ARROZ CALDO

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A beloved staple of Filipino cuisine, arroz caldo (or “warm rice”) combines Chinese and Spanish influences, and this recipe has been handed down among chefs at The Peninsula Manila’s Lobby restaurant for more than four decades. The recipe yields 12 servings.

Preparation:

Mix the ingredients for the chicken marinade. Marinate the chicken in the mixture for 2 to 3 hours.
Grill the chicken pieces over medium-high heat, then set aside.
Next, make the porridge. In a large pre-heated stockpot, sauté 1/3 of the garlic and all of the onion and ginger in the vegetable oil, over medium heat. Add the rice and stir steadily for 2 minutes.
Add chicken stock and bring to boil, then lower the heat, stirring occasionally until the rice is cooked, about 40 minutes.
Shred the chicken atop the cooked rice, season with fish sauce and pepper to taste, and serve with toppings of your choice.

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Rice with Stock

1 kg sticky rice (also called glutinous rice)
2 litres chicken stock
80 g fresh ginger, peeled and finely chopped
12 cloves garlic, minced
1 medium white onion, minced
150 ml vegetable oil
1 tbsp safflower (also called kasubha)
236 ml fish sauce
1½ tsp ground black pepper

Chicken and Marinade

1 kg boneless chicken legs and thighs, cut into stewing pieces
2 tsp ground black pepper
125 ml calamansi juice
100 ml fish sauce
2 stalks lemongrass, chopped
1 tbsp white sugar

Toppings

fried garlic
halved hard-boiled eggs
chopped spring onions
lime, lemon, or calamansi wedges
fish sauce

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