Ingredients
c
4 chicken thighs(skin on)
o
½ onion(chopped)
s
3 scallions(chopped)
g
10 cloves garlic(minced)
k
2 inch knob ginger(minced)
f
2 tbsp fish sauce
S
Salt
P
Pepper
c
5 cups chicken stock
g
¾ cup glutinous rice
w
½ cup white rice
N
Neutral oil
L
Lemon or calamansi
B
Boiled Egg
Directions
1
1. In a pan over medium-low heat, fry half of the minced garlic in 4 tbsp of neutral oil until lightly golden. Strain and set aside to use as garlic chips.
N
Neutral oil
g
5 garlic(minced)
2
2. Remove the skin from the chicken thighs and place it on a parchment-lined baking sheet. Cover with another sheet of parchment and a second baking tray to keep it flat while cooking. Bake at 350°F (175°C) for 35 minutes, then season with salt.
c
4 chicken thighs(skin on)
S
Salt
3
3. Season the chicken thighs with salt and pepper. In a pot over medium heat, add 3 tbsp of the garlic oil and sear the chicken on both sides until browned, then remove and set aside.
c
4 chicken thighs(skin on)
S
Salt
P
Pepper
4
4. In the same pot, sauté the onion, the white part of the scallions, the remaining garlic, and ginger until translucent and fragrant.
o
½ onion(chopped)
s
3 scallions(chopped)
g
5 garlic(minced)
k
2 inch knob ginger(minced)
5
5. Add both types of rice and stir for 2–3 minutes to lightly toast them in the aromatics.
g
¾ cup glutinous rice
w
½ cup white rice
6
6. Pour in the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for about 45 minutes, or until the rice is fully cooked and the mixture thickens. Stir every 10 minutes to prevent the rice from sticking to the bottom.
c
5 cups chicken stock
7
7. Season the arroz caldo with fish sauce, salt, and pepper to taste.
f
2 tbsp fish sauce
S
Salt
P
Pepper
8
8. To serve, ladle the porridge into bowls and garnish with the green part of the scallions, a boiled egg, fried garlic, crispy chicken skin, and a squeeze of lemon or calamansi.
L
Lemon or calamansi
B
Boiled Egg
