Charleston Chef Nikko Cagalanan Dishes Up a Comforting Arroz Caldo – Garden & Gun

Ingredients

• 1 cup rice (Carolina Gold or Charleston Gold)
• 2 stalks lemongrass
• 1 head garlic, divided
• 2 tbsp. canola oil
• 1 medium yellow onion, diced
• 4 small knobs of ginger or 1 (2-inch) piece, peeled and minced
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces, lightly salted
• 6 cups water
• 3 tbsp. powdered chicken bouillon
• 3 tbsp. fish sauce
• 2 tbsp. lime juice
• Salt and pepper, to taste
• Fried garlic
• 6 eggs
• 1 small bunch scallions, thinly sliced