Filipino Chicken Rice Soup

Ingredients 

For Arroz Caldo

• 250 gramsboneless skin-on chicken thighs (2-3 thighs)
• 1 tablespoon vegetable oil
• 25 gramsgarlic (4 large cloves garlic, minced)
• 175 gramsonion (1 small yellow onion, finely chopped)
• 25 gramsginger (julienned)
• 210 gramslong-grain glutinous rice (about 1 cup)
• 6 cupschicken stock (low sodium)
• 1 tablespoonfish sauce
• ½ teaspoonsalt (to taste)
• ¼ teaspoonground white pepper

For garnish

• 2scallions (chopped)
• 6Calamansi
• 3boiled eggs (sliced in half)

Instructions

1. Remove the skin from the 250 grams boneless skin-on chicken thighs and then mince up the skin.
2. Add the chicken skin and 1 tablespoon vegetable oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.
3. Add the minced 25 grams garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.
4. Increase the burner to medium heat. Add the 175 grams onion and 25 grams ginger to the pot and fry until the onions have started to become tender (but not browned).
5. Add the uncooked 210 grams long-grain glutinous rice to the pot and fry for about 30 seconds, to coat every grain with oil.
6. Add the 6 cups chicken stock , f1 tablespoon fish sauce, ½ teaspoon salt, and ¼ teaspoon ground white pepper along with the chicken thighs.
7. Bring the mixture to a boil and skim off any scum or fat that floats to the top.
8. Turn down the heat to maintain a gentle simmer and cook the chicken until it’s fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.
9. When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.
10. The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it reaches your desired consistency, the porridge is done. I usually let it cook for another 20-30 minutes. This is a good time to prepare all your condiments.
11. When the porridge has thickened to your liking, taste it and season with salt if needed.
12. Return the shredded meat to the pot and stir it in to reheat.
13. Serve the Arroz Caldo garnished with 2 scallions, 3 boiled eggs, fried garlic, chicken cracklins, 6 Calamansi wedges or halves, and an additional teaspoon of fish sauce.