From the recipe collection
Adlay Arroz Caldo
Ginger-rich chicken arroz caldo made with adlay or Job’s tears, simmered until the grains are tender and the broth becomes naturally creamy without rice.
- Prep time
- 20 min plus soaking
- Cook time
- 1 hr 10 min
- Yield
- 5–6
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Drain the soaked adlay and rinse once more. Its grains take longer than rice, so do not skip the soak unless you are prepared to extend the simmer.
- Heat oil in a heavy pot and brown the chicken lightly on both sides. Remove it temporarily.
- Sauté onion, garlic, and ginger in the same pot until fragrant and the ginger loses its raw sharpness.
- Add the adlay and stir for 1 minute, coating the grains with the aromatic oil.
- Return the chicken, pour in the stock, and season with fish sauce and pepper. Bring to a boil, then lower to a steady simmer.
- Cook partly covered for 45–60 minutes, stirring every 10 minutes, until the adlay is tender and the broth is creamy. Add hot water if it becomes too thick before the grains soften.
- Remove loose bones if desired, correct the seasoning, and rest for 5 minutes.
- Serve in bowls with egg, fried garlic, spring onions, calamansi, and kasubha.