Step 1

Remove the skin from the chicken and then mince up the skin.

Step 2

Add the chicken skin and oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.

Step 3

Add the minced garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.

Step 4

Add the onions and ginger to the pot and fry until the onions have started to become tender (but not browned).

Step 5

Add the rice to the pot and fry for about 30 seconds, to coat every grain with oil.

Step 6

Add the chicken stock, fish sauce, salt, and white pepper along with the chicken thighs.

Step 7

Bring the mixture to a boil and skim off any scum or fat that floats to the top.

Step 8

Turn down the heat to maintain a gentle simmer and cook the chicken until it's fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.

Step 9

When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.

Step 10

The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it is your desired consistency, the porridge is done. I usually let cook for another 20-30 minutes. This is a good time to prepare all your condiments.

Step 11

When the porridge has thickened to your liking, taste it, and add more salt if needed.

Step 12

Return the chicken to the pot and stir it in to reheat.

Step 13

Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, chicken cracklins, Calamansi, and additional fish sauce.