My foundest childhood memory with my “lola” (grandmother) was going to the Palengke (Open Market) early Sunday morning. After purchasing all the week supply of groceries, my lola and I would sit down in the food court, share and enjoy a bowl of my favorite bowl of soup called hot arroz caldo. The palengke version of the arroz caldo is diffinetly authentic but my version, is diffinitely healthier and full of flavor.
Arroz Caldo Soup
1 cup of white rice
1/2 cup sweet white rice
1 chicken boneless skinless breast - cut in 1” cubes
1 tablespoon of cooking oil
1 diced yellow onion
4 cloves of pressed garlic
1 wedge of julienne sliced ginger
5 cups chicken stock or vegetable stock
2 tablespoon of fish sauce
1 dash of spanish saffron
2 diced green onions
- Combined white rice & sweet white rice, soaked in hot water, set aside
- Saute oil, onions, garlic, ginger, medium soup pan, add diced chicken breast and fish sauce cover cook only for 3-5 minutes or until chicken is white
- add soaked rice
- pour in stock
- cook medium-low heat 10-15 minutes - mixing occasionally
- ready when rice is lightly mashed - add water / stock if too thick
- served on a bowl
- top with diced green onion
extra condiments: more fish sauce, a squeezed of lemon and a dash of fried garlic
