So, here I am, finally attempting a blog. Of course, I probably ought to skip this whole blogging thing since isn't twitting the in thing? Oh well, one at a time... as they say, it's hard to teach old dogs new tricks.
So, while the arroz caldo is simmering on the stove, I thought I'd forge on.
But oftentimes, I start something but can't somehow figure out where to start. It has often been the reason why I left projects undone. I simply didn't know what to talk about!
But hey, why not arroz caldo? It is, for me, the ultimate winter comfort food. Similar to Chinese' jook or chuk or however you want to spell it, it is a Filipino soup made with chicken and rice and LOTS of ginger. I cut the ginger into tiny julienne strips and I make sure that there's plenty to have a few pieces with every bite.
Reminds of me when I was young living with what seemed like hundreds of cousins at my grandparents' house. One of my cousins and I would cook arroz caldo, but we were so many, we had to shred the chicken so that there was enough to go around. And then, we'd add tons of ginger... eventually, we learned that with enough ginger, we didn't even have to add chicken!
Basic Arroz Caldo
Chicken (dark meat, light meat, boned, boneless, skinned, skinless--whatever strikes your fancy!)
Rice, white, uncooked (or cooked, why not)
Chicken broth (or bouillon with water)
Ginger, pounded, chopped or julienned (amount based on your preferences)
Garlic, minced (so that the non-garlic lovers won't spew things out in the middle of dinner)
Ground pepper
White onions, chopped
Cooking oil
Scallions, optional
Fish sauce, optional
Lemon, optional
Equipments needed:
Stove
Pot
Ladle
Chopping board
Knife
Put the pot on the burner and set on medium high heat.
(Unless using a nonstick pot, always preheat the pot a bit prior to adding anything to it.)
Add enough cooking oil to coat the bottom of the pan.
(Let's go for the "healthier" variety--I usually go for olive or canola)
Add the garlic and ginger; cook until the aroma of ginger and garlic permeates the air, stirring constantly.
Add the chopped white onions and cook until tender.
Then add the chicken pieces and stir constantly to prevent it from burning.
After about 5 minutes or so, add water (or broth, if that's what you're using) to the pot.
Cover the pot, set the fire on medium low and allow the chicken to simmer for about 20 minutes.
Add rice to the pot (remember, the rice will AT LEAST double when cooked so if you're cooking for 4, one cup of raw rice is adequate)
Stir in some bouillon at this point, if using.
Let this cook until the rice is done, adding more broth if the mixture gets too thick.
Add black pepper before taking to the table.
Serve with slices of lemon, fish sauce and/or soy sauce.
Have some chopped scallions for garnish.
That's it! Enjoy!
