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 and skin, raw

  8 thigh, bone removed or 752g

• 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. In a small saucepan, heat about two-thirds of the oil and garlic over medium heat, stirring occasionally, until the garlic is light golden brown. Drain the garlic using a fine mesh strainer and spread it on a paper towel-lined plate. Set aside.
2. In a large Dutch oven or soup pot, heat the remaining oil over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the ginger and remaining garlic, cooking for 1 minute. Add the chicken and cook until browned. Stir in the fish sauce and pepper, cooking for another minute. Add the rice and stir until well coated.
4. Pour 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 tender and the stock has thickened, about 20 minutes. Stir in lime juice and season with salt and pepper.
5. Ladle the soup into bowls and top with scallions and fried garlic. Serve immediately.