Give Your Boring Arroz Caldo a Kick by Adding Sinigang to the MixNovember 17, 2014
I write this as I recover from a bad bout of flu. I have spent a few days in bed, rolled in with my blankets, sniffling and sweating it out. With my senses dulled from sickness, the only thing I could bring myself to eat would be hot bowls of arroz caldo or sinigang. Arroz caldo is a meal in itself, easy to slurp up and satisfy the hunger. The sourness of a sinigang broth also helps with a clogged nose and alleviates your cotton-mouth. When I’m holed up at home to rest, those two dishes are the only things that brighten up my day.
This recipe is a dream come true, as it puts two of these dishes together to make a hearty, healing bowl. Arroz Caldo is made even more exciting with Knorr’s Sinigang na may Gabi added to the mix for an extra kick in flavor. If you’re sick, this is a God-send. Heck, even if you’re not, this will be the ultimate comfort, guaranteed to make a happy tummy when your bowl is emptied.
Sinigang Arroz Caldo
Total Time : 1 hour and 40 minutes
Yield: 8 servings, estimated
Ingredients: Sinigang Arroz Caldo
- 500 grams chicken backbone, cleaned and chopped into pieces
- 1/2 cup raw japanese rice
- 1/4 cup garlic cloves, crushed
- 2L water, or more
- 5 slices ginger
- 1 pack Knorr Sinigang na may Gabi Recipe Mix
- patis, to taste
- green finger chili, sliced into strips
- fried tofu strips, garnish
- spring onion, chopped for garnish
Procedure: Sinigang Arroz Caldo
- Put water in a pot and add chicken backbone, garlic, ginger, Japanese rice and sinigang mix.
- Boil until rice is cooked and thick, congee consistency. It will take about 60 – 90 minutes. Season with patis.
- Transfer to serving bowls. Top with fried tofu, finger chili strips and chopped spring onion. Serve.
- TIP: You can add kasubha for color.