Arroz Caldo

Arroz caldo is a Filipino chicken-and-rice porridge. In Vanjo Merano’s version, ginger, garlic and onion flavour the pot, while safflower, called kasubha, gives it a yellow colour. Hard-boiled eggs and green onion finish the bowl.

Garlic, onion and julienned ginger sauté in cooking oil. Chicken pieces follow until their outer surfaces turn golden, then uncooked rice briefly sautés with them.

Water brings the mixture to a boil, and a Maggi Magic Chicken Cube dissolves into it. The pot simmers until the rice cooks, with occasional stirring that releases starch and gives the porridge its creamy body.

Safflower and fish sauce are added once the rice is cooked. The hard-boiled eggs follow, and the porridge transfers to bowls with garlic, green onion and a squeeze of calamansi; lemon is the listed citrus alternative.

The soft rice carries chicken, ginger and savoury seasoning through each bowl. The author distinguishes arroz caldo’s chicken character from plain lugaw, while the green onion and citrus finish add freshness to the thick porridge.