Arroz Caldo

It was a good day for Arroz Caldo yesterday.  Weather wise, just perfect.

Arroz Caldo

Ingredients:  Chicken Bone with meat,  Boiled with little salt
                     1 cup rice + 1/2 cup malagkit, washed.
                     1 liter of chicken stock (34 ounce)
                     2 TBSP Fish Sauce
                     Crushed Garlic
                     1 onion, minced
                     1 knob ginger, julienned
                     Black pepper
                     1 Chicken broth cube
                     1 cup scallion (green onions) minced
                     2 TBSP Safflower
                     Lemon
                     Crushed garlic, toasted


Procedure:   1.  Shred all chicken meat off the bone, set aside.
                    2.  Reserve the chicken stock
                    3.  Saute garlic, onion, ginger, chicken cube.
                    4.  Add in Shredded chicken, season with fish sauce and pepper. Let it cook.
                    5.  Pour in the rice, mix well.
                    6.  Pour in the Reserve chicken stock and bring to boil.
                    7.  Add Safflower for additional color and aroma.
                    8.  Stir occasionally and simmer until the rice is cooked.
                    9.  Serve hot with toasted garlic, minced scallion, little fish sauce and a
                        Squeezed lemon