Description
Arroz Caldo is a hearty and wholesome comfort food meal you need to try. If you’re not familiar with the dish, it’s a Filipino rice porridge traditionally made with chicken. We are swapping the animal protein for a plant-based alternative to make this dish vegan.
Ingredients
- 2 tablespoons oil
- 1 bay leaf
- 1 onion, diced
- 6 cloves garlic, minced
- 2 green onions, chopped with green and white parts separated
- 1 (2-inch) piece of fresh ginger, peeled and cut into 3 chunks
- ¼ teaspoon red pepper flakes
- 4 ounces vegan chicken, cut into small pieces (we used Daring)
- 6 cups vegan chicken broth
- Optional: 1 tablespoon vegan fish sauce
- 1/4 teaspoon ground black pepper
- 1 cup glutinous sweet rice (malagkit)
- Salt, to taste
- Calamansi, lemon or lime
Crispy Fried Garlic Bits
- 1/3 cup oil
- 6 cloves garlic, minced
Instructions
- In a large skillet over medium heat, add the oil. Once heated, add the bay leaf and fry until golden.
- Add onions, garlic, white and light parts of the green onion, ginger and red pepper flakes. Cook until the onions are soft and the garlic is fragrant, about 2-3 minutes.
- Add in the vegan chicken and cook until it begins to brown, about 4 minutes. If the vegan chicken is in large chunks, use kitchen shears to finely cut it in the pot.
- Add the vegan chicken broth, vegan fish sauce, black pepper, and rice. Stir and bring to a boil, lower to simmer, and cover. Simmer for 30-40 minutes, stirring occasionally and scraping the bottom to prevent the rice from sticking, until the rice is creamy.
- As the rice cooks, make the crispy garlic. Place a fine-mesh strainer over a small heat-proof bowl or cup. Heat oil in a small pan. Once heated, add in the garlic and fry until it is golden brown, about 5 to 6 minutes. Immediately pour the mixture through the strainer, then transfer the crispy garlic to a paper towel-lined plate to cool.
- Once the arroz caldo has finished cooking, remove and discard the bay leaf and ginger slices. Add salt if desired.
- Serve topped with crispy garlic, scallion greens, and calamansi wedges.
Notes
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: Filipino
Keywords: filipino, soup, winter, rice, porridge, ginger, garlic, easy
