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Below are the ingridients that are needed to make a heavenly Arroz Caldo (Filipino style congee):
- You need of Ginger (julienne).
- Use 2 cloves of garlic (minced).
- Provide of Onion (minced).
- You need 2 tsp of atsuete oil.
- Get of Saffron (optional).
- Take of Chicken breast (boiled and then cut into strips).
- Provide 1/2 cup of sticky rice.
- Prepare of Salt and pepper (U can use fish sauce also).
- You need 700 mL of water.
- Take of Boiled egg (toppings).
- Take of Spring onion (toppings).
- Prepare of Fried garlic (toppings).
Ready with the ingridients? Below are the instructions on producing Arroz Caldo (Filipino style congee):
The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold). A common breakfast in Chinese cuisine is congee, or jook, which is a thick rice soup or porridge. Arroz caldo is fancier than a simple rice porridge; it also contains meat and other seasonings. This dish is typically eaten as a light afternoon or late-night snack. Arroz Caldo, also be known as aroskaldo, congee or lugaw (looh-gao) in Tagalog Its origin, actually, came from congee (con-jee) which is a Chinese rice porridge; Chinese-Filipino influences developed during the time of the Spanish colonization and it has slowly evolved to what arroz caldo is now.
Recipe : Arroz Caldo (Filipino style congee)
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