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by Liza Agbanlog7 Comments
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It has been a busy weekend for me. Luckily, I had an extra day off on Monday and we were blessed with nice weather here in Vancouver. On Saturday, we celebrated Chinese New Year by having lunch at home. My oldest son and his wife came to celebrate with us. I had a busy morning so I did not get the chance to cook but instead we had take-out from our favorite local Chinese restaurant. It was a simple but cozy and enjoyable lunch. On Sunday, we went to my cousin’s place for her daughter’s birthday party. I brought the celebrant’s favorite, pineapple glazed hamand arroz caldo.
Arroz caldo is a Filipino congee in which rice and chicken are boiled in a large amount of water until the rice softens significantly. In addition to onions and ginger; saffron, black peppers and fish sauce may be added to give this rice dish more flavors. This dish is often served as a meal on its own.
Arroz caldo is one of my comfort food to have on a cold rainy day. I usually make this rice dish to my kids when they were growing up or when they are sick, as it is a mild and easily digestible food. My favorite way of eating arroz caldo is to add a hint of lemon juice and garnish it with chopped green onions. Enjoy!
More Filipino recipes can be found in my new cookbook:
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
Scott
Not only did I love this recipe; my roommate loved it too, and he hates vegetables! (I didn’t have green onions/scallions or lemons, so I added peas at the end instead.)
Reply
Liza Agbanlog
That’s awesome! Glad that both you and your roommate love this recipe. Take care!
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Bhenny Yap
My method of cooking this dish is just my own “discovery”. I use left overs Lechon Manok, Rotisserie Chicken or Boiled Chicken. I de-boned the chicken pieces for convenience and saving time of cooking and preparations. When its done and still really smoking hot…I turn off the heat and ladle it to bowls and sometimes add some chicharon, fresh baby spinach, frozen okra, for toppings> along with slices of half boiled eggs, crispy fried garlic, sliced lemon, lime or calamansi juice (in packets) , patis (fish sauce) some of my guests prefer soy sauce 🙂 LOLS…to each his/her own :)prefernce I guess…) …and chopped green onions on the side (where guests can have their choice of toppings).
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Emy
meron na rin pong fish sauce sa Walmart.
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Liza Agbanlog
Oo nga 🙂
Reply
oyie
where can you buy the fish sauce added to arroz caldo?
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Liza A
Hi, Fish sauce can be bought at any Asian grocery store and some local supermarkets. Here in Vancouver, BC, you can buy it at T&T, Hen Long, Real Canadian Superstore and if I am not mistaken Wal-Mart and Safeway.
Arroz caldo is a dish that originated from congee and has since been renamed by the Spanish. The term itself translates to rice broth but don't be fooled, arroz caldo comes in a variety of consistecies from thick to soupy. The main difference in this dish is the use of chicken and ginger in the mix.
The best Filipino / Tagalog translation for the English word congee. The English word "congee" can be translated as the following words in Tagalog: lugaw - [noun] rice porridge; congee; gruel 2 Example Sentences Available » more...
Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency.
Arroz caldo is a lugaw (glutinous rice dish) made with chicken and rice. It's flavored with garlic, onions, ginger, fish sauce, and other seasonings. Though “arroz caldo” is a Spanish name, the dish's origins are Filipino — it is an adaptation of a congee that was created by Chinese-Filipino immigrants.
In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.
The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.
Congee can be made with many different types of rice. Use basic white long-grain rice if you like; jasmine rice is a favorite as well. Other long-grain rice varieties like basmati can create a nice congee, and even short-grain rice will work. Cooking times may vary with any of these options.
So, congee is a type of rice porridge, but not all rice porridge is congee-like the way all squares are rectangles, but not all rectangles are squares. Jook gets a step more specific: It's the English translation of the Cantonese name for rice porridge.
Congee may be the most ubiquitous breakfast food in the world, a loose, liquid porridge of rice simmered until it dissolves in hot broth. Congee is a rice-thickened broth to which anything can be added.
With oyster sauce, the congee is flavored with hints of soy sauce and barbecue sauce. If you don't have oyster sauce, you can substitute it with hoisin sauce, teriyaki sauce, kecap manis, Worcestershire sauce with soy sauce and sugar, and oyster-flavored sauce.
Stir occasionally so that the rice doesn't clump or stick at the bottom. Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot with scallions, sesame seed oil, and soy sauce.
One of the best Filipino dishes for the cold weather is Arroz Caldo, a comforting rice soup with chicken, ginger, and garlic. The ginger and garlic help to fight off sicknesses like the cold and flu, while the rice provides much-needed carbs and energy to keep you going during stormy days.
Unlike chicken soup, which is a savoury dish, congee also has a few sweet varieties. People tend to enjoy the sweeter versions as breakfast or dessert. It is only lightly sweetened which helps to cleanse the palate and aids digestion. Here is a delicious red bean congee recipe that you can prepare at home.
Whether you opt for chicken noodle soup (protein and iron from the chicken are immune system boosters), pastina (the steam from the broth can combat congestion), arroz caldo (the high ginger content can help soothe a sore throat), or something else, soup is a great way to nourish your body while fighting illness.
Here's how to make congee, the savory Chinese rice porridge, out of overcooked rice: Bring a couple of inches of water to a boil in a sauce pan and start adding the mushy rice, a couple of spoonful's at a time. Break them up with a whisk, as you add them to the water.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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Liza Agbanlog
Scott
