Christmas turkey arroz caldo

Name: Christmas turkey arroz caldo
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium onion, chopped; 3 thumb-sized knobs ginger, cut into thin matchsticks; 2 cloves garlic, finely chopped; 3 tbsp fish sauce; 1/2 cup jasmine rice, rinsed once; 6 cups low sodium chicken stock; 1 tbsp whole black peppercorns; 1 1/2 cups roast turkey, chopped into bite-sized pieces; 1/4 cup chopped green onion

Robert Gonzal @robert

Vancouver BC

This gingery dish is the Filipino equivalent of chicken soup. Like the American version, it's said to help with whatever ails you. This recipe helps with the question of what to do with the leftover Christmas turkey.

Robert Gonzal @robert

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Ingredients

45 minutes

6 servings

1medium onion, chopped
3thumb-sized knobs ginger, cut into thin matchsticks
2 clovesgarlic, finely chopped
3 tbspfish sauce
1/2 cupjasmine rice, rinsed once
6 cupslow sodium chicken stock
1 tbspwhole black peppercorns
1 1/2 cupsroast turkey, chopped into bite-sized pieces
1/4 cupchopped green onion

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Steps

45 minutes

1

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.
2

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.
3

Add the turkey and simmer uncovered for 2 minutes. Add extra salt and pepper to taste. Serve with a sprinkle of green onion.