Easy Chicken Arroz Caldo

Steps

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1. 1
   Heat oil in a pan and add chopped garlic. Keep the heat moderate and stir constantly to ensure even cooking and prevent burning.
   ▶ ≈1:12
2. 2
   Once the garlic is fragrant, turn off the heat. Use paper towels to absorb excess oil so the garlic dries out. Set aside this garlic-infused oil for topping.
   ▶ ≈2:01
3. 3
   In the same pan, add chopped onions and julienned ginger. Sauté together until fragrant.
   ▶ ≈2:25
4. 4
   Add the chicken pieces and stir-fry until lightly browned, then add fish sauce.
   ▶ ≈3:21
5. 5
   Add both jasmine rice and sweet rice, stirring for about 30 seconds to allow the rice to absorb the flavors from the oil.
   ▶ ≈3:50
6. 6
   Pour in 34 ounces of water. You can cover the pot to speed up cooking.
   ▶ ≈4:17
7. 7
   In a separate pot, bring water to a boil and add eggs with a splash of vinegar. Boil for 10 minutes to make peeling easier later.
   ▶ ≈4:40
8. 8
   Remove boiled eggs and let cool. Gently peel the shells by cracking them carefully without rolling to keep them intact.
   ▶ ≈5:06
9. 9
   Once the rice and chicken begin to soften, add the Maggi Magic Chicken Cubes and stir well to incorporate.
   ▶ ≈6:24
10. 10
    Reduce heat to the lowest setting and cover. Simmer slowly, stirring every 5 minutes to prevent sticking, until rice is completely soft and porridge reaches desired thickness.
    ▶ ≈7:00
11. 11
    Add safflower or kasubha and stir to give the porridge its characteristic golden color. Taste and adjust seasoning with fish sauce and black pepper as needed.
    ▶ ≈8:03
12. 12
    Add the peeled hard-boiled eggs to the porridge. Be careful not to overcook; the eggs should remain intact.
    ▶ ≈9:26
13. 13
    Serve in bowls and top with chopped green onions and the toasted garlic oil. Serve with spiced vinegar on the side if desired.
    ▶ ≈9:58