TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
ginger
1 chicken stock cube -
optional
1 kilo whole chicken, cut
into serving pieces
2 tablespoons fish sauce -
patis
2 cups uncooked rice -
dinorado variety
10 cups water
1/2 teaspoon ground black
pepper
For the topping
4 century eggs, quartered
1 cup deep-fried and diced
firm tofu
1 cup sautéed shiitake and
shimeji mushrooms,
seasoned with salt and
pepper
chopped green onions, thinly
sliced ginger strips, pickled
Daikon Radish available at
Chinese deli’s, crushed
chicharon, calamansi slices,
and fish sauce, to serve
Preparation Method
Heat the oil in a heavybottomed
pot. Sauté the
onions until translucent.
Add garlic and ginger; sauté
until fragrant. Add a
Chicken stock cube, if using,
and cook gently until it
melts into the mixture.
Add the chicken and cook
until browned. Season with
fish sauce and add uncooked
rice, then mix and toast for
around 2 minutes.
Pour in water and bring to a
boil. Season with black
pepper
Simmer until the rice is
fully cooked, about 30 to 40
minutes, stirring
occasionally.
To serve, portion soup into
individual serving bowls.
Top each bowl with century
egg, fried tofu, sautéed
mushrooms, chopped green
onions, ginger strips, pickled
radishes, and crushed
chicharon. Drizzle with
calamansi juice and fish
sauce, if desired.
Thickening tip: If you
prefer a thicker arroz
caldo, use 1 cup uncooked
dinorado rice and 1 cup
uncooked glutinous rice
(malagkit).
Chicken &
Pineapple Fried
Rice
Serves 3
Ingredients
1/2 cup of chicken breast,
boiled and cubed
2 cups garlic rice sinangag
1/2 cup pineapple chunks
1/2 to 1 teaspoon curry salt
2 teaspoons chopped
kinchay - parsley
Preparation Method
In a pan over medium heat,
mix together chicken, rice,
and pineapple.
Season with curry salt and
stir-fry until the rice is
heated through and no
longer wet.
Turn off the heat and toss in
the Parsley.
Yangchow Fried
Rice
Tang’s Kitchen Filipino recip e-book Page 97