Today I had the (unpleasant) experience of feeling under the weather. Stuffy nose, sore, itchy throat, pounding headache and constant sneezing. Ughhhhhh. Fortunately, this happens very rarely as I like to believe I have one of the best immune systems. When the sickness comes around I also like to deny that it’s there. I’m admitting it now because, sigh, I’m getting older. (Yes, another ughhhhhhhh!)
Growing up in a Filipino family, my mother always made arroz caldo to soothe our sickness.
What exactly is arroz caldo? It is a type of congee (rice porridge) that originated from the Chinese, but officially named by the Spaniards as “Arroz Caldo” since the Filipino natives had a hard time pronouncing Chinese terminology. Anyway, mama’s arroz caldo was easy to digest, keeping our tummy warm from the cold was the best medicine. Psychologically that must also be another reason why I hated and denied being sick because it made me miss her even more. Arroz Caldo was the closest thing to her being by my side again. I never learned her recipe, so as an adult, whenever I would get sick I’d seek the best arroz caldo in the island. So far, Thelma’s Restaurant in Waipahu is the most comforting.
Tonight, I was brave enough to make my own. (Recipe below)
HONEY’S ARROZ CALDO
(Serves 4-5)
WHAT YOU’LL NEED:
1 tbsp Olive Oil
3 Garlic Cloves (peeled and minced)
1/2 cup Onion (minced)
1/4 cup Root Ginger (peeled and minced)
1 lb Chicken (cut or shredded – you can add more if you’d like)
1 cup Jasmine Rice (uncooked)
2 tbsp Fish Sauce (I used Patis)
7 cups Water
2 Chicken Bouillon Cubes
OPTIONAL TOPPINGS:
4-5 Boiled Eggs (depending on how many you’re serving)
1/4 cup chopped Scallions (green onions)
3 Lemons (sliced) or lemon juice
HOW TO COOK:
In a big pot, sauté garlic, onion, and ginger in oil. Add chicken and cook until lightly browned, add fish sauce and continue to cook for a few more minutes. Add rice, until lightly browned, then add water and bouillon cubes, and bring to a boil. Make sure to remove scum from rice that floats to the surface of the pot. Lower heat, continue to simmer, stirring occasionally, until chicken is tender and rice is thickened and cooked. Serve immediately, as it tastes better hot. Garnish on top with sliced boiled egg, green onions and a hint of lemon or lemon juice.
——
Surprisingly, it turned out not-so-bad. Although I hope this comforts you in your not-so-good days as it did for me tonight.
❤
Honey
Love, Honey 
This looks tasty.
Thank you! It’s very tasty! 🙂
Hi Honey…my photographer friend is in Hawaii with his wife and they are looking for models to photograph. The session fee is free but if you want the photos you can negotiate a price.
He’s only in Hawaii until January. He’s a well known photographer and does photos worldwide. Let me know if you’re interested in doing a session with him and I’ll give you his contact. Here is his portfolio:
https://m.facebook.com/profile.php?id=177496925691417
Hi Audrey! Thanks for the info, sounds like fun– his photos are beautiful. I’ll let you know if I’m able to. My schedule is so busy right now, but thank you so much for thinking of me 🙂
I love congee and I like the addition of fish sauce in your recipe. I usually use lots of soy sauce in mine but fish sauce is a tasty alternative. Hope you are feeling better this week.
Thank you! I never thought of adding soy sauce but that sounds like a great alternative too 🙂 Thanks for the idea!