Arroz Caldo (Brothy Rice with Chicken and Ginger)

Name: Arroz Caldo (Brothy Rice with Chicken and Ginger)
Total time: 90 min
Yield: 10
Cuisine: Thai
Ingredients: 1 cup Sticky Rice (1 cup "glutinous" sticky rice* + *So called glutinous" rice doesn't actually contain any gluten. It's just recipe talk for gluey.); ½ cup Jasmine Rice (1/2 cup jasmine rice); 12 cloves Garlic (12 cloves garlic, divided); ¼ cup Vegetable Oil (1/4 cup plus 3 tablespoons vegetable oil, divided); 2 tsp Kosher Salt (2 teaspoons kosher salt); 1 piece Yellow Onion (1 large yellow onion, chopped); 3 pieces Ginger (3-inch piece ginger, peeled and julienned); ¼ cup Fish Sauce (1/4 cup fish sauce, plus extra for serving); 1 tsp White Pepper (1 teaspoon freshly ground white pepper); 2 pieces Chicken Stock (2 quarts unsalted chicken stock); 2 tbsp Lime Juice (2 tablespoons fresh lime juice, plus extra for serving); 4 pieces Scallion (4 whole scallions, sliced on the bias); 4 pieces Egg (4-5 eggs soft boiled, optional but recommended — up to 5) — optional; 0 pieces Chili Oil (hot chili oil, optional but recommended) — optional

Arroz Caldo (Brothy Rice with Chicken and Ginger) - Soup (Thai)

90 minThai

Servings10

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Vegetarian
Dairy Free
Pescatarian

Ingredients

For 10 servings

Sticky Rice1 cup · 1 cup "glutinous" sticky rice* + *So called glutinous" rice doesn't actually contain any gluten. It's just recipe talk for gluey.
Jasmine Rice½ cup · 1/2 cup jasmine rice
Garlic12 cloves · 12 cloves garlic, divided
Vegetable Oil¼ cup · 1/4 cup plus 3 tablespoons vegetable oil, divided
Kosher Salt2 tsp · 2 teaspoons kosher salt
Yellow Onion1 piece · 1 large yellow onion, chopped
Ginger3 pieces · 3-inch piece ginger, peeled and julienned
Fish Sauce¼ cup · 1/4 cup fish sauce, plus extra for serving
White Pepper1 tsp · 1 teaspoon freshly ground white pepper
Chicken Stock2 pieces · 2 quarts unsalted chicken stock
Lime Juice2 tbsp · 2 tablespoons fresh lime juice, plus extra for serving
Scallion4 pieces · 4 whole scallions, sliced on the bias
Egg4 pieces · 4-5 eggs soft boiled, optional but recommended — up to 5 · optional
Chili Oil0 pieces · hot chili oil, optional but recommended · optional

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Steps

1Combine both rices in a medium bowl and cover with enough cold water to submerge. Soak for 30 minutes, then drain through a fine sieve and set aside.
2Thinly slice 6 of the garlic cloves and place in a small pot with 1/4 cup of the vegetable oil. Place over medium-low heat and cook until garlic turns golden brown and crispy, 8-10 minutes. Remove the garlic chips with a slotted spoon and drain on paper towels. Meanwhile, chop the remaining 6 cloves and set aside.
3Heat the remaining 3 tablespoons of vegetable oil in a 6-7 quart heavy bottom pot or Dutch oven over medium-high heat.
4Season the chicken with the salt then brown in batches so as not to crowd the pan. Remove each batch to plate as it finishes. (Remember, we're browning the chicken here, not trying to cook it through.)
5When the final chicken is out of the pan, add the onion, ginger, and remaining garlic to the pot and cook for 5 minutes. Stir in the fish sauce and white pepper and cook another minute.
6Add the rinsed and drained rice to the pot and stir in the stock. Return the chicken to the pot, bring to a boil, then reduce the heat to medium-low. Cover partially with a lid, and cook for 30 minutes or until chicken is cooked through and the rice is tender and thickened into a loose porridge. Stir in the lime juice.
7Ladle the Arroz Caldo into bowls, topping with the crispy garlic chips, sliced scallions, a squeeze of extra lime and a dash of extra fish sauce. Slice the soft boiled eggs in half and place on top of the dish with a drizzle of chili oil, if desired.