Christmas turkey arroz caldo. Great recipe for Christmas turkey arroz caldo. This gingery dish is the Filipino equivalent of chicken soup. Like the American version, it's said to help with whatever ails you.
Arroz caldo, additionally spelled Aroskaldo, is a Filipino rice and chicken slop vigorously implanted with ginger and decorated with toasted garlic.
I enjoy pairing it with tokwat baboy, which is a combination of boiled pork slices and fried tofu soaked in a vinegar mixture.
Chicharones Chips (rough Chop) This time, I made Arroz Caldo with leftover roast turkey.
You can have Christmas turkey arroz caldo using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Christmas turkey arroz caldo
- You need 1 of medium onion, chopped.
- You need 3 of thumb-sized knobs ginger, cut into thin matchsticks.
- Prepare 2 cloves of garlic, finely chopped.
- You need 3 tbsp of fish sauce.
- It's 1/2 cup of jasmine rice, rinsed once.
- You need 6 cups of low sodium chicken stock.
- Prepare 1 tbsp of whole black peppercorns.
- Prepare 1 1/2 cups of roast turkey, chopped into bite-sized pieces.
- You need 1/4 cup of chopped green onion.
If you like to boil the turkey carcass the day after Thanksgiving then this is a good soup meal for you. Some folks like to throw in leftover vegetables and pasta to make leftover turkey soup. I like to transform our leftover turkey into a rich Arroz Caldo or the Filipino rice porridge. Arroz caldo is more popular among those of Ilokano heritage, although people of other provinces, such as Cebu, often add Philippine prawns, olive oil, bay leaf, and Chinese sausage.
Christmas turkey arroz caldo instructions
- Put a medium pot on medium-high heat. Add a splash of veg oil and the onions. Fry them until well-browned, about 5 minutes. Add the ginger and fry another 1 to 2 minutes until fragrant. Add the garlic and fry 1 minute more..
- Stir the fish sauce and rice into the pot. Add the stock and peppercorns. Cover and let simmer for 20 to 30 minutes, stirring occasionally. The rice should be plump and the broth thickened. The longer you cook, the more liquid the rice will absorb, so add extra water as needed..
- Add the turkey and simmer uncovered for 2 minutes. Add extra salt and pepper to taste. Serve with a sprinkle of green onion..
Pour the chicken broth into the pot. Add the sweet rice and stir. Arroz Caldo is usually served during breakfast because it is filling. It can give you the energy that you will need until lunch time. Topping some toasted garlic on your arroz caldo is highly recommended before serving.