Easiest Way to Prepare Perfect Christmas turkey arroz caldo

Christmas turkey arroz caldo. THE BEST ARROZ CALDO RECIPE (Exact fixings beneath) Arroz caldo is otherwise called Rice soup, Congee or Rice Porridge is generally famous in Asian Countries. Arroz caldo, additionally spelled Aroskaldo, is a Filipino rice and chicken slop vigorously implanted with ginger and decorated with toasted garlic. Great recipe for Christmas turkey arroz caldo.

This recipe helps with the question of what to do with the leftover Christmas turkey. Chicharones Chips (rough Chop) This time, I made Arroz Caldo with leftover roast turkey. If you like to boil the turkey carcass the day after Thanksgiving then this is a good soup meal for you. You can cook Christmas turkey arroz caldo using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Christmas turkey arroz caldo

1. Prepare 1 of medium onion, chopped.
2. It's 3 of thumb-sized knobs ginger, cut into thin matchsticks.
3. You need 2 cloves of garlic, finely chopped.
4. Prepare 3 tbsp of fish sauce.
5. Prepare 1/2 cup of jasmine rice, rinsed once.
6. You need 6 cups of low sodium chicken stock.
7. You need 1 tbsp of whole black peppercorns.
8. You need 1 1/2 cups of roast turkey, chopped into bite-sized pieces.
9. You need 1/4 cup of chopped green onion.

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. Now for the hard part — waiting for the rice to cook. In the meantime, you can be boiling the eggs if you haven't already done so.

Christmas turkey arroz caldo instructions

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..
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..
3. Add the turkey and simmer uncovered for 2 minutes. Add extra salt and pepper to taste. Serve with a sprinkle of green onion..

For a runny (soupy) Arroz Caldo, just add water or additional broth as needed. Brown the garlic separately from all the other aromatics. Set aside and divide into two portions. Add back half of the portion just before the Arroz Caldo finishes cooking to make the soup garlicky delicious! Use the rest of the brown garlic as an optional topping.