You must be logged in to post a review.
A soup that’s so comforting, with chicken, rice and ginger.
For the homemade stock:
So you have a couple of options here. You can do as I did and make your own stock, or you can use 6 cups of store bought. It’s up to you. If you make your own stock, just go ahead and throw the onion, garlic, celery, carrot, and the chicken parts into a stock pot. Add salt and pepper. Cover with water, bring to a boil, then reduce heat and simmer for about four hours. Skim off any of the foamy garbage that floats to the top during that process.
The broth will reduce down a bit. Remove pot from heat, remove the chicken pieces, set them aside, and let everything cool. Once cooled, pull the chicken apart, and keep intact any of the wings or drummies. Thigh and breast meat can be pulled off the bone. Strain the broth into a large container, and discard the vegetables and garlic. You only want the broth.
For the arroz caldo:
Next, heat the oil in a large pot over medium heat. Once hot add in the onion, garlic, and ginger, and cook for about 7-10 minutes, or until the onions are fully sweated.
Next, toss in the cooed chicken and give a good stir. Toss in the uncooked rice, and give that a good stir.
Add in 6 cups of chicken stock, fish sauce, and soy sauce and give that a good stir. Cover, and simmer for about 35 minutes, or until the rice is softened.
Make the fried garlic by adding the garlic, and vegetable oil to a skillet. Bring to a medium heat, and cook until the garlic begins to turn a golden color. Once golden, remove it from the heat. You will use a slotted spoon and use the garlic when ready to plate. Reserve the oil in the refrigerator as that can be used later in the week for any other recipes.
When you are ready to serve, ladle some soup into your bowl, top with the fried garlic, chives, and drizzle with chili oil.
The result is a delicious and ever so comforting bowl of arroz caldo. You get the softness of the rice that is balanced with the chicken, and those crunchy bits of garlic. Need I say more? Whether you call this arroz caldo or soft chicken and rice, make it. It’s amazing.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!