Arroz Caldo (Filipino Congee)

• 8 chicken thighs bone in
• 2 cloves garlic finely chopped
• 1 red onion medium, finely chopped
• 2 knobs ginger thumb size cut into fine strips
• 2 tablespoons fish sauce
• 3 cups sticky rice or short grain rice, wash until water runs c
• 2 quarts chicken stock or water
• green onions sliced for garnish

1. In a large stock pot on high heat, brown the chicken pieces.
2. When some fat renders, saute garlic, onions, and ginger.
3. Add fish sauce and stir mixture until fish sauce almost completely evaporates.
4. Add rice and saute until most of the fat is absorbed.
5. Add water or chicken stock.
6. Bring pot to a boil then lower heat to a simmer.
7. Simmer until rice grains are a little over al dente. Stir occasionally to make sure rice does not stick to the bottom of the pot.
8. If mixture is too thick, add more liquid to loosen.
9. Adjust saltiness with fish sauce.
10. Serve piping hot in a bowl with a chicken piece, topped with green onions and some deep fried garlic and a dash of freshly ground pepper.

chicken, garlic, red onion, ginger, fish sauce, sticky rice, chicken, green onions

Taken from www.yummly.com/recipe/Arroz-Caldo-_Filipino-Congee_-1646122 (may not work)