Arroz Caldo (Filipino Rice Porridge With Chicken and Ginger)

This is a recipe from Dale Talde whose mother is Filipino.

• Ready In: 1 hr 55 mins
• Serves: 8

Ingredients

• 2  tablespoons  vegetable oil
• 5  garlic cloves, minced
• 1  bunch scallion, thinly sliced
• 1  tablespoon kosher salt
• 4  lbs chicken (3 - 4 pound whole chicken)
• 3  ounces ginger, peeled and thinly sliced (about 4 inch piece)
• 1 1⁄2 cups white rice
• 3  tablespoons fish sauce
•  chili oil, for garnish (storebought or homemade)

Directions

1. Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
2. Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25–30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.