Thanks mama, she will forever be remembered! Great video guys I always wanted to know how to make this from you guys. Another great video Benji. I can tell you're having way more fun on your channel and not being such a perfectionist. We already love watching you guys for years, so its nice to see you really enjoy your channel with the fam and we get to really experience your passion for food.
Congee is a universal food! Love it so much!! Miss Mama’s cooking. In Vietnamese we call this chao ga. We also have a pork version with small slices of pork belly or pork riblets, called chao thit heo. In Cambodian it’s called babaw. In Thai it’s called khao tom or jok. In Lao it’s called kao pieak khao. Laotians also have noodle version called kao pieak sen, using homemade tapioca starch rice flour noodles instead of using rice. Adding in chicken feet, quail eggs, & coagulated blood cubes. In Korean it’s called juk. Base of it is stir fry lemongrass, garlic, ginger, shallots. Add in soaked pre rinsed jasmine rice and stir fry till rice is fragrant. Then adding in chicken thighs browning them a bit to get the juices going. Season with nuoc mam(fish sauce) the 3 crab brand, chicken boullion or granulate, garlic powder, onion powder, black pepper, a little salt. Add in water which will be the start of the chicken broth and let it go on simmer until rice is cooked thru. Once done garnish with green onions, cilantro, a squeeze of lime, fried garlic & shallots, and a drizzle of chili oil. It’s the perfect bowl of chicken soup on a cold winter day, when ur sick, or just want a bowl of comfort!
I had this for dinner last night! I use all sweet rice and I mince the ginger and leave it in. Topped with all the same toppings, hard boiled egg, fried garlic, green onions and squeeze lemon. Soooo comforting. I’ve never tried the tomato bouillon before, I’m gonna try it next time!
I usually rinse the rice. Also , you can use beef tripe instead of chicken and that dish is called goto - a popular street food with all sorts of toppings like boiled egg,garlic chips,green onions and ground chicharon .Then you squeeze some calamansi juice before you eat it.
We add turmeric powder, a bit of ginger and garlic powder too. It’s a 50-50 ratio with glutinous and plain rice. In our place, i make sure to wash our rice sometimes soak it in water for 15 -30 mins so it’s easier to cook.
We make something similar but it’s more soupy, and you can add salted radish in the mix while cooking. Then we’d top it off with fermented soybeans, black peppers, bean sprouts, green onions and sambal. The dish is called “BorBor”
Ooohhh. It's like a warm hug. Thank you for sharing your recipe, that looks good. I do add the following too --- saffron & shitake mushrooms. I hope this helps. All the best to you and your family.
For a basic and simple rice porridge I make it similar to that. Sometimes I make it super plain, but I eat it with Chinese sausage, fermented veggies like kimchi, or sun dried fish, fried egg, soy sauce.I love that for breakfast. For more of a hardy ride porridge, we Cambodians put blood cubes and as toppings we do bean sprouts, spicy sauce, fresh green onions.
My mom also uses a quarter to half of glutinous rice to regular rice when making arroz caldo. Sometimes we use chicken feet to add the collagen and flavor to the soup
I’ve really been enjoying your channel Benji. It makes cooking seem so uncomplicated. It’s really been inspiring me to try some recipes to add into my rotation of meals. Next on my list to try is the miso butter Japanese potatoes and this one for sure!
My grandma taught me to use glutinous rice when making arroz caldo, she also uses saffron to give it color. Definitely need a squeeze of lemon before eating it. Yum.
An awesome comforting winter (or when you're under the weather) dish! Love watching you guys cook together and all the tips. Aside from scallions or eggs, I also like to top my serving of arroz caldo with xo sauce and fried garlic chips...so so good 🤤
So glad to see you making this! I wrote a comment on the main channel not too long ago about how Mama's arroz caldo recipe has been my go-to quick & easy comfort meal. I even love the strips of ginger 😅 I pretty much do exactly what you do in this video, but occasionally throw in some red chili flakes because I enjoy the extra spice, but the tomato bouillon is new to me and I'm interested to try that! I believe Mama added saffron to hers
I use Japanese sweet rice, yellow onion, garlic, and better than bouillon to mine! I also love to make the fresh garlic chips, instead of minced I make thin slices!
We have a Vietnamese dish that is similar to this. We also do a chicken cabbage salad with a fish sauce and chili dressing often with this. Fun fact fish sauce is made from anchovies and not all fish sauce is equal. Some are much better than other brands. One thing we do with the rice in our dish is kind of pan fry the rice before putting it in the soup. Not burn it and it dry rice. It gives more flavor to the dish.
I actually use already cooked rice to make it faster :) -- also, in addition to fried garlic/green onions to top, I add a bit of Maggi sauce and some lime!
Thank you for sharing this recipe! It looks absolutely delicious! ☺️ I’m Puerto Rican and Nicaraguan and both sides have a dish similar to this. In Puerto Rico they call it “Asopao de Pollo” and in Nicaragua they call it “Arroz Aguado”. I’m definitely going to have to try this one. 🤩🙌🏽
I just made arroz caldo and I put turmeric for the health benefits. I also love toppings like semi hard boiled eggs, fried garlic chips, fried shallots and a squeeze of lemon juice!
I just had arrozcaldo earlier today! My mom's recipe skips out on the fish sauce. But she does use gluten rice & chicken bouillon powder aside from the usual green onion & ginger. The one with tomato is different 😋 My mom makes some chicken liver sauteed in onion & ginger & you can add it as a condiment. Also boiled eggs, green onions & fried garlic. And calamansi 😋
My mom likes putting Kasubha, its an herb, looks like saffron. I dont know if it really taste anything but it looks good. Hehe. Adds the somewhat yellow color. Also, she serves it with tokwa't baboy, which literally means tofu and pork with vinegar, onion, chili condiment. Whenever Im sick i crave this 😢
You can always add more broth as you go too if it becomes too thick. There have been instances for me when it got sticky the next day and I added more broth when I heated it up on day 2.
OMG I gotta share this my mom. She absolutely love your cooking segments. I wish I could fly to Seattle just to have dinner with you’ll. My dream is a restaurant called Benji and Judy bistro.
I don’t know how long you cooked the rice, but for those who will try cooking with glutinous rice (a must) it normally takes me a minimum of 30 minutes to cook the rice thoroughly and get the consistent it usually is, I suggest cook/boil it first with a lot of water and then when it’s all thick and lumpy almost without water at all- add your broth to bring back the soupy consistency, without having to use a lot of broth
I usually do for one cup of rice, 2 cups of broth or water and also if you’ve put seasoning in your broth, you might want to be careful with the Knorr seasoning because that has a lot of salt in it. Taste the broth when mixed in. If everything taste good, then it’s gonna be good.
In the Chinese and Vietnamese cultures we use any type of protein for our congee, kinda similar but still different but we use ginger too and we use regular chicken bouillon
Some Filipinos put ‘kasubha’ or safflower, not so much for the flavor (it’s kinda flavorless) but a lovely yellow color. It’s cheaper too than saffron & can be bought at Filipino stores.
One cup of rice should be good for a full pot of arroz caldo if you want it more soupy. “Arroz” means rice “Caldo” means “broth” or “stock” ( rice soup) so I guess it’s supposed to be more soupy than an oatmeal consistency. Also, rice should be overcooked until grains are split open. 😊
Literally made this today for my dad’s death anniversary 🥺 but I add fish sauce for flavor and safflower for color! The gluttonous rice is definitely a must, don’t know another way to make it! Fried garlic, green onions and boiled eggs are a must (:
We call it MOV KUV DLIS in the hmong culture which is rice porridge... I usually do mice pork or chicken, raw garlic, lemon grass, lime leaves, ginger, rice and water with salt, msg, black pepper and granulated chicken flavor soup mix base, green onion , cilantro, fried chili oil, fried garlic, fish sauce oyster sauce and raw pepper or dry pepper for spice... And usually when I make it.. it only last for 1 day and a half... my girls loves eating it...❤
Oh yeah and we don’t put the ginger either we usually put garlic garlic salt and pepper really not the salt because the north seasoning has a lot of salt in it already but we also put cumin. We call it Cominos and that really gives it the Mexican flavor.
That looks bomb. I like mine a little soupier. And we always add crushed up chicharon on top with the crunchy garlic, egg and onions. And don’t forget the lemon!!
Over the years watching you guys I have seen so much similarities between Filipino foods and Puerto Rican foods. This dish in particular is called Asopao in PR so similar and so good 😊
it doesnn't only cleanse the rice from crawly creatures or unnecessary matter, washing also lessens the arsenic level of the rice yt nutritionists say 😂
Interesting, this is kinda just like our Mexican Caldo de Pollo we cook the bone in chicken and make Mexican rice/arroz on the side and add it when you serve it. So good!
Arroz Caldo is usually prepared with chicken. Goto is another variation of this in the Philippines. Goto is prepared and cooked with innards, tripes, beef or pork. 👍🏼 And we always put saffron or kasubha in tagalog.
I also cook my for a total of 20 minutes. I let it come to a boil. I lower the heat I cover it and I set a timer for 5 minutes . After five minutes I lift the lid. I give it a stir. I cover it back up and I cook it for 15 minutes. Never lifting the lid never stirring it again and in15 minute timer goes off. I turn it off and it’s perfect. Knorr Seasoning. Lol. I’m speaking into my iPad. Lol. Sorry for the misspellings
so Arroz Caldo is a type of Lugaw and plain lugaw is just spring onions, onion (not sure though hahaha), salt and pepper, and crispy garlic. ooh and add boiled egg! with a dash of calamansi when you serve it! yuuummm! there's also other type of Lugaw, it's GOTO, instead of chicken they put beef tripe or pork intestine (the one i tried haha) or what they call laman loob. soo to answer your question if you can put other meat, you definitely can. Filipinos do that! HAHAHA
I looooove arroz caldo. I add chicken bouillon too but didn’t think to try the tomato version! Once I nailed the recipe I started adding more ingredients that I love like shrimp and shrooms 😛
Benji, I use the chicken flavored Knorr seasoning too. I put it in almost everything to. Yes, yes, yes. It does put umami in everything, well almost everything
I also add a can of rotelle with green chilies in it but I don’t put the fish sauce. I guess the fish sauce puts more of a Filipino flavor to it but without it, it’s more of a Mexican flavor.
you wash rice because you're rinsing the excess starch out of it. if it has a lot of starch then it becomes overly gummy. But i'm sure in some dishes it doesn't matter because it would thicken the dish.
I eat mine with hard boiled egg, with lots of fried garlic, onion chives or leaves or green onions and pepper. While my husband adds red chili 🌶️ calamansi on top of the fried garlic, green onion and pepper 😊 🇵🇭
My dad used to cook arroz caldo with full chicken pieces, usually the leg or wing. But I remember back when I lived in Riverside, CA, he would cook it with breast and thigh, bone in. And full boiled eggs.
Thanks mama, she will forever be remembered! Great video guys I always wanted to know how to make this from you guys. Another great video Benji. I can tell you're having way more fun on your channel and not being such a perfectionist. We already love watching you guys for years, so its nice to see you really enjoy your channel with the fam and we get to really experience your passion for food.
Congee is a universal food! Love it so much!! Miss Mama’s cooking.
In Vietnamese we call this chao ga. We also have a pork version with small slices of pork belly or pork riblets, called chao thit heo.
In Cambodian it’s called babaw.
In Thai it’s called khao tom or jok.
In Lao it’s called kao pieak khao. Laotians also have noodle version called kao pieak sen, using homemade tapioca starch rice flour noodles instead of using rice. Adding in chicken feet, quail eggs, & coagulated blood cubes.
In Korean it’s called juk.
Base of it is stir fry lemongrass, garlic, ginger, shallots. Add in soaked pre rinsed jasmine rice and stir fry till rice is fragrant. Then adding in chicken thighs browning them a bit to get the juices going. Season with nuoc mam(fish sauce) the 3 crab brand, chicken boullion or granulate, garlic powder, onion powder, black pepper, a little salt. Add in water which will be the start of the chicken broth and let it go on simmer until rice is cooked thru.
Once done garnish with green onions, cilantro, a squeeze of lime, fried garlic & shallots, and a drizzle of chili oil.
It’s the perfect bowl of chicken soup on a cold winter day, when ur sick, or just want a bowl of comfort!
Watching this as I eat my MIL's arroz caldo. So happy to have found your channel. I am Japanese, and my wife is Filipino. :)❤
I had this for dinner last night! I use all sweet rice and I mince the ginger and leave it in. Topped with all the same toppings, hard boiled egg, fried garlic, green onions and squeeze lemon. Soooo comforting. I’ve never tried the tomato bouillon before, I’m gonna try it next time!
I usually rinse the rice. Also , you can use beef tripe instead of chicken and that dish is called goto - a popular street food with all sorts of toppings like boiled egg,garlic chips,green onions and ground chicharon .Then you squeeze some calamansi juice before you eat it.
We add turmeric powder, a bit of ginger and garlic powder too. It’s a 50-50 ratio with glutinous and plain rice. In our place, i make sure to wash our rice sometimes soak it in water for 15 -30 mins so it’s easier to cook.
We make something similar but it’s more soupy, and you can add salted radish in the mix while cooking. Then we’d top it off with fermented soybeans, black peppers, bean sprouts, green onions and sambal. The dish is called “BorBor”
in philippines :
Arroz caldo - with chicken
Lugaw -plain rice porridge
Goto - with pig intestine, beef towel etc.
I loved arroz caldo … we add quail eggs … shredded chicharon and of course fried garlic bits 😋… happy eating !!!
Ooohhh. It's like a warm hug. Thank you for sharing your recipe, that looks good. I do add the following too --- saffron & shitake mushrooms. I hope this helps. All the best to you and your family.
I’m about to make this for my post op food. We put a little turmeric & it adds that perfect flavor!
I love your new blogs. The blogs have been super interesting. Thank you
I’ve notice Judy cutting clips of your cooking but love the content so thanks for sharing and keep sharing pls 😊
Here in the Philippines there are other types of Rice Porridge called Lugaw/Goto, sometimes with other types of topping/meat like egg, tripe, or beef.
For a basic and simple rice porridge I make it similar to that. Sometimes I make it super plain, but I eat it with Chinese sausage, fermented veggies like kimchi, or sun dried fish, fried egg, soy sauce.I love that for breakfast. For more of a hardy ride porridge, we Cambodians put blood cubes and as toppings we do bean sprouts, spicy sauce, fresh green onions.
Thanks mama you will forever be such a great memory loved your cooking videos
I’ve tried adding cilantro toppings and I loved it.
My mom also uses a quarter to half of glutinous rice to regular rice when making arroz caldo. Sometimes we use chicken feet to add the collagen and flavor to the soup
It's like the italian risotto with different spices. I have to try this too ... bless you all
Ty for sharing your recipe with us! Love these videos Benji!
As a Greek, we make this but call it chicken & rice & we add lemon.
Its our comfort food, especially during rainy season
Glutinuous rice, ox tripe, saffron on top. But if it is with ox tripe and innards like gizzard , it is called Goto. And a bit orangey sauce. 😊
I use the same process of browning and crisping the garlic for my garlic bread and garlic cheese bread. So yummy and so much depth to the flavor. 😊👍
Yum!
Yum! Arroz Caldo best on a cold weather ❤
I’ve really been enjoying your channel Benji. It makes cooking seem so uncomplicated. It’s really been inspiring me to try some recipes to add into my rotation of meals. Next on my list to try is the miso butter Japanese potatoes and this one for sure!
I love putting butter in my arroz caldo. For color and additional flavor. 🥰
Ooh I’ll have to try Judy’s secret ingredient! I usually add saffron - it gives a slightly different flavor but color at the same time.
I love seeing you guys cook together. 🥰
My grandma taught me to use glutinous rice when making arroz caldo, she also uses saffron to give it color. Definitely need a squeeze of lemon before eating it. Yum.
An awesome comforting winter (or when you're under the weather) dish! Love watching you guys cook together and all the tips. Aside from scallions or eggs, I also like to top my serving of arroz caldo with xo sauce and fried garlic chips...so so good 🤤
So glad to see you making this! I wrote a comment on the main channel not too long ago about how Mama's arroz caldo recipe has been my go-to quick & easy comfort meal. I even love the strips of ginger 😅 I pretty much do exactly what you do in this video, but occasionally throw in some red chili flakes because I enjoy the extra spice, but the tomato bouillon is new to me and I'm interested to try that! I believe Mama added saffron to hers
I use Japanese sweet rice, yellow onion, garlic, and better than bouillon to mine! I also love to make the fresh garlic chips, instead of minced I make thin slices!
We have a Vietnamese dish that is similar to this. We also do a chicken cabbage salad with a fish sauce and chili dressing often with this. Fun fact fish sauce is made from anchovies and not all fish sauce is equal. Some are much better than other brands. One thing we do with the rice in our dish is kind of pan fry the rice before putting it in the soup. Not burn it and it dry rice. It gives more flavor to the dish.
I actually use already cooked rice to make it faster :) -- also, in addition to fried garlic/green onions to top, I add a bit of Maggi sauce and some lime!
Sometimes I add lemongrass if I have it around. Love to top it off with chili oil crisp along with the egg, green onion, and fried garlic.
Thank you for sharing this recipe! It looks absolutely delicious! ☺️ I’m Puerto Rican and Nicaraguan and both sides have a dish similar to this. In Puerto Rico they call it “Asopao de Pollo” and in Nicaragua they call it “Arroz Aguado”. I’m definitely going to have to try this one. 🤩🙌🏽
I just made arroz caldo and I put turmeric for the health benefits. I also love toppings like semi hard boiled eggs, fried garlic chips, fried shallots and a squeeze of lemon juice!
I just had arrozcaldo earlier today! My mom's recipe skips out on the fish sauce. But she does use gluten rice & chicken bouillon powder aside from the usual green onion & ginger. The one with tomato is different 😋 My mom makes some chicken liver sauteed in onion & ginger & you can add it as a condiment. Also boiled eggs, green onions & fried garlic. And calamansi 😋
My mom likes putting Kasubha, its an herb, looks like saffron. I dont know if it really taste anything but it looks good. Hehe. Adds the somewhat yellow color.
Also, she serves it with tokwa't baboy, which literally means tofu and pork with vinegar, onion, chili condiment.
Whenever Im sick i crave this 😢
You can always add more broth as you go too if it becomes too thick. There have been instances for me when it got sticky the next day and I added more broth when I heated it up on day 2.
OMG I gotta share this my mom. She absolutely love your cooking segments. I wish I could fly to Seattle just to have dinner with you’ll. My dream is a restaurant called Benji and Judy bistro.
Aww you guys are sweet for sharing the secrets. ❤️
That's sooo good *cyring internally* cravinggg it now
I don’t know how long you cooked the rice, but for those who will try cooking with glutinous rice (a must) it normally takes me a minimum of 30 minutes to cook the rice thoroughly and get the consistent it usually is, I suggest cook/boil it first with a lot of water and then when it’s all thick and lumpy almost without water at all- add your broth to bring back the soupy consistency, without having to use a lot of broth
After sautéing the spices, I add the washed and drained rice ang fry it in oil until its light brown then I pour the chicken to the pan.
I usually do for one cup of rice, 2 cups of broth or water and also if you’ve put seasoning in your broth, you might want to be careful with the Knorr seasoning because that has a lot of salt in it. Taste the broth when mixed in. If everything taste good, then it’s gonna be good.
In the Chinese and Vietnamese cultures we use any type of protein for our congee, kinda similar but still different but we use ginger too and we use regular chicken bouillon
Oh boy that looks sooo masarap!!!! Thanks for sharing how you make this!
Thank you for sharing your recipe!!! ❤
Some Filipinos put ‘kasubha’ or safflower, not so much for the flavor (it’s kinda flavorless) but a lovely yellow color. It’s cheaper too than saffron & can be bought at Filipino stores.
One cup of rice should be good for a full pot of arroz caldo if you want it more soupy. “Arroz” means rice “Caldo” means “broth” or “stock” ( rice soup) so I guess it’s supposed to be more soupy than an oatmeal consistency. Also, rice should be overcooked until grains are split open. 😊
Thankyou so much Benji much appreciated 👍🇬🇧
Literally made this today for my dad’s death anniversary 🥺 but I add fish sauce for flavor and safflower for color! The gluttonous rice is definitely a must, don’t know another way to make it! Fried garlic, green onions and boiled eggs are a must (:
Or saffron idk which lol I forgot
We call it MOV KUV DLIS in the hmong culture which is rice porridge... I usually do mice pork or chicken, raw garlic, lemon grass, lime leaves, ginger, rice and water with salt, msg, black pepper and granulated chicken flavor soup mix base, green onion , cilantro, fried chili oil, fried garlic, fish sauce oyster sauce and raw pepper or dry pepper for spice...
And usually when I make it.. it only last for 1 day and a half... my girls loves eating it...❤
Mama Lives On through the memories…
I use Arborio rice instead of regular rice. It makes for richer and creamier consistency…your version is also very good
Im curious how you feel about lime versus calamansi for your arroz caldo. Have you had it with calamansi before?
Oh yeah and we don’t put the ginger either we usually put garlic garlic salt and pepper really not the salt because the north seasoning has a lot of salt in it already but we also put cumin. We call it Cominos and that really gives it the Mexican flavor.
Shoutout from west seattle!!!! Woot woot! Love adding quail egg to my arroz caldo!
I do not add glutinous rice but I add Spanish saffron to the broth.
That looks bomb. I like mine a little soupier. And we always add crushed up chicharon on top with the crunchy garlic, egg and onions. And don’t forget the lemon!!
My mom uses that tomato bouillon for mexican red rice ❤
Over the years watching you guys I have seen so much similarities between Filipino foods and Puerto Rican foods. This dish in particular is called Asopao in PR so similar and so good 😊
OMG! YES I have wanted to see this one thank you!
Love the videos Benji!
it doesnn't only cleanse the rice from crawly creatures or unnecessary matter, washing also lessens the arsenic level of the rice yt nutritionists say 😂
Try including the bones while sauteeing and boiling so that the bonr broth is bomb!
I love arroz caldo! My family uses chicken most of the time, but during Thanksgiving we use the left over Turkey meat in it! 😋
I add finely grated carrot n cabbage. It’s another level
Interesting, this is kinda just like our Mexican Caldo de Pollo we cook the bone in chicken and make Mexican rice/arroz on the side and add it when you serve it. So good!
I like to squeeze some lemon in my arroz caldo. This is my ultimate comfort food.
my dad just made this for dinner! such a comfort dish, we add hard boiled eggs and saffron! YUM try it out!
I put curry powder a bit for flavor
I am mexican and in my version I would add a few stems of mint it adds a very unique and delicious flavor😋
Arroz Caldo is usually prepared with chicken. Goto is another variation of this in the Philippines. Goto is prepared and cooked with innards, tripes, beef or pork. 👍🏼
And we always put saffron or kasubha in tagalog.
I also cook my for a total of 20 minutes. I let it come to a boil. I lower the heat I cover it and I set a timer for 5 minutes . After five minutes I lift the lid. I give it a stir. I cover it back up and I cook it for 15 minutes. Never lifting the lid never stirring it again and in15 minute timer goes off. I turn it off and it’s perfect. Knorr Seasoning. Lol. I’m speaking into my iPad. Lol. Sorry for the misspellings
so Arroz Caldo is a type of Lugaw and plain lugaw is just spring onions, onion (not sure though hahaha), salt and pepper, and crispy garlic. ooh and add boiled egg! with a dash of calamansi when you serve it! yuuummm!
there's also other type of Lugaw, it's GOTO, instead of chicken they put beef tripe or pork intestine (the one i tried haha) or what they call laman loob. soo to answer your question if you can put other meat, you definitely can. Filipinos do that! HAHAHA
Ahhhh, looks so good! I want some!!!
I looooove arroz caldo. I add chicken bouillon too but didn’t think to try the tomato version! Once I nailed the recipe I started adding more ingredients that I love like shrimp and shrooms 😛
Sometimes i also put lemongrass
Love this I’m going to make it in honor of mommaa ❤❤❤ she was an amazing person ❤
Do you have to use a specific type of rice? I’m afraid of it getting too mushy
Benji,
I use the chicken flavored Knorr seasoning too. I put it in almost everything to. Yes, yes, yes. It does put umami in everything, well almost everything
Judy you have to wash the rice first at least once, cause it's not really that clean. And Try using Thai Fish Sauce, it's the real deal !
I love rice porridge!! I usually use the chicken as well or sometimes pork, so so good 🤤 keep up with the videos, Benji!!
I also add a can of rotelle with green chilies in it but I don’t put the fish sauce. I guess the fish sauce puts more of a Filipino flavor to it but without it, it’s more of a Mexican flavor.
I love arroz caldo! 💖🇵🇭
The green lid north seasoning is the chicken flavored one that one is Bomb 💣 Benji
you wash rice because you're rinsing the excess starch out of it. if it has a lot of starch then it becomes overly gummy. But i'm sure in some dishes it doesn't matter because it would thicken the dish.
I use frozen ginger and grade it in while it is frozen, so there are no big pieces, and add powder ginger.
Can you link the wooden spoons ?
I eat mine with hard boiled egg, with lots of fried garlic, onion chives or leaves or green onions and pepper. While my husband adds red chili 🌶️ calamansi on top of the fried garlic, green onion and pepper 😊 🇵🇭
There are several toppings we add to our arroz caldo, pork (lechon kawali), boild eggs and intestines on it :). We also call it Lugaw ☺️
My dad used to cook arroz caldo with full chicken pieces, usually the leg or wing. But I remember back when I lived in Riverside, CA, he would cook it with breast and thigh, bone in. And full boiled eggs.
And yes, squeeze calamansi and patis when eating!
i sprinkle 😁turmeric powder for natural yellow color 😄
Arroz Caldo is the go to sick at home soup my daughter always request.
Judy is so gorgeous even cooking dinner!! lol
We use glutinous rice only in our arroz caldo.
I think we can use pork liempo,pigs ears and fried tofu for Arroz caldo as toppings too.