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