Arroz Caldo

Ingredients

• 1.5 lb bone-in chicken thighs, cut into pieces
• 1 cup glutinous rice, rinsed
• 6 cups chicken broth
• 3 tbsp fish sauce, plus more to taste
• 3-inch knob fresh ginger, julienned
• 6 cloves garlic, minced, divided
• 1 small onion, chopped
• 3 tbsp cooking oil, divided
• Black pepper
• 4 soft-boiled eggs, halved, to serve
• 2 scallions, sliced, to serve
• Calamansi or lime wedges, to serve

Before you cook

• Rinse the rice until the water runs mostly clear and drain it.
• Julienne the ginger, chop the onion, and mince the garlic, keeping half the garlic separate for frying.
• Heat 2 tablespoons of oil in a small pan and fry half the garlic until golden, then lift it out onto a paper towel and reserve the garlic oil.

Steps

1. Heat the remaining oil in a large pot over medium heat.
2. Add the onion, the rest of the garlic and the ginger, and cook for 3 minutes until fragrant.
3. Add the chicken pieces and brown them lightly on all sides, about 5 minutes.
4. Stir in the fish sauce and cook for 1 minute.
5. Add the rinsed rice and stir until every grain is coated in the aromatics.
6. Pour in the broth and bring it to a boil.
7. Lower the heat to a gentle simmer and cook for 40 minutes, stirring every few minutes so the rice doesn't stick, until thick and porridge-like.
8. Season with black pepper and more fish sauce to taste.
9. Ladle into bowls and top each with fried garlic, sliced scallions and a halved soft-boiled egg.
10. Serve with a wedge of calamansi or lime to squeeze in at the table.