Arrozcaldo anyone?
It was a rainy day yesterday - as in raining cats and dogs. It’s been raining and gloomy since saturday, and I thought today the sun would be up the whole afternoon so when I went to the market I didn’t bring an umbrella. Oh well, I should have known better because before I reached the market, there’s already a downpour! To think that I was even contemplating on whether I would wear my sunglasses or not - good thing I didn’t!
Anyways, as I was saying, it was rainy yesterday and a bit cold for tropic Pinas so I cooked arrozcaldo, or chicken congee, for the kids. Actually, cooking arrozcaldo sends back lots of memories. Before I started college, my father was out of job, so to have a source of living, my mother opened up a small food eatery (a carinderia) selling arrozcaldo (sometimes goto) and pansit (or spaghetti sometimes). The store was only opened during mornings, and if I didn’t have classes, you would surely see me there washing the dishes. I never really liked eating congee, even til now, but hey I love it, because if not for the congee, I won’t finish college! Life may be hard, but with God’s grace, and my parent’s (specially nanay’s) hardwork, we pulled off. The store is now closed, but whenever I see a bowl of congee, it always reminds me of my mother and her hardwork to send me through college. I love you and missing you always nanay!
I am not really good in cooking, but I really don’t have a choice, otherwise, who will cook for the kids (I just wish my husband is with us because he’s a better cook)? Oh well, my kids loved my congee anyway and each of them finished a bowlful, so I hope you also give this recipe a try and hope you like it too. You may tweak it a little according to your preference,
Yummy, steamy hot arrozcaldo during rainy days! Perfect!
Arrozcaldo
4 pieces chicken wings, cut up (or you may choose any cut of chicken)
1 cup glutinous rice (malagkit) + 1 cup rice (washed up)
3 cloves garlic (minced)
1 whole onion (sliced)
some ginger (sliced)
7-8 cups water
1. Saute garlic, onion and ginger.
2. Put the chicken and simmer a bit til brown. ( You may season this with knorr or maggi ginisa mix)
3. Put the rice and add add the water. (I prefer my congee thick or malapot, so you may add some more water if you like)
5. Just wait for the rice to cook up, add some salt and pepper, and voila! enjoy your hot arrozcaldo!
If you like, you may also eat it with boiled eggs. For my kids, I boiled some quail eggs and they actually liked it more than the chicken!
ENJOY!!!
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