The chicken arroz caldo recipe in the archive was posted in May, 2003 when this blog was but a month old. I was using a pitiful 1.3 megapixel camera and I didn’t think it was important to photograph the premature chicken eggs that went into the arroz caldo. Well, that was almost five years ago and I have learned a lot of things since then. I have also graduated to a 10.1 megapixel camera.
Premature chicken eggs? Yes, eggs that have yet to form shells which are still inside the hen. They are sold together with gizzards, livers and egg sacs. If you look closely at the first photo (above), the egg sacs are on the foreground, the premature eggs are at the center, the gizzards and livers are in the background. That’s a 12-inch dinner plate holding a kilo of eggs, sacs, gizzards and livers.
If the arroz caldo in the second photo above looks pale in comparison with the arroz caldo in the archive, it’s because I ran out of kasubha without realizing it. That’s how long it’s been since the last time I cooked arroz caldo.
Click here for the arroz caldo recipe. If you intend to add premature chicken eggs, one advice: Try not to overcook them. They really are much better while still in that stage that is between soft-boiled and hard-boiled.
For best results, use glutinous rice (malagkit). It’s much better than long-grain rice for making arroz caldo.