Mimi's Quick & Easy Arrozcaldo (Filipino Chicken Porridge)

  • 45
  • 4-6 servings
  • Easy
  • 9 Favorites
  • Rating 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
  • DeviceTM5

Arrozcaldo is the quintessential comfort food, reminiscent of rainy days and late nights out. It's also very nostalgic for me personally, because it's what I'd ask my mother to cook for me every time I feel sick. This version does not contain any chicken meat but is still very tasty because of the BCB chicken stock.

Ingredient Details
  • Ingredients A:
    1. 50g yellow onion, sliced in large chunks
    2. 50-100g ginger, peeled & julienned
    3. 20g oil
  • Ingredients B:
    1. 140g rice, washed
    2. 1,100g water
    3. 10g BCB chicken stock
    4. 1 Tbsp fish sauce
    5. 1 tsp ground white pepper
View Step-by-step
Cooking Method
Step 1
Place Ingredients A into mixing bowl.
  • 120 o C
  • 5m
  • 1
Step 2
Add Ingredients B.
  • 98 o C
  • 40m
  • 0.5
Tips
1. The fish sauce (Filipino: 'patis') and calamansi juice are traditional condiments for arrozcaldo. If you don't have fish sauce, add salt to taste and/or increase chicken stock to 15g. Calamansi juice can also be substituted with lime juice or lemon juice. 2. You can add cubed chicken breast, if you want. Add after step 1. Brown for 🕒 3 min🌡️120°C ⚙️ speed 1.
Like this recipe? Rate it! 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Leave a Comment