Chicken and Mushroom Arroz Caldo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rehydrate the mushrooms in water for an hour before cooking.

Step 2

Cut all the vegetables and aromatics, and set to the side.

Step 3

Season chicken wings with salt and white pepper. In a pot with some oil, sear the chicken wings. Once the wings are seared on both sides take it out of the pan.

Step 4

In the same pan, sauté the garlic until it is slightly toasted. Next add the onions and mushrooms. Once it has become fragrant, add the grated ginger. Sauté for a few seconds, then add the Shaoxing wine. Once the wine has reduced by half, add the chicken stock, rice, and chicken bouillon powder. Bring to a boil, then reduce heat to a simmer. Cook to 30-45 minutes until desired consistency is reached. Stir occasionally so the bottom doesn’t burn. The more stock used, the more soupy the dish will be. I used 4 cups in the video.

Step 5

Once the rice is cooked, season to taste with fish sauce. If you want to add saffron, you would do so at this point. Stir until everything is mixed. Garnish with crispy garlic oil, hard boiled eggs, and scallions. Serve warm with lime wedges on the side.