 add the vegetables, cook for 3 minutes.
• 7 add the chicken mixture to the cooked rice. stir to mix well and cook for 2 minutes more.
• 8 garnish and serve.