Arroz Caldo Ramen Fusion

If you don't already know (from my lack of selfies), I am a first generation Filipino-Canadian. Funny enough, I love love love love Filipino food but I actually don't cook it enough at home. What is Filipino food like you ask? It's really a mix of different culture throughout the history of the country. Imagine - Chinese, Malaysian, Spanish, Portuguese and a little TLC - that's Filipino food. It's just so good!

It's the one cuisine that I find quite intimidating because I am afraid I will ruin it for myself and what I know of Filipino food. I don't live close enough to my lovely parents to get my everyday dose of deliciousness, so when I crave it I have no choice but to try and attempt.

This recipe is an homage to my roots and one of my favourite comfort food. The original name of the dish is "Arroz Caldo". It's sort of a congee (Chinese rice porridge) but with some spice from ginger and savouriness (yes - I made that word up) from the fish sauce.

And if you know me. I LOVE ramen. I think all the little toppings make up a really good ramen along with the broth and noodles of course.

So I had to do it. Fuse Arroz Caldo with a few of my favourite ramen toppings.....mmmm soft boiled eggs.

Serves 3
Prep time: 10 mins
Cook time: 20 mins

Ingredients:
1 small onion
3 garlic cloves (minced)
1 inch thick ginger (sliced in long strips)
1 tsp ground black pepper
1 chicken breast (cubes)
1 1/2 tbsp fish sauce
1 cup of jasmine rice
900ml chicken broth (I used an entire carton of the no-salt added kind)

Toppings (optional or add whatever you like):

1 soft boiled egg (cook an egg for 6 minutes in boiling hot water. After 6 mins, cool down with cold water to stop the cooking process)
1 stalk of scallions
1 sheet of nori (seaweed)

Directions:

• Cut up all your ginger, onion, garlic like this:

• Toss it into a medium sized pot with cooking oil at the bottom. Medium heat here. Cook until translucent and tender. Guys - this combination of smell is AMAZING!

• Cut up your chicken breasts into cubes like so. Usually chicken thighs with the bone in is used for this dish but I'm trying to keep it healthy in our home....also, mostly because this is all I have at home at the minute and I already defrosted it so I had no choice. Toss that chicken in with the garlic, onion and ginger. Turn up the heat a bit to get a good browning on the chicken

• Turn the heat back down to medium. Add the ground black pepper and splash the fish sauce to your chicken. Stir and make sure everything is coated nicely.
• Pour in the uncooked rice. Make sure it's uncooked. Stir that around and cook the rice for about 2 minutes.
• Pour in the chicken broth. I did about half the broth first and let that boil, then stir. Let that cook for about 10 mins while stir in between so that rice doesn't stick to the pot. Then pour the rest of the broth. Cook for another 10 mins
• I like mine really soupy but you can cook it to the consistency you want. If you want it thicker, then cook it a bit longer.
• Top it with your favourite toppings.

Enjoy! I wish I had this right now.