A HOT bowl of Arroz Caldo (Chicken Congee) + featured on SBS Food
Well here we are, smack bayem in the the middle of my favourite season of all time (not) – WINTER! All summer long I had been dreaming of the precious moments when I can defrost the icy layers from my car every morning (another not!). Speaking of which, a friend of a friend decided to pour hot water over their windscreen the other day. Not a good idea. Yes MAAM, it shattered. No super glue can fix that S%^T.
But let me tell you about some great things about winter. *scratches head*…
One hour later…
Ok. I’ve got something. Whilst fashionistas can’t wait to debut their latest trench coats on Instagram as they thrill us with a plethora of #selfie shots, all foodies alike break out our stretchy pants, lonesome pressure cookers and tagines then yes maam, we’d instagram our comfort food themed dishes with full force using hashtags like #foodgasm! On that, I love making Arroz Caldo. To me, it defines the term comfort food filled with all the elements to make you smile. Packed with ginger, garlic and a broth made from scratch – it’s a tasty chicken soup and a main dish in one. A few months ago, when it was nice and balmy, the lovely folks at SBS Food contacted me for an interview to talk about my cookbook, Filipino food, Chinese New Year and to my excitement, asked to cook and feature my Arroz Caldo recipe (below) from What the heck is Filipino Food which I thought was #pow. I totally forgot about it until they recently published it.
source: SBS Food. They did an a+mazing job with my recipe and the food styling, wow. I am not worthy! Thanks guys!
Now, onto the bizur. How the heck do you make this? Check out the recipe after the jump.
200 g (1 cup) jasmine rice
75 g (? cup) glutinous rice
60 ml (¼ cup) canola oil
10 cm x 2 cm ginger, finely sliced
6 garlic cloves, crushed
2 spring onions, sliced, plus extra to serve
1 spatchcock (about 700 g), jointed into 8 pieces
2 tsp salt
2 tsp ground black pepper
4 small eggs (optional)
cumquat wedges (see Note), to serve
fish sauce, to serve
1. Wash the jasmine rice and glutinous rice twice and set aside.
2. Heat the canola oil in a large saucepan over medium heat. Add the ginger, garlic and cook, stirring, for 30 seconds until fragrant. Drop in the spatchcock and cook until the chicken starts to colour and there are no signs of blood. Don’t overcook it!
3. Add the salt, pepper, jasmine rice, glutinous rice and 1 litre (4 cups) of water. Stir gently to combine, reduce the heat to medium-low and cook for no longer than 1 hour or until the rice is tender and most of the liquid absorbed. Gently stir every 20 mins and add a smidgen of water if it becomes too thick. Like any congee, we want it to be a little soupy.
4. Start scoopin’! Just don’t be breakin’ that chicken skin. Pour into bowls and crack an egg over the top, if using, and stir to combine. Squeeze over cumquat juice, fish sauce to taste and top with spring onions.
You’ve been served!
Last week, I slipped on the stairs and did some hefty damage to my lower back, so I was in desperate need of some of this healing soup. I didn’t want anything that tasted like ass crack.com. Whether it’s the flu, the blues or an injured back, I can always count on this dish to being me back to business plus my pets were getting way bored as they were literally begging for attention. I swear the cat used the lamp to to produce the Bat Signal.
So um, what’s your favourite dish to cook in winter?!
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Keep eating…LIKE CRAZAAY!
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