Arroz CaldoGinger Chicken Rice Porridge
A comforting, ginger-scented rice porridge simmered until creamy, with tender chicken throughout. It is simple, soothing, and traditionally served with boiled egg, scallion, and calamansi for brightness.
Prep
15m
Cook
55m
Serves
4
Regional versions
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- United Arab Emirates
- Bahrain
- Oman
- Philippines
- Qatar
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Porridge
- 250gWhite Rice (rinsed)
- 600gChicken Thigh (cut into large pieces)
- 20mlVegetable Oil
- 30gFresh Ginger (julienned)
- 20gGarlic (chopped)
- 120gOnion (chopped)
- 1.8lChicken Stock
- 30mlFermented Fish Sauce
- 6gSalt
- 2gBlack Pepper
Topping
- 4pcsEgg (hard-boiled and halved)
- 40gScallion (sliced thinly)
Serving
- 2pcsCalamansi (halved)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the fresh ginger, garlic, and onion, and cook until fragrant.
- 02
Add the white rice and stir for a minute so the grains are lightly coated with oil.
- 03
Add the chicken thigh, then pour in the chicken stock and bring to a gentle boil.
- 04
Lower the heat and simmer, stirring often, until the white rice breaks down and the porridge becomes creamy.
- 05
Stir in the fermented fish sauce, then season with the salt and black pepper. Continue cooking until the chicken is tender and at least 74°C (165°F).
- 06
Place the eggs and scallion over each serving.
- 07
Serve with the calamansi on the side.
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