| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 883 |
| Fat | 40g |
| Saturates | 9g |
| Protein | 48g |
| Carbs | 78g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the garlic and onion. Peel and julienne the ginger.
Heat the oil in a large pot over a medium heat. Sauté the sliced garlic until golden and crispy. Drain on paper towels and set aside. In the same pot, sauté the onion and ginger until fragrant. Add the chicken thighs and cook until lightly browned. Pour in 1 tbsp fish sauce and mix well. Stir in the rice and coat it with the aromatics. This step adds a subtle nutty flavour to the porridge. Pour in the stock and bring to a boil. Lower the heat and simmer for approx. 30-40 minutes, stirring occasionally to prevent sticking. Stir in the turmeric, if using. Check the consistency and add more broth as needed. Season to taste with salt and pepper.
Finely chop the spring onions. Halve the eggs. Quarter the limes.
Ladle the rice mixture into 4 bowls and top with the fried garlic, spring onions and sliced boiled eggs.
Serve the arroz caldo with lime wedges and fish sauce on the side.
