Arroz Caldo ala White House
Me & my Filipino girl friends were craving for some sort of porridge.
I decided to cook arroz caldo.
It is a staple food for the Filipinos as a snack, breakfast or late night meal.
Arroz Caldo is easy to make but today,
I thought of making a "gourmet" one by trying
White House Executive Chef Cristeta Comerford's recipe.
For those who don't know, Cristeta Comerford, is a Filipino.
(To learn more about her, click here.)
She provided this recipe at a cooking demonstration
held at TenPenh in downtown Washington.
She said "there is no real recipe for how Filipinos eat arroz caldo."
The arroz caldo itself is very easy like a normal Filipino family would make it.
The garlic garnish adds more work.
It was worth it for me to learn the cooking technique and result achieved was amazing!
But you can skip that part.
Overall, we loooove this arroz caldo!
I hope you'll get to try her recipe too.
2 1/8 cups canola oil - *used vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
12 medium cloves garlic, 6 of them finely minced
1 tablespoon finely minced ginger root
1 small onion, thinly sliced
1 cup uncooked jasmine rice or medium-grain rice -*used Thai rice
4 cups low-sodium chicken broth -*added 2 more cups (depends on the consistency you prefer)
1 tablespoon fish sauce, or to taste
Freshly ground black pepper
1 cup whole or low-fat milk -*used semi-skimmed UHT milk
3 tablespoons finely sliced scallions, white and light green parts (aka spring onions in UK)
6 small calamansi or key limes, juiced -*key limes
Scallion oil, for garnish (optional) -*didn't use
*added hard boiled egg as personal preference
In a large saucepan over medium-high to high heat, heat 1 to 2 tablespoons of the oil until it shimmers. Add the chicken and cook, stirring, for about 7 minutes or until the chicken is lightly browned. Reduce the heat to medium and add the 6 cloves of minced garlic, the ginger and the onion. Cook, stirring, for about 5 to 8 minutes, until the mixture is fragrant and the onion becomes translucent. Add the rice and stir until well coated, then add the chicken broth and mix well. Cook, covered, for about 15 minutes or until the rice is tender. Add the fish sauce; season with salt and pepper to taste. Reduce heat to low.
Cut the remaining cloves of garlic into paper-thin slices and place in a small bowl. Add the milk and soak for 10 minutes, then transfer to a small saucepan and cook over medium heat for 3 minutes. Drain, discarding the milk, and pat the garlic dry with paper towels.
Line a plate with paper towels. Heat the remaining 2 cups of oil in a medium pot to 350 degrees. Carefully add the garlic slices and cook for 1 minute, until crisp. Transfer to the paper towel-lined plate and dust with cayenne pepper and sea salt to taste.
To serve, ladle portions of the soup into individual bowls and garnish with the crisped garlic, scallions and calamansi or lime juice. Drizzle with scallion oil, if desired.
Now, I wonder if the Obama Family eat arroz caldo.
What do you think? ;)