LOADED ARROZCALDO/RICE PORRIDGE
Prep time: 20 minutes
Cooking time: 28 minutes
Yields: Serves 6 to 8
1 cup glutinous rice
2 tbsp cooking oil
1 medium size onion, peeled and chopped
1 cup sliced carrots
1 tsp ground pepper
2 oz ginger, peeled and sliced thinly (matchstick size)
1/2 lb to 1 lb chicken thighs, with skin and bones – cut into bite size pcs.
1 to 2 tbsp Korean or Japanese Miso
5 cloves garlic minced
6 cups chicken broth
1 tsp kasuba/safflower
1 cup frozen peas
1/2 cup canned corn
1 cup mushrooms
1 can cooked quail eggs (brine removed)
1/2 cup green onions, chopped
fried garlic for garnish
Toast rice for 5 minutes until slightly smoking and toasted. Do not burn the rice.
Set aside.
Pre heat oil for a minute
Saute onions, ginger and carrots for 2 minutes.
Add chicken and ground pepper.
Stir and cook for 3 minutes or until chicken is brown.
Add miso, stir and cook for a minute.
Add garlic and cook for 30 seconds.
Add broth.
Add safflower
Bring to a boil, cover and cook for 20 minutes until grains are soft.
Check occasionally. Use medium heat.
Uncover
Add peas, corn, mushrooms and quail eggs.
Add green onions.
Cover, adjust heat to low and cook for a minute.
Serve with fried garlic on top as garnish.
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