Jackies Tofu And Chicken Arroz Caldo Recipes

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JACKIE'S TOFU AND CHICKEN ARROZ CALDO



Jackie's Tofu and Chicken Arroz Caldo image

My best friend (Jackie) gave me this recipe! I never saw Arroz Caldo topped with fried tofu. It's a combination of her mom's traditional Filipino arroz caldo, but she replaced the traditional strips of fried pork with tofu as garnish.

Provided by Desiree Taimanglo-Ventura

Categories     Chicken Soups

Time 1h

Number Of Ingredients 17

1 1/2 lb chicken. (i like to use boneless, skinless chicken to make it healthier; but it's usually made with regular chicken pieces cut up).
2 Tbsp cooking oil
1 cube of chicken bouillon
1 1/2 c uncooked calrose rice
1 l of water
2 Tbsp patis
1 clove garlic (minced)
1/2 tsp black pepper
1 medium onion (minced)
4 eggs, hard boiled
1 c minced green onions
2 chunks of ginger sliced thinly
3 Tbsp saffron
5 kalamansi lemons
1 package of extra firm tofu cut into squares (as much or as little as you want.)
2 Tbsp cooking oil (to fry tofu separately)
1/2 clove garlic sliced thinly (for frying and using as garnish) *optional

Steps:

  • 1. In a large pot, heat oil and sauté garlic, onion, and strips of ginger.
  • 2. Sprinkle in black pepper and bouillon cube.
  • 3. Add chicken and brown.
  • 4. Add patis and rice. Stir it around, cooking the rice a little, then slowly pour in water. Let it come to a boil.
  • 5. Let the soup simmer until the rice softens and cooks. If you want to, throw in the hard boiled eggs. (Some people slice the hard boiled eggs and others slice them up. Others don't put the hard boiled eggs in at all.)
  • 6. Sprinkle in the saffron. If you don't feel like it's the color you want, you can add in a little more to give it a deeper color.
  • 7. While the rice is simmering, heat oil in a separate pan and fry tofu squares. (You can add some salt and pepper to the tofu if you want). Brown the sides of the tofu and garlic. I LOVE it with the garlic!!
  • 8. Scoop into serving bowls and garnish with garlic, green onions, tofu, and kalamansi.

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