Chicken Rice Congee (Arroz Caldo)

Ingredients:

• 60 ml olive oil
• 1 kg chicken, cut into serving pieces
• 1 head garlic cloves, peeled and crushed
• 100 g ginger, peeled and cut into 1cm slices
• 300 g uncooked rice
• 1¾ - 2 liters (7-8 cups) chicken broth
• 3 tablespoons patis (fish sauce, or to taste
• ¼ cup chopped scallions, to garnish
• 6-8 calamansi (halved)

Procedures:

• In a casserole, heat 2 tablespoons of the olive oil.
• Brown the chicken pieces lightly then remove with a slotted spoon and set aside.
• In the same casserole, sauté half of the garlic until lightly brown.
• Remove the browned garlic from pan and set aside.
• Pour in remaining oil.
• Sauté ginger and remaining garlic.
• Add the rice and stir to coat the grains with the oil.
• Pour in the 1¾ liters (7 cups) of chicken broth.
• Add the chicken and patis.
• Allow to simmer until rice and chicken are fully cooked, about 40 minutes.
• Add more broth (and fish sauce) if necessary.
• The mixture should have a soupy consistency when fully cooked.
• Spoon into individual serving bowls and garnish with the browned garlic and scallions.
• Serve with calamansi.

Via: AsianFreeRecipes