Filipino Arroz Caldo with Ginger and Crispy Garlic

What you need

• 4 tbsp vegetable oil
• 10 cloves garlic, 6 chopped for the topping, 4 minced
• 1 onion, chopped
• 5 cm ginger, peeled and cut into thin matchsticks
• 1 kg (2 lb) bone-in chicken thighs, about 6
• 3 tbsp fish sauce, plus extra for serving
• 140 g (3/4 cup) glutinous rice, also sold as sweet or sticky rice
• 140 g (3/4 cup) jasmine rice
• 2 l (8 cups) chicken stock
• 1 tbsp kasubha, dried safflower; or 1/2 tsp ground turmeric for colour
• black pepper, to taste
• 6 eggs
• 4 spring onions, thinly sliced
• 6 calamansi, halved, or lime wedges

Method

Restated from the original video

1. 1

   Heat the oil in a large heavy pot over medium-low heat. Fry the chopped garlic, stirring, until golden, 3-4 min. Lift it out onto paper towels.

2. 2

   Raise the heat to medium, add the onion to the garlic-flavoured oil and cook until soft, 4-5 min.

3. 3

   Add the ginger and minced garlic and cook for 1 min.

4. 4

   Add the chicken and brown it lightly on both sides, 5-6 min. Stir in 2 tbsp of the fish sauce.

5. 5

   Add the glutinous rice and jasmine rice and stir for 1 min so the grains are coated in fat.

6. 6

   Pour in the stock and bring to a boil.

7. 7

   Turn the heat down to a gentle simmer and partly cover. Cook, stirring often so the rice does not catch, until the grains burst into a thick, creamy porridge and the chicken reaches 74 °C (165 °F) inside, 40-45 min. Add a splash of water if it gets too thick.

8. 8

   Meanwhile, cook the eggs in boiling water for 10 min, cool them in cold water, peel and halve.

9. 9

   Stir the kasubha into the pot and simmer for 2 min.

10. 10

    Season with the remaining fish sauce and plenty of black pepper.

11. 11

    Ladle into bowls with a piece of chicken each and top with the eggs, spring onions and fried garlic.

12. 12

    Serve with calamansi to squeeze over and extra fish sauce at the table.

Imported from panlasangpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.