Arroz Caldo

What to Put on the Table With Arroz Caldo

• Boiled egg
• Crisp garlic
• Lime wedges
• Spring onions

How to Cook Arroz Caldo

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1. Fry the ginger and onion in the oil for 4 minutes, then add the garlic and chicken and brown for 5 minutes.

   Mark done Start 4 min timer

2. Stir in the rice for 1 minute, then pour in the stock.

   Mark done Start 1 min timer

3. Bring to a simmer and cook for 30 minutes, stirring often, until the rice is soft and the chicken is tender.

   Mark done Start 30 min timer

4. Season with the fish sauce. Serve topped with the eggs, spring onions and lime.

   Mark done

Related guide: Choosing rice.

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Notes From the Method

Brown the ginger lightly.

Stir more often towards the end.

Add water if it gets too thick.

Season with the fish sauce last.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Leftovers

Keeps in the fridge for 2 days. Reheat with a splash of water, as it thickens as it cools.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.