Newsletter February 2011- Recipes from the Melting Pot: Arroz Caldo, A Filipino Dish ala Cristeta Comerford
February 16th, 2011 by Eric J. Ramos
IN THIS ISSUE:
Failure to Pass the DREAM Act Resulting in a Nightmare for Many
Will the USCIS Raise Filing Fees Again?
Delay in the Processing of Immediate Relative Petitions, Form I-130, at Texas Service Center
States are Lining Up to Enact Arizona-Style Immigration Laws
The Faces of US Immigrants: Cristeta Comerford
Recipes from the Melting Pot: Arroz Caldo, A Filipino Dish ala Cristeta Comerford
2 1/8 cups canola oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
12 medium cloves garlic, 6 of them finely minced
1 tablespoon finely minced ginger root
1 small onion, thinly sliced
1 cup uncooked jasmine rice or medium-grain rice
4 cups low-sodium chicken broth
1 tablespoon fish sauce, or to taste
Freshly ground black pepper
1 cup whole or low-fat milk
3 tablespoons finely sliced scallions, white and light green parts
6 small calamansi or key limes, juiced
Scallion oil, for garnish (optional)
In a large saucepan over medium-high to high heat, heat 1 to 2 tablespoons of the oil until it shimmers. Add the chicken and cook, stirring, for about 7 minutes or until the chicken is lightly browned. Reduce the heat to medium and add the 6 cloves of minced garlic, the ginger and the onion. Cook, stirring, for about 5 to 8 minutes, until the mixture is fragrant and the onion becomes translucent. Add the rice and stir until well coated, then add the chicken broth and mix well. Cook, covered, for about 15 minutes or until the rice is tender. Add the fish sauce; season with salt and pepper to taste. Reduce heat to low.
Cut the remaining cloves of garlic into paper-thin slices and place in a small bowl. Add the milk and soak for 10 minutes, then transfer to a small saucepan and cook over medium heat for 3 minutes. Drain, discarding the milk, and pat the garlic dry with paper towels.
Line a plate with paper towels. Heat the remaining 2 cups of oil in a medium pot to 350 degrees. Carefully add the garlic slices and cook for 1 minute, until crisp. Transfer to the paper towel-lined plate and dust with cayenne pepper and sea salt to taste.
To serve, ladle portions of the soup into individual bowls and garnish with the crisped garlic, scallions and calamansi or lime juice. Drizzle with scallion oil, if desired.
Adapted from White House executive chef Cristeta Comerford
As people immigrate to the United States, they bring their culture with them and integrate it in wonderful ways within the Melting Pot that is the United States. This includes music and food. If you have any recipes that you would like to share with our readers, please send them to email@example.com and Thank You!