How to make arroz caldo? Try this recipe from Sunda New Asian's Chef Michael Morales

07.12.2024 04:00

Chicago Sun-Times

Chef Michael Morales is culinary director at Sunda New Asian, 333 N. Green; sundanewasian.com

Morales began his career at Chicago-based restaurant/nightclub development group Rockit Ranch Productions in 2009. As culinary director of Sunda New Asian's locations in River North, Fulton Market, Nashville and Tampa, he creates unique modern pan-Asian dishes.

Morales is also on the board of Culinary Care, an organization that provides "complimentary meal support to in-need cancer patients." In 2021 he was among the contestants on Food Network’s “Chopped.”

Chef Michael Morales, director of Sunda New Asian, is photographed at the restaurant’s expansive bar.

Tyler Pasciak LaRiviere/Sun-Times

Chef Morales shares one of his favorite holiday recipes:

"My father never cooked, but he loved eating. I was fortunate to share many meals with him, which I will cherish forever. During the holidays he would make the only dish he knew how to make. Growing up and being exposed to so many flavors and cuisine. I was not very impressed with arroz caldo. But since his passing it was a memory that still sticks to my mind. It was the passion and joy that it brought to his face, as he was serving this at the dinner table. I make this dish every holiday to honor his memory. It's my way of sharing a little bit of him to family and friends.

"Arroz Caldo literal meaning is 'broth rice.' It was introduced during the Spanish occupation of the Philippines: a humble dish of glutinous rice that has been stewed with chicken broth and seasoned with calamansi and fish sauce. The best part of this dish is that it can be topped with numerous ingredients. It is a blank canvas for whatever you have a taste for. I usually go the traditional route of chicken, ginger, crispy garlic, calamansi and fish sauce."

Arroz Caldo

(Courtesy Chef Michael Morales of Sunda New Asian)

Yield: 8 cups (4 servings)

Arroz Caldo (right) prepared by Sunda New Asian’s Chef Michael Morales, along with some of the recipe ingredients for making it at home, is presented at the restaurant.

Tyler Pasciak LaRiviere/Sun-Times

INGREDIENTS:

4 cups sweet rice
1 cup water
1 whole chicken
1 gallon water
1 yellow onion, chopped
1 cup celery, chopped
1 small garlic clove, minced
2 tablespoons kosher salt
½ teaspoon ground black pepper
2 small chunks of ginger, sliced
1 teaspoon ginger, chopped
2 baby bok choy, chopped
1 tablespoon scallions, sliced
1 tablespoon fried garlic
2 tablespoons fish sauce
4 soft-boiled eggs
1 lemon, quartered
6 oz pork rinds, crushed

Chef Michael Morales puts the finishing touches on his Arroz Caldo at Sunda New Asian restaurant.

Tyler Pasciak LaRiviere/Sun-Times

DIRECTIONS:

In a large pot, combine the whole chicken, ½ of the sliced ginger, garlic, onion, kosher salt, and 1 gallon of water. Bring to a boil and cook for about 30 minutes, until the chicken is tender. Skim off any impurities from the surface.
Remove the chicken from the pot and let it rest. Shred the chicken and set it aside. Strain the broth and set aside 4 cups for cooking the rice.
In a separate pot, combine the rice, reserved chicken broth, water, and chopped ginger. Stir to break up the rice, then cook over low heat, stirring occasionally, until the rice is soft and reaches a porridge-like consistency.
Season the rice with salt and black pepper, adding more broth if needed. Stir in the chopped baby bok choy and divide the rice mixture into four bowls.
Garnish each bowl with shredded chicken, a soft-boiled egg, crushed pork rinds, fried garlic, scallions, and fish sauce. Serve with a lemon wedge on the side.