Appetizer, Soup Sautéing, Simmering
October 2, 2017
1 whole native chicken, in small cuts
4 tablespoons cooking oil
½ cup ginger, sliced diagonally
1 cup onion, sliced thinly
¼ cup garlic, smashed
1 cup black rice
2 liters water
8 tablespoons fish sauce
2 tablespoons calamansi juice
salt and pepper, to taste
Heat the oil, then brown the chicken pieces seasoned with salt and pepper. Add the ginger, onions, and garlic, then sauté for 5 minutes.
Add the black rice, then the stock or water. Gently simmer for 1 hour or until the chicken is tender enough. Season with fish sauce and calamansi.
Black Rice Arroz Caldo
(Featured in February - March 2017 Issue)
Enjoy access to Breakfast Magazine right on your mobile! Sign up now and get your FREE digital copy!
Your review ...
All fields are required to submit a review.