I need a recipe for a filipino rice dish called arascaldo. Its ingredients contains chicken, rice, and ginger?

Answer 1

Ingredients For Arroz caldo

1 cup of rice
3 cups of tap water
1 lb of chicken breast cut into strips
1 medium-sized fresh ginger
1 medium-sized yellow onion
1 bunch of green onions
saffron threads
3 tbsp vegetable oil
3 cloves of fresh garlic minced
1 medium-sized yellow onion, cut lengthwise
salt to taste


Directions:

1. Sautee chicken strips in fresh garlic, fresh ginger, and
medium-sized yellow onion in a medium-sized
sauce pan or pot .Add 3 cups of water and
bring to a boil.

2. Add 1 cup of rice and boil for 15 minutes until rice is cooked.

3. Add saffron threads and stir.

4. Cut green onion and add to the congee.

5. Serve immediately. Add a few drops of fish sauce or
soy sauce and lemon juice to taste.

Answer 2

Tyrone's recipe looks good. I would make the following variations: 1) I'd use bone-in, skin-on chicken parts for better flavor; you can chop them into smaller pieces so they'll fit better in your bowl. For the amount of rice given, I'd just use a chicken quarter. 2) You can also augment the chicken-ness by cooking with chicken broth, or even chicken bouillon or granules. 3) I like seasoning mine with toyo and lemon, or maybe a dash of patis. 4) I haven't tried this with real arroz caldo, but in my dorm in college we used to make a poor man's version in a rice cooker with rice and ramen (ramen + seasoning packet + rice + extra water), and my buddy used to put an egg in the pot while the "porridge" was cooking; then he'd enjoy his porridge and a hot, freshly hardboiled egg simultaneously. It was pretty messy, though. I hope that last one doesn't gross anyone out.

Answer 3

Follow tyrone's recipe... You can also top it with chopped green onions and fried garlic.

Answer 4

Persian Chicken Rice and Dill Dish; 4c basmali rice 10 assorted chicken parts 3 tlb olive oil 1 bunch dill 2 10 oz frozen lima beans 1 tlb of butter 2 tlb water kosher salt to taste Equipment: Large pot, skillet, scissors and large kitchen towel and wooden spoon. 1- Place rice in bowl rinsing until water runs clear not cloudy,cover rice with water and add 3 tlb of saltset aside for 1hr. 2-wash chicken part and pat dry with paper towels, remove skin;fill large pot 1/2 full with sat water;heat on high and bring to boil;place skillet on med heat add 1 tlb of oil, season chicken with salt and pepper,cook in oil until brown on both sides. 3-Using scissors snip dill into bowl, open lima beans and thaw to rm temp., 4- boil rice for 5 minutes,drain add lima beans and mix with rice. 5- add 2 tlb of water into large pot,add 2 tlb of oil, 1 tlb of butter and srinkle bottom of pot with kosher salt. 6- with wooden spoon palce a layer of rice-bean mixture accross bottom,using a 1/3 of mixute,then add 1/3 fo snipped dill and chicken over rice(repeat),add layer of rice,salt and dill only;pour chicken juice over top of rice and wrap large kitchen towel around top of pot(forms a seal to steam rice),heat low for 1 1/2 hrs. 7- Mound rice & chicken onto big platter,bottom of pot will have a thick layer of crusty rice(this is a Persian delicacy called "TAdeeg", this should be broken up and sprinkle on top of chicken and rice. Makes 4 to 6 servings