Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Christmas turkey arroz caldo. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Christmas turkey arroz caldo Recipe. I enjoy pairing it with tokwat baboy, which is a combination of boiled pork slices and fried tofu soaked in a vinegar mixture. Great recipe for Christmas turkey arroz caldo.
You can have Christmas turkey arroz caldo using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Christmas turkey arroz caldo
- You need 1 of medium onion, chopped.
- It’s 3 of thumb-sized knobs ginger, cut into thin matchsticks.
- Make ready 2 cloves of garlic, finely chopped.
- It’s 3 tbsp of fish sauce.
- You need 1/2 cup of jasmine rice, rinsed once.
- Prepare 6 cups of low sodium chicken stock.
- It’s 1 tbsp of whole black peppercorns.
- Make ready 1 1/2 cups of roast turkey, chopped into bite-sized pieces.
- You need 1/4 cup of chopped green onion.
If you like to boil the turkey carcass the day after Thanksgiving then this is a good soup meal for you.Some folks like to throw in leftover vegetables and pasta to make leftover turkey soup.I like to transform our leftover turkey into a rich Arroz Caldo or the Filipino rice porridge.Now for the hard part — waiting for the rice to cook.
Christmas turkey arroz caldo step by step
- Put a medium pot on medium-high heat. Add a splash of veg oil and the onions. Fry them until well-browned, about 5 minutes. Add the ginger and fry another 1 to 2 minutes until fragrant. Add the garlic and fry 1 minute more..
- Stir the fish sauce and rice into the pot. Add the stock and peppercorns. Cover and let simmer for 20 to 30 minutes, stirring occasionally. The rice should be plump and the broth thickened. The longer you cook, the more liquid the rice will absorb, so add extra water as needed..
- Add the turkey and simmer uncovered for 2 minutes. Add extra salt and pepper to taste. Serve with a sprinkle of green onion..
Like the American version, it's said to help with whatever ails you.This recipe helps with the question of what to do with the leftover Christmas turkey.This time, I made Arroz Caldo with leftover roast turkey.
In the meantime, you can be boiling the eggs if you haven't already done so.This chicken arroz caldo version makes use of glutinous rice (or malagkit).It is the variety of rice that is frequently used to make rice cakes or kakanin such as biko and suman.The previous arroz caldo recipe that I shared is almost the same, except that it asks for regular white rice such as Jasmine.I find it nice to add kasubha to chicken arroz caldo to give it a yellowish color.
