This is also known as Arroz Caldo. I usually crave for this on rainy days or when I'm not feeling well. This is the Filipino take on the chicken noodle soup. This is a very easy recipe to make with just a few simple ingredients. You can make this in advance, stored in an air tight container, refrigerated for about 3 days. If you are feeling indulgent you can even add fried pork skin on top for some crunch. —Fer'sBite
Pat dry the chicken drumsticks with a paper towel. Season the chicken with salt and pepper. Put a little olive oil on a large pot on medium to high heat and fry the chickens until brown. This will take about 10 minutes. Make sure the oil is hot before putting the chicken. Oil might splatter so be careful. Set aside on a plate.
Using the same pot, fry the garlic, shallots and ginger for about 3 minutes on medium heat. Make sure to scrape those brown bits on the pot from the chicken. That's some great flavor! :)
Add the rice and mix for about 2 minutes to absorb the flavors. Add the chicken stock and bring to a boil.
Once boiling, place the chicken back to the pot with all the drippings from the plate. Let it simmer for about 30 minutes. What I usually do is to cover the pot for about 15 minutes. Then simmer it uncovered making sure to mix it every once in a while so that the rice won't stick at the bottom. On the 20 minute mark, add 2 cups of water and mix. Add another cup of water until the desired texture is thick but soupy like a rice porridge. I added a total of 4 cups on mine.
Add fish sauce and soy sauce. Mix. Salt and pepper to taste. To serve it, put the rice porridge in a bowl, top it off with chopped chives and fried garlic. You can even add some chicharon. Squeeze some lemon before serving. Enjoy!