Making Flavorful Chicken Arroz Caldo

Making Flavorful Chicken Arroz Caldo
500g chicken
2 cups rice
1/2 cup sticky rice
salt & pepper
chicken cubes
70g ginger
2 cloves garlic (minced)
1. Bring a pot of water to a boil and simmer the chicken for 30 minutes. Drain and let cool, keeping the broth. Use a sieve strainer to remove scum and particles from the broth as needed.
2. Mix the two types of rice and rinse over running water. Cook the rice with the broth and add about 4 more cups of water. Bring to a boil then simmer for about an 45 minutes. Add more water as needed to maintain the consistency you want, not dry but not too watery. Stir occasionally as to keep the bottom from burning.
3. In the meantime, loosely shred the chicken meat. Slice the ginger into strips (remove the skin beforehand).
4. Sauté ginger and minced garlic in about 4 tbsp oil until fragrant, then add the chicken and cook for another two minutes. Season with 3 tbsp fish sauce, 2 tsp salt, and 1 tsp ground pepper.
5. Transfer the sautéed ingredients into the pot of cooking rice as soon as it's ready. Mix the pot thoroughly. Season further as needed with chicken stock cube, salt, and fish sauce.
6. Serve while hot topped with sliced spring onions and crispy garlic, and half a boiled egg.
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