Chicken Arrozcaldo Ingredients: (for 3 cups of Glutinous rice) - 2 big Red Onions (chopped mince) - 2 whole Garlic (chopped mince) - half cup of Cooking Oil - half kilo of chicken (either wings or legs, or mixed) Cut into small or medium pieces) - spring onion (slice cut for toppings) - ginger (cut into small pieces) - salt & pepper to taste - 1 1/2 or 2 liters of water (hot water) - and a separate chopped mince garlic (for toppings) How’s: 1. Warm the oil (pot) 2. Sauté first the Onion 3. then the garlic 4. add the ginger 5. next add the chicken (just mixed) 6. add the glutinous rice if chicken is nearly cooked (continue mixing until the glutinous rice absorb the oil) 7. add a little salt 8. then pour hot water 9. continue mixing until it becomes sticky 10. add salt & pepper to taste (your desired taste) Garlic (for toppings) 1. Chopped garlic (minced) 2. warm the cooking in a separate pan 3. put the garlic & fry it in a slow fire until it becomes golden brown 4. after frying, put the garlic on a small bowl (with a tissue, to reduce the oiliness)
well done heart,ang sarap❤👍
Chicken Arrozcaldo Ingredients:
(for 3 cups of Glutinous rice)
- 2 big Red Onions (chopped mince)
- 2 whole Garlic (chopped mince)
- half cup of Cooking Oil
- half kilo of chicken (either wings or legs, or mixed) Cut into small or medium pieces)
- spring onion (slice cut for toppings)
- ginger (cut into small pieces)
- salt & pepper to taste
- 1 1/2 or 2 liters of water (hot water)
- and a separate chopped mince garlic (for toppings)
How’s:
1. Warm the oil (pot)
2. Sauté first the Onion
3. then the garlic
4. add the ginger
5. next add the chicken (just mixed)
6. add the glutinous rice if chicken is nearly cooked (continue mixing until the glutinous rice absorb the oil)
7. add a little salt
8. then pour hot water
9. continue mixing until it becomes sticky
10. add salt & pepper to taste (your desired taste)
Garlic (for toppings)
1. Chopped garlic (minced)
2. warm the cooking in a separate pan
3. put the garlic & fry it in a slow fire until it becomes golden brown
4. after frying, put the garlic on a small bowl (with a tissue, to reduce the oiliness)