Arroz caldo, the Filipino-style congee Recipe

Touch Hearts to Rate
1 vote | 5040 views

It's as easy as chicken stock, rice and lotsa' spice.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.79 view details
  • 5 Garlic cloves, crushed and chopped
  • 1 Red onion, cut in strips
  • 1 Fist-size ginger, cut in thin strips
  • 250g Chicken breast, cut in chunks
  • 1/2 tsp Salt
  • 1 tsp Whole peppercorns
  • 1 tsp Freshly ground peppercorns (ground peppers may do, if no pepper grinder)
  • 4 cups Water for stock or 4 cups chicken stocks
  • 2 stalks green onions, chopped
  • 1/2 cup Rice, washed not cooked
  • 2 tbsp Cooking oil
  • 3 tsp Fish sauce
  • 1 Whole lemon


  1. First, the stock. Bring the chicken to a boil together with the onions, garlic, whole peppercorns, 1 tsp fish sauce and a dash of salt. Scoop out the scum when the water begins to boil. Set aside the chicken stock after it boils for about 7 minutes.
  2. Next, the rice. Stir-fry 1/3 of the ginger strips. When they turn golden, set aside for garnish later. Using the same pot and oil, toss the rest of the ginger and the onions. Stir well until the onions soften. Put the cooked chicken in this dish. Season with 1 tsp fish sauce. When the chicken releases its juices, add the rice. Mash the rice against the pan and the chicken. This will allow the rice to absorb the chicken's flavor. Put 1/2 a cup of chicken stock as your stir in the rice. Do this continuously until you notice the rice to open up or break. Pour the rest of the remaining stock and allow the dish to boil under low heat. When the rice cooks entirely, season the dish once more with fish sauce and pepper.
  3. Lastly, we serve. Cut a thin slice of lemon. Put the arroz caldo into the bowl; and garnish it with the lemon, ginger strips and onion greens. I promise the aroma is just as good as its taste. Enjoy this dish while it is hot.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Sep 29 »
Today - Sep 29
Sep 30 - Oct 06
October 7 - 13
October 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 273g
Recipe makes 6 servings
Calories 178  
Calories from Fat 70 39%
Total Fat 7.81g 10%
Saturated Fat 1.26g 5%
Trans Fat 0.16g  
Cholesterol 21mg 7%
Sodium 459mg 19%
Potassium 193mg 6%
Total Carbs 17.94g 5%
Dietary Fiber 1.1g 4%
Sugars 2.72g 2%
Protein 8.93g 14%


Leave a review or comment