Arroz Caldo (Chicken Congee)

Arroz Caldo is the Filipino version of Chinese chicken congee.

It has always been my comfort food.

I love to make it and eat it especially when it is raining.

It takes me back to my childhood memories,

our home and my mom's and lola's cooking.

This hearty chicken and rice congee 

truly fills up my tummy and knows its way into my heart.

You will need:

• 1½ cups of rice, cleaned and washed
• 4 chicken breast fillets, cut into ¼-inch strips
• 1 chicken bouillon cube (chicken broth cube)
• 2 tablespoon oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 thumb ginger, cut into strips (may add more for that ginger-y taste)
• 6 cups water
• 3 tablespoon fish sauce (patis), or to taste
• 1 teaspoon white pepper (if not available, use black pepper instead)
• chopped spring onions for garnish
• toasted garlic bits for garnish (optional)

Preparation: 

Step 1: In a stockpot, saute garlic until golden brown. Add onions, then ginger.

Step 2: Add chicken and cooked until its no longer pink.

Step 3: Add water and rice. Stir continuously, making sure the rice doesn't stick on the pan. 

Step 4: Drop chicken cube and continue stirring until rice reaches desired consistency. Add 

              more water if necessary.

Step 5: Season with fish sauce and pepper.

Step 6: Pour into soup bowls. Top with spring onions and toasted garlic bits. 

Cook's tip: You may use sticky rice instead of regular rice for a more sticky version, or just  

               half-half.

              ~ You may also use whatever toppings you like: sliced hard-boiled eggs, tofu, bacon 

              strips, etc... just enjoy with it!