ARROZ CALDO
Steps:
- Chop the garlic and the onion. Peel the ginger and slice it into coins. Cut the chicken into bite-size chunks. Heat the oil in a large heavy pot. Add the garlic, onion and ginger and saute until the onion is soft, about 2 minutes. Add the chicken and saute briefly, about 1 minute. Add the fish sauce, rice, broth, pepper and optional saffron and stir well. Bring to a boil, then add the whole eggs to the pot and boil in their shells for 8 minutes. Stir occasionally to make sure the rice doesn't stick to the bottom of the pot. Remove the eggs from the pot; set aside. Continue simmering the porridge until the rice is fully cooked, about 12 minutes longer. (The porridge should be quite thick, but if you like, thin it with a little water.) Taste, and add more fish sauce, if desired. Chop the scallions. Peel the eggs and cut them in half. To serve, ladle the porridge into serving bowls and top each with chopped scallions, a hard-cooked egg half and a big squeeze of lemon juice.
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