Arroz Caldo (Chicken Lugaw)

We were not in the mood for a regular rice meal for dinner last night. We were thinking of having either pancit or some kind of soup which is filling enough for us to serve as dinner. Arroz Caldo seemed a good idea. It is a complete meal in a bowl with rice and chicken and even with an egg if so desired!
Arroz Caldo or more popularly known in the Philippines as lugaw is the Pinoy version of Chinese congee. Most Pinoys will have childhood memories of Arroz Caldo as the usual fare being served to them when sick. But in our family that is not usually the case. To us Arroz Caldo is our favorite midnight snack! As I was growing up with my cousins in Batangas City, during summers we would usually hang out together in my cousins house and just chat until past midnight. We usually stay up so late because we were waiting for the street vendors who will be opening up shop just before midnight to serve those jeepney and tricycle drivers finishing up with their duties. It had already become a ritual for us, our serving of Arroz Caldo, balut and Mountain Dew! :)

When I arrived in Qatar in 2000, my parents were sharing a villa with a couple who also loves cooking just like me. They also make one of the best Arroz Caldo's I've ever tasted! I learned that they used to sell Arroz Caldo back in the Philippines. They sometimes cook it with chicken feet. And the best part is that it was from them that I learned how to give Arroz Caldo that yellowish color that makes it look so yummy! They were the ones who introduced me to Kasubha or what is called here as Saffron (although I've read somewhere that they are entirely different). But anyways I have long wanted to cook my Arroz Caldo with the kasubha/saffron but no such luck yet. I still haven't found it in the supermarket shelves till now. But I know it's just there somewhere, I just need to know where to look. 
Last night, I still intend to give it that yellow color so I thought of adding the turmeric powder. When I was just starting this blog, and trying out some Thai dishes, I was introduced to turmeric and I learned that it is also called yellow ginger. So having ginger as one of the main ingredients for Arroz Caldo, I thought it wouldn't hurt to also add turmeric, it being "yellow ginger" anyway :).
Ingredients:
1 chicken (breasts removed), cut to serving pieces
4 tbs cooking oil
1 bulb garlic, finely chopped
1 ginger (about 3in size), sliced thinly
2 cups rice
9-10 cups chicken broth (you can check out my broth recipe in my Chicken Mami post here)
5 tbs fish sauce
1 tbs salt
1/2 tsp pepper
1/2 tsp turmeric powder (Optional)
Hard Boiled Eggs (Optional)
spring onion, chopped for garnish
Method:
Rinse rice twice and drain. Set aside.
Heat cooking oil on a casserole over medium heat. When oil is smoking hot, add the chicken. Saute for about 5-8 minutes.
Add the garlic and ginger. Saute for about 3 minutes then add the onions. Cook for another 5 minutes and pour half of the fish sauce.
Add the rice. Saute for 5 minutes to fully coat rice with oil. Slowly pour in the first 3 cups of broth. Continue stirring to avoid the rice from sticking on the bottom and sides of the pot and forming lumps.
When the broth starts boiling, add another 3 cups of broth while stirring constantly. (Continued stirring is the key to a perfect Arroz Caldo as it avoids rise from becoming densed while being cooked).
Wait until the broth starts boiling then add the last batch of broth.
Adjust taste by gradually adding the rest of the fish sauce and pepper then stir in the powdered turmeric.
Wait until it boils and cook for another two minutes then turn off the heat.
Serve with hard boiled egg and garnish with roasted garlic and chopped spring onions. Enjoy!