Chicken Feet Arroz Caldo
Chicken Feet Arroz Caldo. What is the difference of Lugaw, Arroz Caldo and Goto? This is my own opinion you may have another description but this is how I find the difference of the three rice soup dishes. Let’s go back a couple of decades ago where food fusions were not as prevalent as today. And cooking was simpler during those times to understand what are the difference of the three.
Lugaw is traditionally boiled plain rice, most of the time it is unseasoned but at the minimum seasoned with salt. The truth is it was serve whenever someone got sick, and with usually boiled egg. The rice is soupy but not runny.
Arroz Caldo as the name suggests in Spanish, it is translated as rice soup, However the Pinoy Arroz Caldo it is a chicken ginger rice soup. Arroz Caldo to most Pinoy, there must be a chicken on the rice soup. The rice soup is made up of a mixture of plain rice and glutinous rice. I am from Vigan we have Arroz Caldo version made up with pure glutinous rice. Sautéed ginger, garlic and onions for the aromatics, and flavored with salt or fish sauce. For that optional yellow hue, Kasubha florets or just few dashes of turmeric powder. The rice is ether soupy or mushy like the risotto.
Goto literally refer to boiled beef tripe. Boiled beef tripe is added to the plain boiled rice, some versions glutinous rice is mixed with plain rice for a nuttier and sticky mixture or rice soup. Similar to Arroz Caldo, sautéed ginger, garlic and onions for the aromatics, and flavored with salt or fish sauce. For that optional yellow hue, Kasubha florets or just few dashes of turmeric powder. The rice is mostly soupy.
Now Lugaw, Arroz Caldo and Goto come in many version of infusing the rice soup dish together, substituting the meat ingredients, using other ingredients or simply naming the rice soup dice with what is appropriate to the cook definitions.
For today we are making Chicken Feet Arroz Caldo, yes instead of using chicken meat I opted to use chicken feet. The rice mixture is 1 part plain rice and 1 part glutinous rice. I also wanted it more like a risotto, but that is an option, you can always make it as soupy as you like.
Here is the recipe of my Chicken Feet Arroz Caldo.
1/2 kilo chicken feet, skinned trimmed
2 1/2 cup regular plain rice
2 1/2 cup glutinous rice
2 thumb size ginger, skinned, cut into thin strips
2 medium size onions, peeled, chopped
1 head garlic, crushed, peeled, chopped
1 small pocket kasubha
1 tbsp. ground black pepper
1/2 cup fish sauce
2 cubes, chicken broth cubes
For Boiling the Chicken Feet
1 thumb size ginger, crushed
1/2 head garlic, grashed, peeled
1/2 tbsp. pepercorns
2 tbsp. vinegar
2 tbsp. vinegar
1/2 head garlic chopped, crispy fried, reserve oil
1 small bundle spring onion, trimmed, chopped
Wash the chicken feet thoroughly and place in a deep pan, add in all the boiling ingredients and fill with water. Bring to a boil and simmer for 30 to 45 minutes. Remove from pan and discard the liquid, and replace with cold water, let it soak for about 30 minutes then drain keep aside.
Wash glutinous rice and regular rice, keep aside. In large sauce pan sauté garlic, ginger and onion add in the chicken feet and the fish sauce, stir cook for 2 to 3 minutes. Add in the rice and stir cook for another 2 to 3 minutes, until all the juices is absorbed by the rice. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in the chicken broth cubes, kasubha, and season with salt and pepper to taste, cook for another 3 to 5 minutes. Serve with chopped spring onion and fried garlic. Drizzle with some oil from frying the garlic and with kalamansi.
See other Lugaw and Arroz Caldo recipes;
Chicken Guya Lugaw
Chicken Arroz Caldo with Salted Egg
Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay
Lugaw, Beef Cheeks and Tripe Combination
Beef Cheeks Lugaw
Chicken Arroz Caldo with Bacon
Goto, Beef Tripe Lugaw
Special Lugaw, Special Pinoy Congee