Filipino Arroz Caldo | Warming Chicken and Ginger Rice Soup

Peel the garlic and slice thinly or cut into small cubes. Peel the ginger and cut into thin strips (julienne). Peel and finely chop the yellow onion. Wash the spring onions and slice into thin rings. Boil the eggs in boiling water for about 7 minutes until medium-soft to hard-boiled, rinse with cold water, peel, and cut in half.

Heat 2 tbsp of vegetable oil in a large pot. Add half of the chopped garlic and fry slowly over medium heat, stirring constantly, until golden brown and crispy. Immediately remove the garlic with a slotted spoon and drain on paper towels. Leave the wonderfully fragrant garlic oil in the pot.

Add the remaining vegetable oil (1 tbsp) to the same pot. Cut the boneless chicken thighs into bite-sized pieces and sear in the hot oil for 3–4 minutes on all sides until lightly browned.