CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)
This is a soupy dish that is served mainly for a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
- Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g
CHAO GA (ARROZ CALDO)
Make and share this Chao Ga (Arroz Caldo) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Poultry
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1019.7, Fat 41.8, SaturatedFat 10.9, Cholesterol 170.1, Sodium 1231.9, Carbohydrate 103.7, Fiber 2.8, Sugar 2.1, Protein 52
ARROZ CALDO
Arroz caldo is a kind of porridge that is served hot.
Provided by Ako Si Kix
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 7
Number Of Ingredients 13
Steps:
- Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
- Wash glutinous rice and jasmine rice in a bowl; rinse with water.
- Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
- Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.
Nutrition Facts : Calories 430 calories, Carbohydrate 47.2 g, Cholesterol 189 mg, Fat 15.8 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 1347.5 mg, Sugar 1.5 g
ARROZ CALDO
This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.
Provided by Rieaane
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 684.5, Fat 32, SaturatedFat 10.1, Cholesterol 109, Sodium 843.3, Carbohydrate 67.4, Fiber 3.3, Sugar 4.2, Protein 29.5
CHAO GA - VIETNAMESE RICE PORRIDGE
My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.
Provided by Kiersten Phae
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place rice and glutinous rice in a large pot with water and stock.
- Bring to boil then lower heat, cover and simmer, stirring occasionally.
- Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
- Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
- Stir Gently.
- If desired, to Poach eggs: add to top of the mixture and cover.
- Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
- Spoon porridge into individual serving bowls.
- Garnish with spring onion.
- Sprinkle with pepper.
Nutrition Facts : Calories 284.6, Fat 2.6, SaturatedFat 0.7, Cholesterol 5.4, Sodium 785.9, Carbohydrate 54.4, Fiber 1.2, Sugar 3.8, Protein 9.1
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