Best Chao Ga Arroz Caldo Recipes

ARROZ CALDO (FILIPINO RICE PORRIDGE WITH CHICKEN AND GINGER)

Steps:

• Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
• Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.

CHAO GA (ARROZ CALDO)

Steps:

• Heat oil and fried garlic, remove set aside. Add onion and ginger and fry for 1 minute. Add chicken and fry until chicken is golden brown.
• Return 1/2 of fried garlic to pot and all ingredients except green onions and simmer for 45 minutes.
• Serve garnished with fried garlic and green onions.
• Vietnamese Style: 2 lbs. chicken, breasts and legs only 1 onion, cut in half 1 tsp. grated ginger 1 tsp. salt 2 1/2 cups rice, roasted 1/2 cup rau ram or coriander, chopped 4 green onions, chopped 6 pieces of dau chao quay, sliced 6 cups of water (more if necessary) Pepper, fish sauce to taste Fresh sprouts G rounded fresh red chilies Toast the rice and set aside. Boil the chicken with water, salt and ginger. When well done remove chicken and pour roasted rice into the pot and simmer for 50 to 60 minutes. Remove bone from chicken and shred the meat. To serve, put green onions, chopped rau ram or coriander and sprouts in bottom of the bowl and pour hot soup over so that the onions and herb are half cooked. Eat with sliced dau chao quay and add fish sauce, pepper or red chilies to taste.

ARROZ CALDO

Steps:

• Wash the mixed long-grain and glutinous rice and drain well.
• Heat the cooking oil in a large heavy casserole.
• Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
• Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
• Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
• Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
• Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
• Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
• Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.

ARROZ CALDO

Steps:

• Wash the rice once then drain.
• Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
• Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
• While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
• Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
• Add the vegetables, cook for 3 minutes.
• Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
• Garnish and serve.