Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Christmas turkey arroz caldo. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Christmas turkey arroz caldo Recipe. Great recipe for Christmas turkey arroz caldo. This gingery dish is the Filipino equivalent of chicken soup.
You can have Christmas turkey arroz caldo using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Christmas turkey arroz caldo
- It’s 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.
- Make ready 3 tbsp of fish sauce.
- You need 1/2 cup of jasmine rice, rinsed once.
- It’s 6 cups of low sodium chicken stock.
- Make ready 1 tbsp of whole black peppercorns.
- Prepare 1 1/2 cups of roast turkey, chopped into bite-sized pieces.
- It’s 1/4 cup of chopped 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 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.
Christmas turkey arroz caldo instructions
- 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..
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.
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.To prepare "Arroz Caldo", first soak rice in water for few minutes, strain and rinse rice until water runs clear and starch is completely out.Wash chicken and pat dry, cut into pieces.Sauté garlic until light brown, removed in the pot and dry on a paper towel.
