How to Cook Perfect Chicken Arroz Caldo

Without fail recipe ultimate Chicken Arroz Caldo easy, delicious, practical.

Good Evening every body, at this time you get present recipe Chicken Arroz Caldo with 16 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 7 stages of easy cooking Chicken Arroz Caldo.

Ingredients all Chicken Arroz Caldo

1. Needed : (skin off) chicken thighs (roughly chopped).

2. Needed : vegetable oil.

3. Needed : ginger (minced).

4. Prepare : garlic cloves (minced).

5. Prepare : small onion (chopped).

6. Needed : rice.

7. Needed : water.

8. Needed : chicken Bouillon (or 12 tsp Chicken Bouillon Powder).

9. Prepare : patis (fish sauce).

10. Needed : stems chives (chopped) (half for garnish).

11. Prepare : Salt and pepper.

12. Prepare : large eggs (boiled and shelled).

13. Needed : Garlic Sauce with Red Pepper Flakes.

14. Prepare : garlic cloves (minced).

15. Prepare : oil.

16. Prepare : red pepper flakes.

If all ingredients Chicken Arroz Caldo it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Chicken Arroz Caldo

1. In a deep pot, heat the oil in medium heat. Add the garlic, onion, and ginger in the pot. Sauté until onion becomes translucent..

2. Add the roughly chopped chicken into the pot. Cook for about 5-10 minutes. Stirring occasionally..

3. Add the patis (fish sauce) into the pot. Keep cooking for about 2 more minutes..

4. Begin to add the water, then the chicken bouillon. Stir until the bouillon has dissolved completely..

5. Get the cup and a half of rice. Make sure you rinse the starch completely off of the rice. Then add the rice to the pot. Cook on high until the soup boils. Turn the heat down to medium. Make sure the soup doesn't boil over again. If it does, take the cover slightly off to the side. Let simmer for another 20-25 minutes or until the rice is soft. Stir soup occasionally..

6. TO MAKE THE GARLIC SAUCE: Get another small pot. Turn the heat up to medium, add 1/4 cup oil. When the oil is hot, add the minced garlic. Cook the garlic until it is golden brown. Take the pot off the heat and pour the oil into a small heat proof bowl. Add the 2 teaspoons of red pepper flakes into the bowl of garlic oil. Set aside..

7. When the soup is cooked add the shelled boiled eggs into the pot. Also add half of the chopped chives into the soup. Stir. Use the other half to garnish. Use the garlic, spicy oil to top each soup bowl. Enjoy!.

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