‘Arroz Caldo’ is Filipino rice porridge or congee. Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce. I often interpret ‘simmering’ in a recipe to mean ‘this is going to take a bloody long time to cook’ and when you’re a busy mum who’s tending to a family with illness and general down-ness, like mine is right now, I NEED this healing chicken porridge to be cooked fast. (YAY for Thermomix!) I’ve made this very plain and very thick for my little ones, however this porridge can be garnished with spring onions, fried garlic or sliced hard boiled egg.
Prep and Cooking Time – 30 minutes | Serves – 6
INGREDIENTS
– 2 Spring Onions, white section only, diced (approx 30g)
– 2 garlic cloves, peeled
– 2cm ginger, fresh
– 30g olive oil
– 2 Tablespoons TM Chicken Stock Paste
– 500g Chicken breast, cubed
– 50g glutineous rice
– 200g jasmine rice
– 1.1 litres of water
– 20g light soy sauce
– 10g fish sauce
METHOD
Chop onion, garlic and ginger 5 sec / speed 7. Scrape the sides of the bowl and re-chop until spring onion is finely chopped.
Add oil, chicken stock and diced chicken and sauté 3 mins / Varoma / 
/ speed 1.
Add all rice, all sauces and water and cook for 25 mins / 100oC / / speed 1.
Serve immediately.
NOTES AND VARIATIONS
As mentioned earlier, this makes for a very thick porridge! For a thinner consistency, stir in more water when serving.
