Arroz Caldo (Chicken Lugaw with Ginger)

Method

1. Prepare the rice, aromatics and toppings and keep the measured stock or water ready beside the stove.
2. In a pot, heat some oil over medium heat and fry the sliced garlic until golden and crisp.
3. Remove and set aside for topping.
4. In the same pot, sauté the onion, minced garlic and ginger until fragrant.
5. Add the chicken pieces and cook until lightly browned.
6. Add the rice and stir for a minute to coat; pour in the broth or water and bring to a boil.
7. Lower the heat and simmer, stirring occasionally, until the rice is very soft and the porridge is creamy and the chicken is tender, about 35–45 minutes.
8. Season with fish sauce and adjust the thickness with more water if needed.
9. Serve hot, topped with boiled egg, fried garlic, spring onion and a squeeze of calamansi.