It's my ninth day of ear infection and bless that I haven't got a fever. The two little one's do. Left for the market early this morning to pick up ingredients for arroz caldo. This is my grandma's recipe. I will say that after it had finished cooking the kiddies and I had 3 bowls each. It was so good.
Serves 5 (I've doubled up on the recipe made it for 10)
~We like it with loads of broth so I keep a few cans in the pantry. When the porridge starts to get too thick for me I add in more broth.
Ingredients
2 tablespoon olive oil
1 onion diced
3 cloves garlic
1 3 inch ginger thinly sliced
1 tablespoon fish sauce (optional) I used soy sauce
6 cups chicken broth
1 cup rice
salt and pepper to taste
a package of chicken wings or 2 chicken breasts cut into pieces
green onions (optional) to garnish
Heat olive oil in a large pot over medium heat. Chuck in and stir the onion, garlic and ginger. Chuck in the chicken wings. Cook and stir together for a minute and half. Put the lid on and cook for about 2 minutes.
Pour the chicken broth into the pot and rice, stir. Bring to a boil. Put the lid back on and cook for 10 minutes. Stir now and then to make sure the rice isn't sticking to the bottom of the pan. Season with salt and pepper. Sprinkle with green onion and serve with lemon wedges.
Serves 5 (I've doubled up on the recipe made it for 10)
~We like it with loads of broth so I keep a few cans in the pantry. When the porridge starts to get too thick for me I add in more broth.
Ingredients
2 tablespoon olive oil
1 onion diced
3 cloves garlic
1 3 inch ginger thinly sliced
1 tablespoon fish sauce (optional) I used soy sauce
6 cups chicken broth
1 cup rice
salt and pepper to taste
a package of chicken wings or 2 chicken breasts cut into pieces
green onions (optional) to garnish
Heat olive oil in a large pot over medium heat. Chuck in and stir the onion, garlic and ginger. Chuck in the chicken wings. Cook and stir together for a minute and half. Put the lid on and cook for about 2 minutes.
Pour the chicken broth into the pot and rice, stir. Bring to a boil. Put the lid back on and cook for 10 minutes. Stir now and then to make sure the rice isn't sticking to the bottom of the pan. Season with salt and pepper. Sprinkle with green onion and serve with lemon wedges.
Oh, that looks good. Kind of like Chicken and rice soup. Am bookmarking this one!
ReplyDeleteThanks Marie, it's very good. The ginger really helps with the congestion and comforting as well.
ReplyDeleteHey - thanks for stopping by my blog, we'd love to see you in the round up for We Should Cocoa so hope you can take part. Love the name of your blog, its like our blogs are destined to be joined ;0)
ReplyDeleteI bet that's the perfect cure for colds, flu and ear infection!
ReplyDeleteChele I would love to take part..I've got to think of what I should make.
ReplyDeleteSylvie, yes it's perfect for colds and flu and ear infection. We've had it for 3 days in a row, breakfast and dinner. Kicked the kiddies sniffles straight away. This is my new COLD BUSTER!!
So sorry to hear about your ear infection! I hope it's not giving you too much discomfort. Though having had an ear infection myself years ago, I can probably imagine it does :( At least you have this amazing chicken dish to comfort yourself with! Chicken soup works for me every time :)
ReplyDeleteAww, thank you Mademoiselle Paris : )All is well now with the ear. I must say it was quite painful and yes this porridge helped so much. I have a feeling I will be cooking this throughout the flu season. I love your blog!
ReplyDeleteIs your rice cooked when you put it into pot?
ReplyDeletemickey
Hello Mickey, no the rice isn't cooked. It cooks with the broth bubbling away.
ReplyDelete