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Arroz Caldo

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6 Servings
  • 1 (3 to 4 pounds) whole chicken, cut into serving pieces
  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 4 tablespoons fresh ginger, peeled and minced
  • 2 tablespoons fish sauce
  • 1 cup uncooked rice
  • 6 cups water
  • 2 bouillon cubes
  • salt and pepper to taste

For the Toppings

  • 3 hardboiled eggs, peeled and halved
  • 1/4 cup fried garlic bits
  • 1/4 cup green onions, chopped
  • calamansi or lemon, cut into wedges
  • fish sauce

For the Fried Garlic Bits

  • 1/2 cup canola oil
  • 1 head garlic, cut into wedges

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Arroz Caldo

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