CHICKEN ARROZCALDO/CHICKEN CONGEE/GOTO/LUGAW
Prep time: 20 minutes
Cooking time: 50 minutes
Yields: 8 to 10 servings
3 tbsp olive oil
1 medium size (4 oz) yellow onion, peeled and diced
2 oz ginger, peeled and sliced thinly
1 oz dried shitake mushrooms
1 oz dried wood ear black mushrooms
5 cloves garlic, minced
2 ½ pounds boneless, skinless chicken thighs cut into small pieces
20 pcs fish balls, halved
½ cup rice
1 cup sweet or glutinous rice
9 cups of chicken broth
Hard boiled eggs, sliced as toppings
Deep fried garlic as toppings
Chopped scallions as garnish
Soak dried mushrooms in 2 cups of water for an hour until soft. Drain and chop or slice mushrooms. Set aside.
Meanwhile, pre-heat oil in a large soup pot or Dutch oven for a minute.
Add onions and ginger and cook for 2 minutes.
Add garlic and cook for 30 seconds stirring.
Add chicken, cook for 3 minutes stirring constantly.
Add fish sauce, ground pepper, rice, sweet rice, stirring constantly.
Add broth, stir and bring to a boil.
Add back mushrooms, stir and cover.
Cook using medium heat until rice is soft and cooked. Stir occasionally to prevent the rice from sticking or burning at the bottom of the pan. You may add more stock if you prefer the congee to be soupy. This will take you about 40 minutes.
Turn off heat.
Stir in chopped scallions.
To serve, ladle a good portion into a bowl. Top with hard boiled egg slices and sprinkle fried garlic.
Serve with fish sauce with lemon juice on top.