All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

¼ cup vegetable oil, divided 1 tablespoon vegetable oil 3 tablespoons minced garlic 1 cup uncooked glutinous white rice 1 cup uncooked jasmine rice 3 tablespoons chopped red onion 2 tablespoons julienned fresh ginger root 1 pound skinless, boneless chicken breast halves, sliced salt and pepper to taste 6 ⅓ cups chicken stock ¼ cup fish sauce 5 hard-cooked eggs, chopped 3 tablespoons chopped green onion

Nutrition Info

430 calories carbohydrate: 47.2 g cholesterol: 189 mg fat: 15.8 g fiber: 1.4 g protein: 22.9 g saturatedFat: 3.3 g servingSize: - sodium: 1347.5 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat, add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
Wash glutinous rice and jasmine rice in a bowl, rinse with water.
Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan, cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice, cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil, reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

7 -8 servings

Arroz caldo is a kind of porridge that is served hot.