Arroz Caldo

  • 3 tbsp canola oil
  • 1 pc red onion, chopped
  • 3 cloves garlic, chopped
  • 1 (1 inch) pc ginger, cut into strips
  • 1 (1.2 kg) pc whole chicken, cut into 12
  • 3/4 cup long-grained rice
  • 1/2 cup glutinous rice
  • 2-1/2 tbsp fish sauce/patis
  • 6 cups water


  • Spring onions
  • Fried garlic
  • 6 pcs hard-boiled eggs
  • 6 pcs calamansi, cut in half


Arroz Caldo

  1. In a large pot with hot oil, sauté onions. garlic, and ginger. Brown the chicken and add rice. Season with a tablespoon of fish sauce.
  2. When rice is coated in oil, add water and bring to a boil. Lower heat and skim off the scum that floats. Cook for 45 minutes or until the rice has “popped” or expanded. Season with fish sauce and serve with spring onions, garlic, eggs, and calamansi.