Make a healthier version of arroz caldo using black rice and turmeric
3 tbsp. vegetable oil
1 pc. shallot, sliced thinly
3 cloves garlic, sliced thinly
4 tbsp. fresh ginger, minced
2 tbsp. fresh turmeric, minced
4 tbsp. fish sauce
3 pcs. 6-inch lemongrass stalks, thinly sliced
8 cups chicken stock
500 g. or 2 1⁄2 cups black rice, soaked for 6-8hrs
For the garnish:
1/8 cup spring onions, minced
5 pcs. soft boiled eggs (boiled for 6-7 mins, shocked in ice water)
300 g. chicken inasal, shredded
1/8 cup crispy garlic
1/8 cup crispy shallots
5-10 pcs. calamansi
- Over medium heat, place deep cooking pot and add oil. Sauté shallots, garlic, ginger and turmeric until fragrant.
- Strain your soaked black rice and add to the pot.
- Pour chicken stock and fish sauce and mix until everything is well incorporated.
- Bring to a boil then add lemongrass. If needed, add more water.
- Put garnish and serve.