Chicken Arroz Caldo (Chicken rice soup)
by Ernest Reynoso Gala/Ninang Gloria
1/2 cup oil
1/2 cup crushed garlic
2 Tbsps. thinly sliced ginger
1 Tbsp. kasubha (Philippine saffron)
1/2 cup thinly sliced violet onions (shallots)
1 kilo Magnolia chicken parts (adobo cut)
1/4 kilo chicken liver
1/4 cup patis(fish sauce)
4 chicken cubes
1-1/2 tsps. black pepper
1 cup C-4 dinorado rice (washed)
1 cup washed malagkit rice (glutinous rice)
16 cups water (1 gallon)
1/2 cup chopped spring onions for topping
8 pieces calamansi for serving
In a deep soup casserole, add oil and garlic. Set aside garlic when brown to be used for topping. Add chicken liver and stir until half-cooked. Set aside on a plate. Add ginger, kasubha, onions, and brown well. Add chicken to brown well (so caldo will not spoil easily). Season with patis, chicken cubes, pepper. Stir in rice and cook 2 minutes. Add water. Let boil, cover, then simmer over low fire 45 minutes. Add liver, cook 2 minutes more.
To serve: Prepare 8 bowls for the caldo. Top with spring onions and crispy garlic.
Tip: To cook regular rice at home, use a rice cooker and follow directions. If unavailable, put the rice in a pot, press your middle finger in the center, and put enough water until the level reaches the second line of your middle finger. Cook over medium heat and stir once in a while.