Star Arroz Caldo



1/4 cup Star Margarine
1/4 garlic, crushed
1 tbsp. ginger, thinly sliced
1 tbsp. kasubha
1 (500 gms.) Magnolia Chicken breast or thigh fillet, cut into serving portions
1 tbsp. rock salt
1 tsp. ground pepper
1/2 cup glutinous rice (malagkit)
1/2 cup C-4 dinorado rice
8 cups water

For garnish:

1/4 cup spring onions, chopped
half of fried garlic
2 dozens cooked quail eggs


calamansi juice




Step 1

Prepare the rice: Put both malagkit and C-4 dinorado in a big bowl then soak in enough water to cover for at least 3 hours; drain.

Step 2

Prepare the quail eggs: Cook quail eggs in boiling water for 7 minutes; lower fire and continue to cook in simmering water uncovered. cool then peel; set aside. In a rice cooker pan set over a stove, put the Star Margarine and saute the garlic. Set aside half of the garlic for topping. Add the chicken, ginger, kasubha, salt and pepper; cook until chicken changes color. Add malagkit and C-4 dinorado previously soaked in water and drained. Stir to coat with Star Margarine. Add water and let boil. Transfer pan to rice cooker and cook for 35 minutes.

Step 3

To serve: Portion onto 6 to 8 soup bowls. Top with garlic, spring onions, 3 to 4 pieces quail eggs per bowl. Serve with patis/calamansi on the side.

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