Arroz Caldo (Filipino chicken and ginger rice porridge)
A thick, gingery chicken and rice porridge topped with boiled egg, crispy garlic and a squeeze of lemon.
- Time1 hr 10
- LevelEasy
- Costabout £2.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 1 tablespoon oil in a large heavy pan. Fry the onion for 5 minutes until soft, then add the crushed garlic and ginger and cook for 1 minute until fragrant.
5 min - 2
Add the chicken, both rices, turmeric, stock cube and the water. Bring to the boil, then turn down to a simmer.
- 3
Cook, partly covered, for 40 minutes, stirring often towards the end, until the rice has broken down and the porridge is thick. Add a splash of hot water if it gets too stiff.
40 min - 4
Lift out the chicken, shred the meat off the bones and return it to the pan. Stir in the fish sauce and season with pepper.
- 5
Boil the eggs for 7 minutes, cool and peel. Meanwhile fry the sliced garlic in the 2 tablespoons of oil for 2 minutes until golden, then lift out onto paper.
7 min - 6
Ladle into bowls and top with half an egg, crispy garlic, spring onions and a lemon wedge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.