Chao Ga Arroz Caldo Recipes

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.

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.

Steps:

• Peel the ginger using a spoon, then slice thinly.
• Cube the chicken breasts.
• Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
• Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
• Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
• Remove the pot from the heat and stir in the fish sauce.
• Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
• Enjoy!

Steps:

• Heat oil and fried garlic, remove set aside. Add onion and ginger and fry for 1 minute. Add chicken and fry until chicken is golden brown.
• Return 1/2 of fried garlic to pot and all ingredients except green onions and simmer for 45 minutes.
• Serve garnished with fried garlic and green onions.
• Vietnamese Style: 2 lbs. chicken, breasts and legs only 1 onion, cut in half 1 tsp. grated ginger 1 tsp. salt 2 1/2 cups rice, roasted 1/2 cup rau ram or coriander, chopped 4 green onions, chopped 6 pieces of dau chao quay, sliced 6 cups of water (more if necessary) Pepper, fish sauce to taste Fresh sprouts G rounded fresh red chilies Toast the rice and set aside. Boil the chicken with water, salt and ginger. When well done remove chicken and pour roasted rice into the pot and simmer for 50 to 60 minutes. Remove bone from chicken and shred the meat. To serve, put green onions, chopped rau ram or coriander and sprouts in bottom of the bowl and pour hot soup over so that the onions and herb are half cooked. Eat with sliced dau chao quay and add fish sauce, pepper or red chilies to taste.