Filipino Arroz Caldo

Instructions

1. Sauté aromatics
   In a large pot, heat oil over medium heat. Add onions and sauté until translucent, about 3 minutes. Add minced garlic and julienned ginger, cooking until fragrant, about 1 minute.
2. Cook the chicken
   Add chicken thighs to the pot and brown slightly on both sides, about 5 minutes. Pour in fish sauce and stir to combine, allowing the chicken to absorb the flavors.
3. Add rice and liquid
   Add the washed glutinous rice to the pot and stir to coat with oil. Pour in the chicken broth and safflower. Bring the mixture to a boil, then reduce heat to low.
4. Simmer until thick
   Cover and simmer for 25-30 minutes, stirring occasionally to prevent rice from sticking to the bottom. The porridge should thicken considerably as it cooks.
5. Shred the chicken
   Once the rice is fully cooked and has a porridge-like consistency, remove the chicken pieces. Shred the meat, discarding the bones, and return the shredded chicken to the pot.
6. Season and finish
   Season with salt and pepper to taste. If the porridge is too thick, add a little more broth or water to reach your desired consistency. Simmer for an additional 5 minutes to blend flavors.
7. Serve with garnishes
   Ladle the arroz caldo into bowls. Top each serving with halved hard-boiled eggs, sliced green onions, and fried garlic bits. Serve with calamansi or lime wedges on the side for guests to squeeze over their portions.