Chicken Arroz Caldo with Swiftlet Nest

Back in the old days in the village, during the rainy season or when someone in the family is sick (and even when money is tight) we get to eat Chicken Arroz Caldo. It’s a quick nourishing meal that doesn’t really hurt one’s budget especially if you already have chicken roaming around your yard (not the neighbor’s chicken, please).

Oh, I remember how my younger brother was always assigned to catch the chicken and then both of us have to butcher it. I couldn’t do it at first but as I grew older, I began to accept the reason why we are raising chicken.

Arroz Caldo is a kind of rice porridge that is very similar to congee, chao long and a runny risotto. It’s basically a strongly seasoned savory chicken and rice dish flavored with garlic, onion, and ginger. In addition to the immune system booster spices, my mom would also add a couple of the pricey edible bird’s nest (Yes, I am really that fortunate to have the chance to taste such an expensive delicacy) because of its supposedly high nutritional value.

As simple as it is, arroz caldo for me is one of the most comforting dishes. In fact, I think when it comes to soothing a sick family member, arroz caldo is a challenger of the chicken soup in the westerners’ kitchen. Despite the literal translation of the words arroz caldo to “rice soup” my mom’s version of arroz caldo is definitely less like a soup because of its thicker consistency perhaps due to the added edible bird’s nest.

Today, there are too many versions of arroz caldo and several choices for toppings too – hard boiled eggs, some chopped scallions, and roasted garlic. But here, I would like to share with you how we do it back then when we’re still in the simple Cabayugan village. Take note, we don’t use chicken broth cubes or any other chicken instant stock mixes simply because of the taste coming from free-range chicken are rich and flavorful enough (why would we want artificial flavoring, anyway?).

Ingredients

• 1 whole Chicken (free-range) – cut into serving sizes
• 1/2 cup Glutinous rice
• 1 cup Regular rice
• 2 pcs Edible swiftlet nest
• 5 tbsp Cooking oil
• 1 head Onion – medium
• 4 cloves Garlic
• 3 pcs Ginger – an inch each, pounded
• cups of water
• salt and pepper to taste
• fish sauce (optional)

Procedure

1. Rub the slices of chicken with the pieces of pounded ginger. Sprinkle salt on the sliced chicken parts. Put aside.
2. Heat oil in a large pot over medium heat; saute the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes.
3. Add chicken parts and cook until browned. (optional: Season with fish sauce).
4. Add in rice. Add water (gradually). Cover and bring to a boil, stirring occasionally to ensure the rice is not sticking to the bottom of the pot.  Lower heat and simmer for 45 minutes or until it thickens. Add water and salt as needed. Add chicken liver and the edible nest. Cook for 2 more minutes.