Arroz Caldo with Chicken or Ox Tripe
How to Make Arroz Caldo
Arroz Caldo is a Filipino congee (rice porridge or lugaw in Tagalog in the Philippines) which is a comforting bowl of chicken (or ox tripe) and rice soup flavored with ginger and served with spring onions and fried garlic pieces or bits.
¾ kilo or 1-1/2 lbs chicken, cut into stewing pieces or ½ kilo / 1.1 lbs ox tripe (librilyo or tuwalya), cleaned, boiled, and cubed
1 cup sticky rice (malagkit), washed
8 cups chicken stock/broth (you can use Maggi or Knorr broth)
6 cloves garlic, minced
½ piece onion, minced
1-1/2 inches ginger, peeled and sliced into ¼-inch rings
fish sauce (patis), to add taste
cooking oil or olive oil
2 pieces hard-boiled eggs, sliced into ¼-inch rings
2 stalks of spring onion, minced
lime or lemon slices, or calamansi cut into halves
Preheat pot with oil then sauté 2 garlic gloves, onion, and ginger over medium heat.
Add the chicken or boiled tripe then stir-fry.
Add the rice and chicken stock or broth.
Boil then lower the heat and stir occasionally until the rice and chicken are cooked.
Season with fish sauce. Set aside.
Fry the remaining garlic over medium heat until it’s golden brown.
arroz caldo warm with toppings such as toasted garlic, hard-boiled eggs, minced
spring onion stalks, lime/lemon slices or calamansi halves, and fish sauce or
soy sauce if you prefer.
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