Filipino · beginner
Filipino Ginger Chicken Rice Soup (Arroz Caldo)
A warm and restorative Filipino porridge made with tender chicken, fragrant ginger, and jasmine rice, garnished with golden fried garlic and crisp green onions.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat oil in a heavy pot over medium heat. Add half of the minced garlic and cook, stirring constantly, until deep golden brown and crispy (2 to 3 minutes). Scoop out toasted garlic and reserve for topping.
- 02
In the same pot with remaining garlic oil, add the ginger, onion, and remaining raw garlic. Cook for 3 minutes until soft and fragrant.
- 03
Add the chicken thigh pieces and stir-fry for 4 to 5 minutes until browned on the exterior.
- 04
Add the rinsed jasmine rice and cook, stirring constantly, for 1 minute to lightly toast the grains.
- 05
Pour in the halal chicken broth and fish sauce. Bring the mixture to a boil over medium-high heat.
- 06
Reduce heat to medium-low, cover partially, and simmer for 20 to 25 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
- 07
Ladle the hot soup into bowls and garnish generously with reserved crisp fried garlic and fresh sliced green onions.
A LITTLE KITCHEN KNOW-HOW
Garlic Crisp Frying
Frying minced garlic slowly in hot oil until golden brown to create a crisp topping and an aromatic flavored oil base for the entire dish.
Notes from the kitchen
- Stir the porridge regularly during the last 10 minutes of cooking to prevent the rice from sticking to the bottom of the pot.
- Squeeze fresh lemon juice over your bowl right before eating for a pleasant bright acidity.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
