Arroz Caldo- Filipino Chicken Congee
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Crisco Pure Vegetable Oil 5 clove Garlic 0.5 cup, chopped Scallions, raw 1 tbsp Salt 3 unit (yield from 1 lb ready-to Chicken Breast, with skin 0.5 cup slices (1" dia) Ginger Root 1.5 cup Brown Jasmine Rice 3 tbsp Fish Sauce 1 serving Chili Oil 1 tsp (by KCTUTU2008)
Heat oil in a large saucepan over medium-high; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25–30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.
Serving Size: 1
Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25–30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.
Serving Size: 1
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 8.0 g
- Cholesterol: 20.9 mg
- Sodium: 1,415.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.1 g
- Protein: 9.0 g
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