Arroz Caldo (Filipino Chicken and Rice Soup)

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

1 medium onion (chopped)

3 cloves garlic (minced)

1 1 1/2-inch piece ginger (peeled and sliced in thick chunks)

2 lbs chicken tenderloin (or a combination of boneless, skinless thighs and breast, cut into bite-size pieces)

1-2 tablespoons fish sauce (patis, to taste. If you don’t have this handy, just use salt, to taste)

freshly ground black pepper (to taste)

8 cups chicken stock (low sodium)

1 cup sushi rice (or jasmine rice)

4 scallions (finely sliced)

Wskazówki

In a large stock pot, saute the onion, garlic and ginger over medium-low heat until onion starts to become transparent, about 5-7 minutes.

Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.

Stir in the chicken stock and rice. Bring to a boil, then lower heat to simmer.

Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary.

Take out the medallions of ginger (no one really likes biting into chunks of ginger!).

Garnish with scallions and freshly ground black pepper before serving.

Wartości Odżywcze

• Kalorie: 566 kcal
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 7 g
• Cholesterol: 122 mg
• Sód: 802 mg
• Węglowodany Całkowite: 38 g
• Cukry Całkowite: 6 g
• Białko: 38 g