Filipino Chicken Congee (Arroz Caldo)

1. Prepare the Garlic for Topping

In a small saucepan, heat 0.5 cup of oil over medium heat. Add two-thirds of the minced garlic and cook until it turns a light golden brown. Strain the garlic through a fine-mesh strainer and transfer it onto a paper towel-lined plate to drain and crisp up.

2. Brown the Chicken

In a large Dutch oven or soup pot, heat the remaining 3 tablespoons of oil over medium-high heat. Add the chicken pieces and cook them for about 6 minutes, allowing them to brown nicely.

3. Add Onions and Aromatics

After the chicken is browned, add the sliced onions to the pot. Cook them for about 3 minutes until they become soft. Then, incorporate the ginger and the remaining garlic. Continue cooking for another 3 minutes, letting the onions begin to brown and the aromatics to release their fragrance.

4. Add Fish Sauce, Pepper, and Rice

Stir in the fish sauce and freshly ground black pepper, cooking for another minute to blend the flavors. Add the uncooked jasmine rice to the pot, stirring well to coat each grain with the oil and aromatics.

5. Cook the Congee

Pour in the chicken stock and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer, cover the pot, and let it cook for about 30 minutes. During this time, the rice will absorb the stock and thicken the congee.

6. Finish and Season

Stir in the calamansi or lime juice and season the congee with kosher salt and more pepper to taste. Adjust the seasoning as needed to balance the flavors.

7. Serve

To serve, ladle the arroz caldo into bowls. Top each bowl with thinly sliced scallions, the crispy fried garlic you prepared earlier, and optional egg slices. Serve with lime or calamansi wedges on the side for an extra burst of freshness.