Arroz Caldo is a comfort food for Filipinos overseas specially during cold season.
2 lbs chicken wings
6 pieces. hard boiled eggs (optional)
1 cup jasmine rice
1 teaspoon turmeric
2 thumb size ginger, sliced thin
1 small onion, sliced thin
6 pieces garlic cloves, minced
1 tablespoon fish sauce
salt and ground pepper to taste
1 stem green onion, sliced thin for garnish
1 tablespoon cooking oil
2 can chicken stock
Using a deep pot, saute ginger in cooking oil till it turns golden brown. Add half of the minced garlic and slices of onions till caramelized. Add the uncooked rice, turmeric and the slices of chicken and mix. Season with fish sauce and simmer for 5 minutes in medium heat.
Pour chicken stock over the rice and chicken. Cover and simmer for at least 10 minutes. Add 4 cups of water and cover to simmer. Continue to check the tenderness of the chicken and the rice till desired tenderness. If mixture gets too thick just add more water.
Season with salt and ground pepper to taste. Add the hard boiled eggs and serve.
*Don't forget to brown the remaining minced garlic and use it to garnish the arroz caldo with some slices of green onion.*