Ingredients Needed:
3 cups of glutinous rice or sticky rice
1 cup of ordinary rice
4 tbsp of garlic minced
2 pcs of onion minced
2 knobs ginger chopped
2 pcs of chicken broth cubes
½ kilo of chicken, cut into small pieces
6 tbsp of fish sauce
10 cups of water
3 tbsp of cooking oil
5 tbsp of safflower (kasubha)
Salt and ground pepper to taste
For toppings:
½ cup of spring onion minced
½ cup of toasted garlic
5 pcs of hard boiled eggs sliced
Calamamsi juice or lemon juice
Directions:
In a big bowl put in the sticky rice and ordinary rice, and then mix it. Wash with running water using a big strainer. Drain and set aside.
In a big wok or pot, heat the cooking oil. Sauté the garlic, onion and ginger and add the chicken. Simmer for 5 to 8 minutes over a low heat. Put in the drained mixed rice and sauté together with chicken for 3 to 5minutes. Add the water and chicken cubes; let it boil and cook the rice for 20 to 30 minutes in low heat. Stir occasionally to avoid sticking the ingredients to the pot. Put the fish sauce and the safflower to add more flavor. Add salt and ground pepper to taste. Simmer for another 3 to 5 minutes. Remove from heat. Place on to a serving plate; put the toppings on top, the sliced hard boiled eggs, toasted garlic, minced spring onion and calamansi juice. Serve hot and enjoy!
If you want to toast the garlic, just prepare your minced garlic with a pinch of salt. Fry it in cooking oil on very low heat until it turns golden brown and the texture is crunchy. Drain and enjoy as the topping for your arroz caldo.
