Turmeric Arroz Caldo Chicken Congee | Filipino Rice Porridge Recipe by SpottedByD
Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge Cooking Instructions 1 Heat 1T oil in a pot. Sauté onions, garlic then the ginger. 2 Add the (salted) chicken pieces then cover. Let its juices come out, then turn on the other side. Drop in the bay leaf (optional). Season with pepper. Add a cup of water and let it simmer. 3 Note on ginger: if you're not fond of chewing ginger pieces in your dish, slice them big enough so you can remove them after cooking. 4 Stir in the Turmeric powder and the bullion or stock cubes. Cover for a few minutes. 5 Add the remaining water and the washed rice. Cover and let the rice cook. 6 Check your pot and taste. Adjust seasoning accordingly, add a bit more water if you think it’s drying out. Continue to simmer until you reach consistency like in photos (above and cooksnaps) 7 Garnish: In a pan, heat the remaining oil. Sauté the chopped pork belly (optional, tastes great when sprinkled on top with garlic) and garlic until golden. I added ginger, as I'm fond of fried ginger, and also adds to the flavor. When crisp, but not burnt, remove and set aside. 8 I ran out of scallions so I fried some chopped onions instead. Set aside. I also chopped up a couple stems of celery/cilantro or parsley (optional), adds a nice subtle freshness to the dish. 9 Serve in a bowl and sprinkle the fried garnishes and chopped celery or scallions on top. Add a squeeze of kalamansi or lemon/lime. Eat while hot. Enjoy. (In photo: I added chili powder on mine 😝) 10 This is perfect for rainy days and cold nights! 1 Heat 1T oil in a pot. Sauté onions, garlic then the ginger. 1 Heat 1T oil in a pot. Sauté onions, garlic then the ginger. 2 Add the (salted) chicken pieces then cover. Let its juices come out, then turn on the other side. Drop in the bay leaf (optional). Season with pepper. Add a cup of water and let it simmer. 2 Add the (salted) chicken pieces then cover. Let its juices come out, then turn on the other side. Drop in the bay leaf (optional). Season with pepper. Add a cup of water and let it simmer. 3 Note on ginger: if you're not fond of chewing ginger pieces in your dish, slice them big enough so you can remove them after cooking. 3 Note on ginger: if you're not fond of chewing ginger pieces in your dish, slice them big enough so you can remove them after cooking. 4 Stir in the Turmeric powder and the bullion or stock cubes. Cover for a few minutes. 4 Stir in the Turmeric powder and the bullion or stock cubes. Cover for a few minutes. 5 Add the remaining water and the washed rice. Cover and let the rice cook. 5 Add the remaining water and the washed rice. Cover and let the rice cook. 6 Check your pot and taste. Adjust seasoning accordingly, add a bit more water if you think it’s drying out. Continue to simmer until you reach consistency like in photos (above and cooksnaps) 6 Check your pot and taste. Adjust seasoning accordingly, add a bit more water if you think it’s drying out. Continue to simmer until you reach consistency like in photos (above and cooksnaps) 7 Garnish: In a pan, heat the remaining oil. Sauté the chopped pork belly (optional, tastes great when sprinkled on top with garlic) and garlic until golden. I added ginger, as I'm fond of fried ginger, and also adds to the flavor. When crisp, but not burnt, remove and set aside. 7 Garnish: In a pan, heat the remaining oil. Sauté the chopped pork belly (optional, tastes great when sprinkled on top with garlic) and garlic until golden. I added ginger, as I'm fond of fried ginger, and also adds to the flavor. When crisp, but not burnt, remove and set aside. 8 I ran out of scallions so I fried some chopped onions instead. Set aside. I also chopped up a couple stems of celery/cilantro or parsley (optional), adds a nice subtle freshness to the dish. 8 I ran out of scallions so I fried some chopped onions instead. Set aside. I also chopped up a couple stems of celery/cilantro or parsley (optional), adds a nice subtle freshness to the dish. 9 Serve in a bowl and sprinkle the fried garnishes and chopped celery or scallions on top. Add a squeeze of kalamansi or lemon/lime. Eat while hot. Enjoy. (In photo: I added chili powder on mine 😝) 9 Serve in a bowl and sprinkle the fried garnishes and chopped celery or scallions on top. Add a squeeze of kalamansi or lemon/lime. Eat while hot. Enjoy. (In photo: I added chili powder on mine 😝) 10 This is perfect for rainy days and cold nights! 10 This is perfect for rainy days and cold nights! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lasagna Hamburger Barbecue (Crockpot) Vickys Homemade Marshmallows, GF DF EF SF NF Baked Haddock with Brown Butter Homemade fudge brownies Lasagna Hamburger Barbecue (Crockpot) Vickys Homemade Marshmallows, GF DF EF SF NF Baked Haddock with Brown Butter Homemade fudge brownies Egg Roll with P.B.&J Egg Roll wrapped salmon salad Eggroll wrapped pulled pork Vickys Homemade Marshmallows, GF DF EF SF NF Lemon tart Strawberry piña colada cake Ham n cheese egg n a basket Basil Chicken Strips Millie's cookies recipe Herbed Breadsticks Egg Roll with P.B.&J Egg Roll wrapped salmon salad Eggroll wrapped pulled pork Vickys Homemade Marshmallows, GF DF EF SF NF Lemon tart Strawberry piña colada cake Ham n cheese egg n a basket Basil Chicken Strips Millie's cookies recipe Herbed Breadsticks