Recipe

Arroz Caldo

Rice soup with fish sauce and fried garlic

ger additional

Time1 hr

Yield1 portions

Energy491 kcal

Components0

Servings

Contents

Ingredients

Poach Chicken
400stock, chicken, low salt (ml (prepared/500ml))≈ 0.8 cube stock, chicken, low salt
120gchicken breast, raw
Body
Heat Garlic Oil
5mloil, rapeseed
Crispy Fried Garlic
2clovegarlicsliced
Cook Onion
1wholeonion≈ 150 g oniondiced
Ginger & Garlic
15gginger root
2clovegarlic
Season Aromatics
5gfish sauce
0.5tspspice, pepper
Coat Rice
50grice, white
Simmer Rice in Stock
0.125tspmonosodium glutamate
Finish with Lime
10glime juice
Topping
Top Arroz Caldo
4perscallion≈ 45 g scallion

Chicken
1. Poach in the stock
2. Remove once done, reserving the stock
3. Roughly shred -- not fine!
Crispy garlic
1. Heat the oil to low
2. Add the sliced garlic; cook gently until it starts to turn pale golden. Remove from heat, scoop the garlic onto a paper towel leaving the oil in the pan.
Body
1. Increase heat to medium.
2. Add the onion, cook 3 minutes
3. Add the ginger and garlic, cook 3 minutes
4. Stir in the fish sauce etc, cook 1 minute
5. Add the rice, stir until coated
6. Add the stock, bring to a boil; reduce to a simmer, cover, cook until the rice is completely tender and the stock has thickened - 30 minutes
7. Add back the chicken, cook 2 minutes
Stir in the lime juice
Ladle into bowl and top with the scallions and crispy garlic.

Show full nutrition and cost table