O ha! Kala nyo siguro kung anong “pampainit” ang tinutukoy ko ano? 

Arroz caldo po, arroz caldo!

Sa sobrang lamig talaga ng panahon ngayon, halos puro may sabaw ang niluluto kong ulam. Sarap kasi humigop ng mainit na sabaw. . . pampaalis ng nararamdamang ginaw. Uy! nag-rhyme pa!

At kanina, maulan na naman ang panahon kaya nag arroz caldo ako. Arroz (rice) Caldo (hot)… is the filipino version of chinese congee. Whew! As in hot na hot naman talaga kasi dinamihan ko ang  inilagay na ginger.  Hindi ako nabigo  sa hangarin ko kasi medyo nag init ako. Naligo na lang tuloy ako pagkatapos ko kumain. Lol.

Arroz Caldo

Ingredients:

• 2-3 lbs. chicken, cut into serving pieces
• 1 tablespoon vegetable oil
• 3 each garlic cloves, minced
• medium onion, finely chopped
• 1 teaspoon ginger fresh, finely sliced
• 1 cup rice
• 35 cups water
• 2 cubes chicken broth
• 2 tablespoons fish sauce
• 5 spring or green onions, finely sliced for garnish
• kalamansi
• salt and black pepper to taste

Directions:

1. In a soup pot, sauté garlic in oil until lightly brown.
2. Add ginger and onion, stir for a minute.
3. Add chicken pieces and fish sauce, cook for 3 minutes.
4. Add rice, water, broth cubes, salt and pepper.
5. Cover and simmer.
6. Stir occasionally while cooking.
7. Correct seasonings to taste.
8. Garnish individual bowl servings with sliced green onions and fried garlic just before servings.