Arrozcaldo

Filipino rice porridge for the soul. Ginger, garlic, chicken, and cozy memories in a bowl. Bonus points if you top it with boiled egg and crushed chicharon.

Ingredients:

• salt and pepper to taste

• 1 cup glutinous sweet rice

• 1 tablespoon fish sauce

• 2 cloves garlic, crushed

• 1 onion, diced

• 1 (2 inch) piece fresh ginger, peeled and thinly sliced

• 2 1/4 pounds chicken 

• 5 cups chicken broth

Garnish

• Limes 

• Sliced green onions

• Crumbled chicharron

• Boiled egg

Directions:

1. Heat the olive oil in a large pot over medium heat

2. cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. 

3. Add the chicken wings; cook and stir together for 1 minute. 

4. Stir the fish sauce into the pot, cover, and cook another 2 minutes. 

5. Pour the chicken broth into the pot. 

6. Add the sweet rice and stir. 

7. 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.

8. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.