NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

2 cup chicken broth

1 tbsp fresh ginger

3 clove garlic

0.25 cup yellow onion

1 tsp avocado oil

1 tbsp fish sauce

1 large egg

1 tbsp scallions

0.25 tsp black pepper

1 tsp fried garlic bits

PREPARATION

• 1

  Heat avocado oil in a heavy-bottomed pot over medium heat and sauté the diced onion, minced ginger, and garlic until they are soft and fragrant.

• 2

  Add the cubed chicken breast to the pot and cook for 3-4 minutes until the exterior is lightly browned.

• 3

  Stir in the jasmine rice and fish sauce, tossing the grains for one minute to toast them slightly and absorb the aromatics.

• 4

  Pour in the chicken broth and bring the mixture to a rolling boil.

• 5

  Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally to ensure the rice doesn't stick to the bottom.

• 6

  While the porridge simmers, place the egg in a small pot of boiling water for 7 minutes, then immediately transfer to an ice bath before peeling and halving.

• 7

  Check the porridge consistency; if it is too thick, add a splash of water or more broth until it reaches a velvety texture.

• 8

  Ladle the hot arroz caldo into a bowl, season with black pepper, and top with the jammy egg halves, sliced scallions, and crispy fried garlic bits.