"ARROZ CALDO RECIPE" or "RICE PORRIDGE"

ARROZ CALDO INGREDIENTS


2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (5cm) piece fresh root ginger, peeled and thinly sliced
1kg chicken wings, split and tips discarded
1 teaspoon fish sauce for sprinkling, if desired
1.25L chicken stock
185g glutinous rice
1 tablespoon fish sauce
salt and pepper to taste
1 spring onion, chopped
1 lemon, sliced

ARROZ CALDO COOKING PROCEDURES

1. Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic and ginger in the hot oil until fragrant, about 5 minutes.

2. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.

3. Pour the chicken stock into the pot. Add the rice and stir. Bring the mixture to the boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. 

4. Season with salt and pepper. 

5. Garnish with the spring onion, and serve with lemon slices and additional fish sauce, if desired.

"ARROZ CALDO RECIPE" or "RICE PORRIDGE"