Arroz Caldo - Revision history

Gravity84 at 22:20, 16 August 2011

2011-08-16T22:20:30Z

Kenning at 23:05, 12 August 2011

2011-08-12T23:05:52Z

Kenning at 18:52, 25 May 2011

2011-05-25T18:52:44Z

Kenning: New page: ''Recipe by GrAviTy84. Wikified by Kenning.'' '''Arroz Caldo''' Image:Arroz.jpg Rice porridge, Filipino congee, whatever you want to call it, t...

2011-05-25T18:52:14Z

New page: ''Recipe by GrAviTy84. Wikified by Kenning.'' '''Arroz Caldo''' Image:Arroz.jpg Rice porridge, Filipino congee, whatever you want to call it, t...

New page

''Recipe by [[User:GrAviTy84|GrAviTy84]]. Wikified by [[User:Kenning|Kenning]].''

'''Arroz Caldo'''

[[Image:Arroz.jpg]]

Rice porridge, Filipino congee, whatever you want to call it, this is a great dish to have on a cold day or when you are feeling under the weather. My mom used to make this for me whenever I was sick, the hot chicken flavored porridge with hints of ginger really soothe the throat when it's sore.

''Ingredients''
1 small (local organic 2-3 lbs) chicken or 1/2 large (supermarket 5-7 lb) chicken, or 2 leg quarters, broken up into parts, bone in skin on. 
1 med onion, chopped fine 
4 cloves garlic, minced 
6 cups water 
2 bay leaves 
2 cups rice, short grain, I like Calrose for this. 
2 thumb sized piece of ginger, skinned and minced fine 
2 tbsp patis, more to taste 
salt and pepper 

Season chicken pieces with salt, brown in a stockpot or dutch oven on all sides in some neutral oil. Reserve chicken, lower heat and add onions, garlic and more salt. Sweat until onions are translucent. Replace chicken and add water, bay leaves and half of the ginger. Simmer until chicken is cooked through, don't allow to rapid boil. Remove the chicken and set aside to cool. Skim stock for any foam. Add rice and patis to stock. Raise heat to high and bring to a low boil, stirring frequently to keep rice from sticking. Cook until rice is tender and is beginning to disintegrate slightly. If it begins to dry out and get too thick, add more water. While the porridge is cooking, shred the chicken. Remove skin, mince and fry crispy (optional). When porridge is cooked, add chicken and remaining ginger. Stir to incorporate and heat through. Taste for salt, pepper, and patis. Fish sauce flavor should be just perceptible, but not over powering. Ginger should be fairly strong but not overwhelming. This is a ridiculously easy dish to make. If it gets too dry add water, if it's too wet, reduce it. There's really no such thing as over cooked arroz caldo. Correct texture should be pretty soft, like runny oatmeal. Two pitfalls to watch out for, burned rice on the bottom caused by not stirring enough, and salting when the porridge is too liquidy then reducing.

Serve with the following garnishes and calamansi or lemon slices.

''Garnishes''
Garnish with your choice of: fried garlic, minced scallions, hard boiled egg, more shredded chicken, fried chicken skin pieces, chili sesame oil, or pork rousong (Chinese dried sweet pork floss).

[[Category:Filipino]][[Category:Rice]][Category:Breakfast]][[Category:GrAviTy84's Recipes]]

@@ Line 1: / Line 1: @@
-''Recipe by [[User:GrAviTy84|GrAviTy84]]. Wikified by [[User:Kenning|Kenning]].''
+''Recipe by [[User:Gravity84|Gravity84]]. Wikified by [[User:Kenning|Kenning]].''
@@ Line 27: / Line 27: @@
 Garnish with your choice of: fried garlic, minced scallions, hard boiled egg, more shredded chicken, fried chicken skin pieces, chili sesame oil, or pork rousong (Chinese dried sweet pork floss).
-[[Category:Filipino]][[Category:Rice]][[Category:Breakfast]][[Category:GrAviTy84's Recipes]]
+[[Category:Filipino]][[Category:Rice]][[Category:Breakfast]][[Category:Gravity84's Recipes]]

← Older revision		Revision as of 23:05, 12 August 2011
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	Garnish with your choice of: fried garlic, minced scallions, hard boiled egg, more shredded chicken, fried chicken skin pieces, chili sesame oil, or pork rousong (Chinese dried sweet pork floss).		Garnish with your choice of: fried garlic, minced scallions, hard boiled egg, more shredded chicken, fried chicken skin pieces, chili sesame oil, or pork rousong (Chinese dried sweet pork floss).

−	[[Category:Filipino]][[Category:Rice]][Category:Breakfast]][[Category:GrAviTy84's Recipes]]	+	[[Category:Filipino]][[Category:Rice]][[Category:Breakfast]][[Category:GrAviTy84's Recipes]]

@@ Line 9: / Line 9: @@
 Rice porridge, Filipino congee, whatever you want to call it, this is a great dish to have on a cold day or when you are feeling under the weather. My mom used to make this for me whenever I was sick, the hot chicken flavored porridge with hints of ginger really soothe the throat when it's sore.
-''Ingredients''
+''Ingredients''<br>
 small (local organic 2-3 lbs) chicken or 1/2 large (supermarket 5-7 lb) chicken, or 2 leg quarters, broken up into parts, bone in skin on.<br>
 med onion, chopped fine<br>
@@ Line 24: / Line 24: @@
 Serve with the following garnishes and calamansi or lemon slices.
-''Garnishes''
+''Garnishes''<br>
 Garnish with your choice of: fried garlic, minced scallions, hard boiled egg, more shredded chicken, fried chicken skin pieces, chili sesame oil, or pork rousong (Chinese dried sweet pork floss).
 [[Category:Filipino]][[Category:Rice]][Category:Breakfast]][[Category:GrAviTy84's Recipes]]