Arroz Caldo (Filipino Rice Porridge With Chicken And Ginger) - cooking recipe

Ingredients

2 tablespoons vegetable oil
5 garlic cloves, minced
1 bunch scallion, thinly sliced
1 tablespoon kosher salt
4 lbs chicken (3 - 4 pound whole chicken)
3 ounces ginger, peeled and thinly sliced (about 4 inch piece)
1 1/2 cups white rice
3 tablespoons fish sauce
chili oil, for garnish (storebought or homemade)

Preparation

Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.