Ingredients:
2 hard boiled eggs
1 cup chopped green onions
1 cup Glutinous Rice
8 cups of water
1 chicken bouillon
1 lemon
1/2 cup chopped garlic
1 tbsp coconut oil
1 tsp chopped ginger
2 to three boiled chicken tenders (shredded)
ground pepper
powdered onion
powdered garlic
Instruction:
- In a large pot and under medium heat, add the coconut oil. Let the oil simmer for two to three minutes.
- Then add the chopped garlic and fry it for two minutes or until brown. Don’t over cook. Put it in a small bowl and set aside.
- Using the same pot, under medium heat, add the glutinous rice and sauté for two minutes.
- Then add the water, chopped ginger and chicken bouillon. Mix until the rice is evenly spread in the pot.
- Put the lid of the pot half open and let it boil for five to ten minutes.
- While boiling, make sure to stir occasionally so the rice is cooking evenly.
- Add a dash of pepper, powdered onion, and powdered garlic. Then mix again.
- Make sure when putting the top lid it’s always half open. Don’t close the lid all the way.
- Once the rice is cooked, add the cooked shredded chicken and stir again.
- Turn off the stove.
- In a small bowl, pour the cooked Arroz Caldo and serve it with hard boiled egg.
- Top it with the fried garlic, chopped green onions, and squeeze it with fresh lemon.
Serve and enjoy!
sweetandsavorypastry 