Ingredients
- Garlic 5 cloves
- Brown onion 1, small
- Ginger 5cm piece, fresh
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Spinneysfood Fresh Boneless Chicken Thighs 450g
- Fish sauce 1 tbsp + ½ tsp
- Glutinous rice or Spinneysfood Jasmine Rice 185g
- Chicken stock 3L
- Spinneysfood Fine Turmeric 1 tsp, optional
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Spring Onions 2
- Hard-boiled eggs from Spinneys deli 4
- Limes 2
Nutrition (Per serving)
- 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."
Arroz caldo
Asian 20 Mins Prep · 60 Mins Cook
- Finely 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.