Recipe 101: Arrozcaldo

When rainy season started we began to eat lugaw in a favorite store every week that hubby thought of trying to cook arrozcaldo at home. We were in SM Mall of Asia to do the grocery and buy ingredients for lugaw when we learned that they didn't have malagkit (glutinous) rice but only the violet kind. So we tried. Violet rice (I guess same with brown rice) takes longer to cook than the regular ones so be armed with a little patience. (Try na ibabad muna sa tubig and set aside for 30 minutes to 1hr) Although I still prefer the white one, it's the healthier version so it'd of course pay off.

Ingredients:

2 cups violet rice
5 pcs chicken
1 pc carrot
1 pc onion
2 pcs bay leaves
peppercorns
3 pcs celery sticks
handful of parsley
1 pc ginger
fish sauce
sesame oil
chicken stock

Procedure for CHICKEN STOCK:

In a stockpot boil CHICKEN with CARROT, ONION, BAY LEAVES, PEPPERCORNS, CELERY, PARSLEY and GINGER. Add salt and pepper to taste. Once stock is ready season with FISH SAUCE and SESAME OIL.


Procedure for ARROZ CALDO:

Wash GLUTINOUS RICE and place in a stockpot. Add CHICKEN STOCK. Bring to a boil then lower heat to slow simmer. Stir every few minutes. Add stock as needed to get right consistency. Add FISH SAUCE, SESAME OIL and GINGER.


Choices for TOPPINGS:

hard-boiled eggs
chicken shreds
spring onions
toasted ginger
toasted garlic
calamansi