Chicken Arroz Caldo
2 lbs. chicken cut into serving pieces...
1 cup glutinous rice malagkit
1 Knorr chicken cube
4 hard boiled eggs
1/2 cup chopped scallions
1 medium yellow onion diced
3 thumbs ginger minced
4 cloves garlic chopped
1/4 cup kasubha safflower
1/2 cup roasted garlic
6 to 7 cups water
3 tablespoons cooking oil
1/4 teaspoon ground black pepper
2 to 3 tablespoons fish sauce patis
Heat oil in a deep cooking pot.
Saute garlic, onion, and ginger.
Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes.
Add the glutinous rice. Cook for 1 minute.
Pour the water into the pot. Let boil.
Add the chicken cube. Stir. Cover and cook in medium heat until the rice absorbs the water and the texture becomes porridge-like. Note: Stir the mixture once in a while concentrating on the bottom of the pan to make sure that the rice do not stick. You can add more water if needed.
Add ground black pepper, fish sauce, and kasubha. Stir and cook for 3 minutes.
Transfer to a serving bowl. Top with scallions, boiled eggs, and roasted garlic. Serve with calamansi or lime.
Share and enjoy!
How to Cook Ginisang Togue with Shrimp and Tofu
12 ounces mung bean sprout
8 ounces tofu extra firm...
1 piece carrot julienne
12 pieces shrimp head and scales removed
1 piece tomato cubed
1 piece onion chopped
4 cloves garlic minced
1 piece red bell pepper cut into strips
1 piece green bell pepper cut into strips
2 tablespoons oyster sauce
Ground black pepper to taste
1 1/4 cups cooking oil
US Customary - Metric
Fry the tofu until color turns golden brown then set aside. (slice the tofu into cubes)
Sauté the garlic, onion, and tomato.
Once the onion and tomato softens, add the shrimp. Saute for 1 minute.
Add the tofu. Cook for 30 seconds.
Add the mung bean sprouts and carrot. Saute for 1 minute.
Add the bell peppers. Cook for another minute.
Season with oyster sauce and ground black pepper.
Serve hot with rice. Share and enjoy!