Recipe Cuisine: Others
Theme: One Bowl Wonder
Filipino Crispy Arroz Caldo
By: Gregson Gastar
Ingredients
- 4 chicken thigh pieces skin on
- 3 cups chicken broth or bone broth
- 1 cup jasmine rice rinsed until water runs clear
- 1 tablespoon vegetable oil
- 1 brown onion finely diced
- 4 cloves garlic minced
- 2 centimetres fresh ginger finely diced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- 1 and one half teaspoons fish sauce
- Salt & cracked black pepper to taste
- For the Garnish:
- 3 scallions finely sliced
- 4 cloves garlic roughly chopped
- 1 tablespoon vegetable oil
- 4 eggs
- Lemon wedges for serving
Product used in recipe
- LEE KUM KEE - PREMIUM SOY SAUCE
Method
- Place a medium saucepan or wok over medium low heat. Add one tablespoon of vegetable oil. Add the diced onion and cook for two to three minutes until softened and translucent.
- Add the minced garlic and diced ginger. Cook for one minute until fragrant. Stir in the turmeric powder and cook for a further thirty seconds to bloom the spice.
- Pour in the chicken broth. Add the soy sauce and fish sauce. Increase heat slightly and bring to a gentle simmer.
- Add the rinsed jasmine rice and stir to combine. Reduce heat to low and cook gently for approximately fifteen to twenty minutes, stirring occasionally to prevent sticking. The rice should be tender but the consistency must remain loose and soupy. Add small amounts of hot water if the liquid reduces too quickly. Season with salt and freshly ground black pepper to taste.
- While the arroz caldo is cooking, prepare the chicken. Pat the chicken thighs dry with paper towel. Season both sides generously with salt and black pepper.
- Place the chicken thighs skin side down into a cold skillet. Turn the heat to medium. Allow the fat to render slowly and cook for approximately four to six minutes until the skin is deeply golden and crisp. Turn the chicken and cook for a further four to five minutes or until cooked through. Rest for five minutes before slicing.
- For the eggs, cook at 145c degrees Celsius for 12 minutes in an air fryer for a jammy centre. Alternatively simmer gently in water for seven minutes. Transfer immediately to an ice bath. Peel and slice in half.
- To prepare the garlic crisps, heat one tablespoon of vegetable oil in a small saucepan over medium heat. Add the minced garlic and cook gently, stirring constantly, until golden brown. Remove immediately and drain on paper towel.
- To assemble, ladle the hot soupy rice into bowls. Slice the crispy chicken and place on top. Garnish with garlic crisps, sliced scallions and halved jammy eggs. Serve immediately with lemon wedges on the side.
- This dish delivers deep savoury comfort balanced with brightness from fresh lemon and texture from the crisp chicken skin.
