Arroz caldo

Arroz caldo

Rice with chicken

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg whole chicken
2 tablespoons oil
10 garlic cloves, finely chopped
1 onion, thinly sliced
1 teaspoon fresh ginger, finely chopped
500g short-grain rice
60ml fish sauce
4 spring onions, thinly sliced

Method

  1. Joint the chicken and cut into serving pieces.
  2. Heat the oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook until pale golden. Remove to a plate.
  3. Add the onion and ginger to the wok and stir-fry until soft, then add the chicken and stir-fry until the chicken is golden and half cooked. Add the rice and toss to combine for 3 minutes, then return half of the fried garlic to the wok with the fish sauce and 1 litre water. Bring to the boil, then reduce the heat to low, cover, and simmer for 20 minutes without lifting the lid. Serve garnished with the reserved fried garlic and the spring onion.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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