Arroz Caldo

When the weather is cold, Filipinos love to warm their stomachs by eating dishes like goto, lugaw, or arroz caldo. Arroz caldo can replace a full meal as it’s made from sticky rice, its aroma and taste suits the cold weather giving the person a soothing feeling afterward.

Here’s how to cook.

1. In a large pot, put a little oil and start sauteing garlic, ginger, and onions.

2. When the aroma of the ginger has come out, pour 1 1/2 liters of chicken broth (this is from the chicken you boiled and shredded) and wait until it boils.

3. When boiling, add the sticky rice and mix thoroughly. Add the salt and pepper.  Lower the fire to avoid burning the rice at the bottom and wait until all the grains are cooked.

4. Some people combine the chicken to the soup while others don’t. Either way is okay, depending on the person who will eat. For me, I like it when combined in the soup because it gives other people equal sharing of the meat rather than making their own soup.

5. When your caldo is already cooked, pour in serving bowls, topped with fried garlic, spring onions, sliced boiled eggs, and calamansi.

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