Chicken arroz caldo with oats
Quick oats
The Steggles bird
The quarter I used
Filipino
Chicken arroz caldo with oats
The ginger chicken porridge, made with quick oats instead of rice.
Arroz caldo, with quick oats instead of rice. The bird was a Steggles family roast, 2.434 kg. I used about a quarter, 600 g, bone-in. Three quarters of a cup of oats. If it is still thin I add another quarter to a third of a cup. It thickens as it sits, so I loosen it with hot water. The cover is the bowl, with egg, fried garlic, and spring onion.
Before you cook
Arroz caldo is the Filipino chicken porridge: ginger, garlic, and rice cooked until the grains break into the broth. The usual rice is glutinous, which is what makes it slippery. This pot uses quick oats instead. The ginger and the garlic are the same. The oats thicken faster than rice, and they keep thickening in the bowl.
- Serves
- 4
- Time
- 40 min
- Level
- Weeknight
- Energy
- 340kcal
- Weeknight
Contains fish, gluten and egg.
Equipment
- Large pot
- Knife and board
- Ladle
If you have the machine. I have also made this in a Philips All-in-One Cooker. Sauté the garlic, onion, ginger, and chicken, then add 4 cups of water and the oats. Pressure-cook on high for 8 minutes, rest 5 minutes, and release the steam. If you want it thicker, sauté in another ¼ to ⅓ cup of oats for 4 to 5 minutes. The pot method is the one to follow without that machine.
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1423 kJ
- 340 kcal
- Protein
- 28 g
- Fat
- 12 g
- Carbohydrate
- 28 g
- Sugars
- 2 g
- Fibre
- 3 g
- Salt
- 1.1 g
- Sodium
- 440 mg
This batch, 4 servings, is about 5690 kJ (1360 kcal), with 8 g sugars and 4.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Cut about a quarter of the chicken into pieces. Pat them dry.
- 02
Heat the oil in a pot. Cook the garlic until it is golden. Take a spoonful out for the top.
- 03
Add the onion and ginger. Cook for 2 to 3 minutes, until they smell sweet.
- 04
Add the chicken and brown it on both sides. Stir in the fish sauce, or the soy.
- 05
Pour in the water. Bring it to the boil, then simmer uncovered for 20 minutes, until the chicken is tender.
- 06
Stir in the oats. Simmer for 5 to 8 minutes, stirring so it does not catch. It should be like lugaw. Add hot water if it is too thick. If it is still thin, stir in another ¼ to ⅓ cup of oats and cook for 4 to 5 minutes.
- 07
Taste it. Salt, pepper, or a little more sauce.
Times are a guide. If it needs another minute, give it another minute.
To serve
Hot, with the fried garlic, a boiled egg, spring onion, pepper, and calamansi or lemon.
Keeping it
Cool it and keep it in the fridge for 3 days. It sets thick. Loosen it with hot water when you reheat it. Do not leave it on the bench.
Leftovers
- Arroz caldo, the next day
For a parent, a student, or anyone who cooked yesterday.
What you made
Members can send a photo and the story of their version. I may feature it. It will not replace my picture. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Chicken arroz caldo with oats
Serves 4 · 40 min
Ingredients
- 600 g chicken, about a quarter of a whole bird, bone-in
- ¾ cup quick oats
- 5 cups water or chicken broth
- 1 thumb of ginger, sliced thin
- 1 small onion, chopped
- 4 garlic cloves, minced, from 3 to 4
- 1 tbsp fish sauce, or soy sauce
- 1 tbsp oil
- fried garlic, a boiled egg, spring onion, and calamansi or lemon, to finish
Method
- Cut about a quarter of the chicken into pieces. Pat them dry.
- Heat the oil in a pot. Cook the garlic until it is golden. Take a spoonful out for the top.
- Add the onion and ginger. Cook for 2 to 3 minutes, until they smell sweet.
- Add the chicken and brown it on both sides. Stir in the fish sauce, or the soy.
- Pour in the water. Bring it to the boil, then simmer uncovered for 20 minutes, until the chicken is tender.
- Stir in the oats. Simmer for 5 to 8 minutes, stirring so it does not catch. It should be like lugaw. Add hot water if it is too thick. If it is still thin, stir in another ¼ to ⅓ cup of oats and cook for 4 to 5 minutes.
- Taste it. Salt, pepper, or a little more sauce.
To serve
Hot, with the fried garlic, a boiled egg, spring onion, pepper, and calamansi or lemon.
Keeping it
Cool it and keep it in the fridge for 3 days. It sets thick. Loosen it with hot water when you reheat it. Do not leave it on the bench.