Rice Porridge with Chicken and Ginger / Arroz Caldo

Chinese Origins, Spanish Name, It’s All Filipino

Arrox Caldo

Arroz Caldo

Arroz Caldo may be the ultimate Asian version of Chicken Soup to prevent Flu and Colds.  It’s good at any season, easy to make, and combines Ginger, Garlic and Onions in an effective way

Rice Porridge with Chicken and Ginger

Arroz Caldo



2 tablespoons Vegetable Oil
5 minced Garlic cloves
1 bunch Green Onions, thinly sliced
1 tablespoon Kosher Salt
1 chicken, 3 to 4½ pounds
1 finger Ginger Root,about 4 inches long, peeled and thinly sliced — about 3 ounces weight
1½ cups White Rice
3 tablespoons Fish Sauce
Chili Oil for garnish


First heat the Oil in  a large saucepan over medium fitr.

Add the Garlic and whie parts of the Onion and cook until fragrant, about 2 minutes

Add the Salt, plus the Ginger, Chicken and  10 cups of Water and bring to the boil.

Reduce the heat and cook over low flame until the Chicken is tender and falling off the bone, about an hour

Remove the chicken from the stock and cool slightly.  Pull the meat off the bones, discardin the skin and bones.

Strain the stock and discard the solids.

You should have about 9 cps of stock left.

Place the stock with the rice in a saucepan over high  heat.

Bring to a boil, then reduce fire and cook until the rice is thick and creamy, about 25 to 40 minutes.

Finally add in the reserved hicken meat and fish sauce and stir to combine.

Garnish with chili oil and the green parts of the sliced onions when serving.

Jeepney in central Manila 1960s

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