Arroz Caldo (Filipino Chicken and Rice Soup)

Ingredients

• Canola oil

  10 tbsp or 140g

• Garlic

  Raw

  12 cloves, minced or 36g

• Chicken thigh

  Broilers or fryers, meat only, raw

  8 thigh, bone and skin removed or 552g

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  1 tbsp or 6g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tsp or 2g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Place about two-thirds of the oil as well as two-thirds of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until the garlic turns light golden brown. Transfer garlic to a fine mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
2. Heat the remaining oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 5 minutes.
3. Add the ginger and remaining garlic and cook for 1 minute longer. Add the chicken and cook until browned all over. Stir in the fish sauce and pepper to taste and cook for 1 minute. Add the rice and stir until well coated.
4. Stir in the chicken stock, scraping the bottom of the pan to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until the rice is completely tender and the stock has thickened, about 20 minutes. Stir in the lime juice and season with salt and pepper to taste.
5. Ladle into bowls. Top with scallions and fried garlic. Serve immediately.