Chicken Arroz Caldo
- 1 kilogram immature chicken eggs
- ½ kilogram raw chicken bones - (see notes after the recipe)
- 2 tablespoons cooking oil
- 1 ½ cups rice - (medium-grain rice is ideal)
- 1 stalk lemongrass - tied into a knot
- 2 pandan leaves - tied together into a knot
- 3 to 4 slices ginger
- patis (fish sauce) - to taste
- ground white pepper - to taste
- fried garlic - to garnish
- sliced scallions - to garnish
- If the immature chicken eggs came with egg sacs, livers and gizzards, place the eggs and sacs in one bowl, the livers in a second bowl and the gizzards in a third bowl (see notes after the recipe).
- Rinse the gizzards well and remove all visible fat. Thinly slice the gizzards.
- Thinly slice the livers.
- Carefully separate the eggs from the sacs, and cut the sacs into small pieces.
- Cover the bowls with eggs and livers, and keep in the fridge.
- Wipe the chicken bones dry with paper towels.
- Heat the cooking oil in a pot (I prefer a wok for more cooking surface).
- Spread the chicken bones in the hot oil (if cooking the arroz caldo with the gizzards, add them now as they require a long cooking time) and brown all sides over medium-high heat.
- Add the rice, lemongrass, pandan leaves and ginger slices.
- Pour in eight cups of water and two tablespoons patis, and sprinkle in half a teaspoon of pepper.
- Simmer the rice and chicken bones, stirring every ten minutes or so to coax out the rice starch to thicken the mixture.
- When the rice is cooked through, taste and add more patis and pepper, if needed.
- Fish out the chicken bones, lemongrass, pandan leaves and ginger.
- Add the egg sacs, stir and bring to a simmer.
- If the mixture appears too thick, add more water and continue simmering, stirring more often, until the rice grains burst and turn mushy.
- Carefully stir in the immature eggs and sliced livers, cover the pot and simmer for another five minutes.
- Taste the arroz caldo one last time, and add more patis and pepper, or both, if needed.
- Ladle the chicken arroz caldo into bowls, dividing the immature chicken eggs equally, and garnish with fried garlic and sliced scallions before serving.
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