Arroz caldo is a comforting and flavorsome Filipino rice and chicken soup served mainly as a snack but can be enjoyed any time of the day.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- garlic: 2 clove (crushed)
- ginger, peeled and: 1 piece (2 inch piece, sliced, fresh)
- chicken wings, split and tips discarded: 2.25 pound
- fish sauce: 1 Tbsp (optional)
- chicken broth: 5.25 cups
- glutinous sweet rice: 1 cup
- salt and pepper: 0 piece (to taste)
- green onion: 1 piece (chopped)
- lemon: 1 piece (sliced, optional)
- fish sauce for sprinkling: 1 tsp (if desired, optional)
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes. Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
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Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot. Season with salt and pepper.
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Portion soup into bowls and garnish with green onion. Serve with lemon slices and additional fish sauce, if desired.
