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Christmas turkey arroz caldo
Introduce
Chef :
Robert GonzalChristmas turkey arroz caldo
This gingery dish is the Filipino equivalent of chicken soup. 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.
Ingredient
Food ration :
6 servingsCooking time :
45 minutes
2 cloves
garlic, finely chopped
3 tbsp
fish sauce
1/2 cup
jasmine rice, rinsed once
6 cups
low sodium chicken stock
1 tbsp
whole black peppercorns
1 1/2 cups
roast turkey, chopped into bite-sized pieces
1/4 cup
chopped green onion
Cooking instructions
* Step 1
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.
* Step 2
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.
* Step 3
Add the turkey and simmer uncovered for 2 minutes. Add extra salt and pepper to taste. Serve with a sprinkle of green onion.
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