Arroz Caldo is the Filipino’s interpretation of congee. It is simply rice soup usually garnished with chicken, hard boiled eggs and spring onions. It is a very popular breakfast in the Philippines specially on a cold rainy day. Since we are trying to get rid of some unwanted pounds, a good friend of mine suggested to use oatmeal in my recipe instead of rice. So I did and we love it! Now, we can enjoy this comfort food without having worrying and feeling guilty! And that’s how it becomes “OATS CALDO“, by simply replacing the rice into an oatmeal.
Here is the recipe of my own version of Oats Caldo.
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2 tablespoons olive oil (or other vegetable oil)
2 garlic cloves, peeled and finely chopped
2 thumb-sized fresh ginger, peeled and finely chopped
2 1/2 cups chicken stock (add more if needed)
black pepper powder (optional)
2 hard-boiled eggs for topping
2 spring onions, thinly sliced for topping
coriander leaves, thinly sliced for topping (optional)
In a large stockpot, sauté the garlic and ginger in oil over medium heat. Do not burn the garlic.
Add the oatmeal. Stir and coat the oatmeal with sautéed garlic and ginger.
Pour chicken stock, and fish sauce.
Cover the pan and simmer over medium to low heat.
Stir frequently and simmer until the oatmeal are cooked.
Add more chicken stock if oatmeal is getting too sticky.
Transfer oatmeal “arroz caldo” into bowls and garnish with spring onions, coriander leaves and hard-boiled egg.
Drizzle with lemon or calamansi (optional)
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Oats Caldo Recipe Arroz Caldo is the Filipino’s interpretation of congee. It is simply rice soup usually garnished with chicken, hard boiled eggs and spring onions.