rice cake confessional

adventures in eating

the sequels

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My very first post ever was on quickie arrozcaldo that I made in a flash. The rain this weekend made me crave it again but the REAL kind this time. After work on Saturday (yes, I had work on Saturday) I committed to the hour plus prep work for *real* arrozcaldo. The recipe below made me about 3 servings.


  • 1/4 lb of chicken (I used boneless, skinless thigh meat)
  • 1/2 a medium onion, sliced
  • 3 cloves of garlic, minced
  • 5-6 discs of peeled ginger
  • 1 cup of uncooked jasmine rice
  • salt
  • oil
  • green onion (optional)
  • lemon juice (optional)
  • black pepper (optional)
  • fish sauce (optional)


  1. Fill a pot 2/3 full with water and bring to a boil.
  2. Add half of the sliced onions, the chicken, and salt to taste (you’re making a broth here so season it as you like it, I prefer mine saltier)
  3. When the chicken has cooked thoroughly take it out of the broth.
  4. In a bowl, shred the chicken. You can use your hands OR you can use two forks.
  5. In another pot heat enough oil to coat the bottom.
  6. Saute the garlic, onions, and ginger (letting each cook for a few minutes before adding the next).
  7. Add the shredded chicken and mix thoroughly. Throw in the cup of rice.
  8. Fill the pot with liquid until it’s about 2/3rds full again – use a 50/50 mix of water and the chicken broth.
  9. Put on medium heat and boil.
  10. Be patient! If the liquid runs low, add more water or broth. (More water if you want to keep it lighter, more broth if you want a richer flavor.)
  11. Wait for the rice to ‘pop’ -you’ll have a super thick soup. The rice kernels will be less distinct.
  12. Garnish with green onion, lemon juice, fresh cracked black pepper, and fish sauce – all optional.

This really hit the spot during the rainy weekend. Buuuut, the title of the post is ‘the sequels’ – PLURAL. I hadn’t planned on it but I ended up making bibimbap again earlier this week. The results were tasty and the second time around was much faster than the first. I made a few modifications by omitting the sesame oil and green onion for the bean sprouts and boiling the bok choy instead of stir frying it. I also added some toasted seaweed and left out the sesame seeds from the gochuchang sauce.


Written by joann

September 23, 2007 at 10:23 pm

Posted in filipino, korean, recipes

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