1 whole chicken, cut into 12 pieces (or 500 grams diced chicken breast can be used)
½ cup Garlic, diced finely
¼ cup Ginger, cut into thin strips
½ cup Onion, finely chopped
1 cup uncooked rice
1 cup uncooked glutinous rice
2 liters Water
2 cups of chicken stock (or equivalent in organic stock powder)
2 tsp Fish sauce
2 tsp Black Pepper, ground
As needed Cooking Oil
Optional Toppings:
Boiled Egg, Fried Garlic, Chopped Spring Onions, Calamansi and Fish sauce
Procedure
In a large cooking pot, fry half of the garlic in oil until crispy and golden brown. Remove garlic and set aside, retaining the garlic infused cooking oil in the pot.
In the same pot sauté the ginger, remaining garlic and onion until brown. Add in the chicken pieces and sauté until browned. Season with the fish sauce and pepper.
Add in the water and let it boil. Add the regular rice followed by the glutinous rice and stir continuously until rice is cooked. You can simmer off water, or add more water as required to reach a porridge like consistency.
Serve the arroz caldo in bowls along with boiled egg, fried garlic, spring onions and fresh calamansi juice.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/arrozcaldo-recipe/