Monday, February 11, 2013

Chicken Arroz Caldo (Congee)

Chicken Arroz Caldo (Congee)
English: Chicken congee, my breakfast today.

Congee or Conjee or Arroz Caldo (a rose by any other name.) is a tradition, rice based, soup or porridge found in many Asian countries. The recipes vary widely depending on the country or even the region of the country you happen to be in. I am yet to find one that was not tasty. Most are mildly spice and all are very filling. Here in the Philippines it is eaten from breakfast to supper. It is normally served as a single dish but can be served with a side dish. It sounds like a simple meal but I like Congee with a Grilled Cheese Sandwich. This particular recipe is not my own but my wife, Dangs. I present it here with her permission. Trust me I have her permission. She is better with a knife than any other Chef I know. You will need a fairly large stock pot for this recipe as it is designed to feed six normal eaters or me and her.

1 piece Ginger 4-5 inches unpeeled sliced fine

2 bulbs Garlic (yes, bulbs not cloves) coarsely chopped

½ Kilo Glutinous Rice uncooked
Mmmm, mmm... Mom's arroz caldo.
Mmmm, mmm... Mom's arroz caldo. (Photo credit: Wikipedia)

2 medium Purple Onions slivered

2 Spring Onions (scallions) coarsely chopped

1 Tbs Black Pepper cracked

3 Tbs Fish Sauce

3 tsp Salt

1 Chicken Bouillon Cube.

Congee (Photo credit: snowpea&bokchoi)
Place the whole chicken into a large stock pot with approximately 2 liters of water, the water must cover the bird at all times, and boil until meat pulls free from the bone. Remove your Chicken and let cool until cool enough to handle. Remove your Chicken stock from the heat and allow it to cool. In a skillet brown all except 1 ½ Tbs of your garlic in oil over a low heat, be careful not to overcook the garlic it should be lightly browned. Remove garlic from the oil and allow it drain. Now, add the remaining garlic, the ginger and the onions to the oil in your skillet and lightly sauté then drain. Wash your rice at least twice, Glutinous Rice is naturally tacky and should be well rinsed. Put your Chicken Stock back over a medium heat; add your sauté mix, rice, salt, pepper, Fish Sauce and Bouillon Cube. Leave over medium heat stirring occasionally to prevent sticking. Return to your Chicken, remove and discard the chicken skin, remove the meat from the bones and discard bones. Chop your chicken meat into pieces no larger than 1 inch and return it to the Stock Pot. Allow the Arroz Caldo to come to a boil (you may need to add a little water), stirring occasionally and then cover and reduce heat to very low, cook for thirty minutes. Serve in bowls and garnish on top with your remaining Fried Garlic and Spring Onion.

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