Name: Arroz Caldo
Prep time: 20 min
Cook time: 20 min
Yield: 7
Ingredients: Vegetable oil, divided - ¼ cup; Vegetable oil - 1 tablespoon; Minced garlic - 3 tablespoons; Uncooked glutinous white rice - 1 cup; Uncooked jasmine rice - 1 cup; Chopped red onion - 3 tablespoons; Julienned fresh ginger root - 2 tablespoons; Skinless, boneless chicken breast halves, sliced - 1 pound; Salt and pepper to taste - 1 pound; Chicken stock - 6 ⅓ cups; Fish sauce - ¼ cup; Hard-cooked eggs, chopped - 5; Chopped green onion - 3 tablespoons

Ingredients for - Arroz Caldo

1. Vegetable oil, divided ¼ cup

2. Vegetable oil 1 tablespoon

3. Minced garlic 3 tablespoons

4. Uncooked glutinous white rice 1 cup

5. Uncooked jasmine rice 1 cup

6. Chopped red onion 3 tablespoons

7. Julienned fresh ginger root 2 tablespoons

8. Skinless, boneless chicken breast halves, sliced 1 pound

9. Salt and pepper to taste 1 pound

10. Chicken stock 6 ⅓ cups

11. Fish sauce ¼ cup

12. Hard-cooked eggs, chopped 5

13. Chopped green onion 3 tablespoons

How to cook deliciously - Arroz Caldo

1 . Stage

Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.

2 . Stage

Wash glutinous rice and jasmine rice in a bowl; rinse with water.

3 . Stage

Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.

4 . Stage

Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.