Made (a ton) of this for dinner last night. It’s called Arroz Caldo and if Chicken Matzo Ball soup is Jewish penicillin, this is Filipino penicillin. It’s a Filipino take on Congee, which is kind of like a risotto. I made a broth from leg quarters, shallots, onion, garlic, a lot of ginger, bay leaves, patis (same thing as nuoc mam, nam pla, fish sauce). I then shredded the chicken meat, discarding the skin, bones, and cartilage and added some rice, I used jasmine because I like a thinner texture, but you can use calrose or other short grains if you like a more gelatinous texture. Cook until the rice starts falling apart, adding water if it gets too thick. Then I added the chicken meat, removed the bay leaves, heated through and served in a bowl topped with sliced scallions, fried garlic, and a creative but not traditional touch with some drizzled chili sesame oil.
