Arroz Caldo: Chicken, egg, chile jam, cripsy garlic

Adapted by
June 2017
Yield: 6 servings


One 4-pound chicken
course salt
278 grams broken rice
120 milliliters canola oil
60 grams minced garlic
30 grams thinly sliced ginger
100 grams thinly sliced yellow onion
5 pounds chicken bones
50 milliliters fish sauce
2 grams black pepper
3 quarts water
6 hard-boiled eggs coarsely chopped
6 tablespoons sam sambal oelek chile paste
20 grams thinly sliced green onion
2 calamansi limes, cut into thirds


Rub chicken with salt, rinse, and repeat. Rinse rice in cold water. Soak rice 30 minutes; drain. In a stock pot over medium fl ame, heat oil. Fry 30 grams garlic until crisp and golden brown delicious. Drain garlic on paper towels. Add ginger and onion to pot. When fragrant, add chicken, chicken bones, fish sauce, and pepper. Season with salt. Add water and bring to a boil. Decrease heat to low and cook 1 hour. Strain, reserving stock and solids separately. Pick and reserve all meat. Discard bones and remaining solids. Return stock to pot and bring to boil. Add rice and stir constantly for 30 minutes; add meat. Into a serving bowl, ladle porridge. Top with egg, crispy garlic, green onion, and sambal. Serve with lime wedge.