Chicken-Rice Porridge

Oh! well, because I love cooking aside from eating...... Here's my post pertaining

"Chicken Rice Porridge".

Chicken-rice porridge or famously known as Arroz Caldo, is a Filipino version of Chinese congee. It "is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines."

I'll share with you my very own way of cooking Chicken Rice Porridge (Arroz Caldo). Let's itemized first the contents of this meal.

The following are the essentials in making "Arroz Caldo".

1 cup of Rice
1 thumb size ginger,chopped
1 small size turmeric,minced 
   (in the Philippines, it is widely known as native ginger)
1 ts Black pepper
1 medium size onion, chopped
4-5 gloves of Garlic,minced/chopped
1/4 kg chicken feet
1/4 kg chicken gizzard
Fish sauce
lemon or lime or Calamansi
2-3 tbsp of cooking oil
water or chicken broth
scallion/ spring onion , chopped

My Own Steps in Cooking Chicken Rice Porridge

Wash the rice twice or thrice then soak it with water for at least 15 minutes.

Heat the cooking oil in a large pot or casserole pan in a medium heat, add ginger and turmeric. Then add garlic then followed by the onion and 2 Tbsp. of Fish Sauce.

Sautẻ the chicken feet and gizzard and add pepper. Add rice then stir for at least 2 minutes.

Add 500 mL of water or Chicken broth and then stir for a minute or so. Cover the pan, and let it simmer. Bring the mixture to boil and stir it occasionally to prevent the rice in sticking in the bottom part of the pot.

Add additional water if the desired texture of rice is not achieve. Cover and cook until the rice softened as the way you want.

Season it with salt and pepper. Garnish with scallion (spring onion).

Serve it with sliced lemon or lime or calamansi. Add additional fish sauce and pepper, if desired.