Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, christmas turkey arroz caldo. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Christmas turkey arroz caldo is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Christmas turkey arroz caldo is something which I’ve loved my entire life. They are nice and they look fantastic.
Arroz caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg. Arroz Caldo literally means warm rice.
To get started with this particular recipe, we have to first prepare a few components. You can have christmas turkey arroz caldo using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Christmas turkey arroz caldo:
- Prepare 1 medium onion, chopped
- Get 3 thumb-sized knobs ginger, cut into thin matchsticks
- Make ready 2 cloves garlic, finely chopped
- Get 3 tbsp fish sauce
- Prepare 1/2 cup jasmine rice, rinsed once
- Make ready 6 cups low sodium chicken stock
- Prepare 1 tbsp whole black peppercorns
- Make ready 1 1/2 cups roast turkey, chopped into bite-sized pieces
- Make ready 1/4 cup chopped green onion
This recipe helps with the question of what to do with the leftover Christmas turkey. 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. Some folks like to throw in leftover vegetables and pasta to make leftover turkey soup.
Steps to make Christmas turkey arroz caldo:
- 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.
- 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.
- Add the turkey and simmer uncovered for 2 minutes. Add extra salt and pepper to taste. Serve with a sprinkle of green onion.
I like to transform our leftover turkey into a rich Arroz Caldo or the Filipino rice porridge. Chicharones Chips (rough Chop) Arroz Caldo / Lugaw with Left Over Turkey (Filipino food) (Filipino recipe) (Thanksgiving Leftovers). This chicken arroz caldo version makes use of glutinous rice (or malagkit). It is the variety of rice that is frequently used to make rice cakes or kakanin such as biko and suman. The previous arroz caldo recipe that I shared is almost the same, except that it asks for regular white rice such as Jasmine.
So that’s going to wrap this up with this exceptional food christmas turkey arroz caldo recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
