Arroz Caldo (Filipino Chicken Porridge) Recipe – The Meat Club

Ingredients

• 700 grams of chicken midwings
• 1 cup uncooked white or glutinous rice
• 2 tablespoons olive or coconut oil
• 1 medium onion, finely diced
• 3 large garlic cloves, minced
• 2-3 tablespoons finely chopped ginger
• 1 tablespoon fish sauce
• 7 cups water
• 2 organic chicken bouillon cubes
• Salt and freshly ground black pepper to taste
• 4 hard-boiled chicken eggs or quail eggs (optional)
• 4 teaspoons crispy fried garlic
• 2-3 scallions finely sliced
• Lemon or calamansi wedges
• Extra fish sauce