Arroz Caldo {Lugaw or Filipino Style Chicken Congee}

In the Philippines, Arroz Caldo {also known as "lugaw"} is a common street food usually eaten for breakfast specially during the rainy season. When we moved here in Canada, I made it a point to cook "lugaw" during winter. Served steaming hot, this tasty inexpensive  treat is a delicious way to beat the cold winter blues.

There are several ways to prepare this dish. The soup base can be chicken or beef broth. But either way, what makes it even special are the toppings that go with the dish.

Arroz Caldo

Ingredients:

2 tablespoons canola oil (or other vegetable oil)
2 garlic cloves, peeled and finely chopped
1 thumb-sized fresh ginger, peeled and finely chopped
1 onion, finely chopped
5 cups homemade chicken stock (recipe below)
2 cups shredded boiled chicken meat (from Chicken stock recipe)
1 cup jasmine rice
2 tablespoons fish sauce
2 hard-boiled eggs, quartered for topping
2 spring onions, thinly sliced for topping
1 cup fried tofu, diced for topping
Calamansi or lemon

Procedure:

In a large stockpot,  the garlic, onion and ginger in oil over medium heat. Cook until onion is translucent. Do not burn the garlic.
Add the rice. Stir and coat the rice with sautéed garlic, onion and ginger.
Add the shredded chicken meat (pre-boiled from chicken stock recipe) and cook for another minute while stirring. 
Pour chicken stock, and fish sauce.
Cover the pan and simmer over medium to low heat.
Stir frequently and simmer until the rice are cooked through, about 25 to 30 minutes. Add more chicken stock if rice is getting too sticky.
To serve, ladle arroz caldo into bowls and garnish with spring onions, hard-boiled egg, fried tofu.
Drizzle with lemon or calamansi (optional)


Homemade Chicken Stock

Ingredients:

4 pieces chicken thigh{leg attached}
3 liters of water
1 large onion, quartered
2 carrots chopped
3 ribs celery
2 bay leaves
salt
pepper

Procedure:

Put chicken  into a large stock pot and cover with 3 litters of  water. Add  onion, carrots and celery.
Season with salt and pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
Simmer uncovered at least 1 1/2 hours, occasionally skimming off the foam that comes to the surface.
Remove chicken and let it cool. Remove chicken meat from bones and set aside for Arroz Caldo recipe above 
Strain the stock. Use 5 cups of stock for the recipe above. The rest can be stored for later use.