First lechon kawali, now Serious Eats tackles arroz caldo, one of my favorite Filipino dishes.
There were a lot of attractive elements to the dish. For starters, it was quick to put together: from store to plate, I had it done in under an hour. The flavor was appealing, even to my then uninitiated palate—with the addition of ginger, garlic, and fish sauce, it basically tastes like a really good chicken and rice soup with a distinct Filipino/Asian profile. It was also incredibly hearty, making it suitable as an entire meal or a starter or snack in smaller portions.