Arroz Caldo With Collards And Soy Cured Egg Yolks Recipes

ARROZ CALDO WITH COLLARDS AND SOY-CURED EGG YOLKS

Steps:

• Prepare the cured egg yolks - and save your egg carton, as it is the perfect egg-curing holder. You'll want to first remove the top of the eggs: Working with one at a time, tap each egg on a sharp corner of your work surface around the top third of the egg to pop off the crown. Pour the egg into one palm and let the egg white sink through your fingertips to separate the yolk from the whites, discarding the egg whites or saving them for another use. Gently slide the egg yolk back into its shell, top it with 1 teaspoon soy sauce, and swirl the yolk in its shell so the soy sauce is fully distributed, settling under the yolk as well. Transfer the egg yolk in its shell back into the egg container, setting it upright. Repeat with the remaining eggs, returning them all to the egg carton. Set aside to cure at room temperature.
• In a large pot, heat the oil over medium. Add the onion and minced garlic, and cook, stirring occasionally, until softened, about 7 minutes.
• Add the chicken flats and drumettes, season with 2 teaspoons salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the fat starts to render, about 5 minutes. Stir in the rice until coated in fat. Increase the temperature to medium-high, and cook, stirring occasionally, until the rice is toasted, about 5 minutes.
• Stir in the stock, collards, crushed ginger pieces and saffron and bring to a boil over high.
• Reduce heat to low and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, and the rice grains have broken down significantly, about 1 1/2 hours. The broth should be thinner than a Chinese congee, so add 1 cup of water at a time if the soup has thickened too much. Once you get to this stage, discard the crushed ginger pieces, which served as an aromatic.
• Season the arroz caldo with the fish sauce, then divide among bowls. Top with a squeeze of calamansi or lemon (and serve additional wedges on the side, for those that like more acid), a soy-cured yolk, fried garlic, scallions and julienned ginger.

ARROZ CALDO

Steps:

• Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
• Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

ARROZ CALDO

Steps:

• Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
• Wash glutinous rice and jasmine rice in a bowl; rinse with water.
• Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
• Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
• Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

ARROZ CALDO

Steps:

• Wash the mixed long-grain and glutinous rice and drain well.
• Heat the cooking oil in a large heavy casserole.
• Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
• Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
• Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
• Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
• Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
• Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
• Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.