Filipino Arroz Caldo | Asian Ginger Chicken Soup

Peel the garlic cloves and cut them into thin slices. Heat 2 tablespoons of sunflower oil in a deep pot and fry half of the garlic slices over medium heat until golden brown and crispy (approx. 2 minutes). Remove with a slotted spoon onto a paper towel and set aside for serving. Leave the aromatic oil in the pot.

Cut the chicken thigh fillets into small, bite-sized cubes. Finely chop the onion, peel the ginger, and cut it into thin matchsticks. Mince the remaining garlic.

Add the remaining 1 tablespoon of sunflower oil to the garlic oil left in the pot. Sauté the finely chopped onion and ginger matchsticks over medium heat for 3-4 minutes until translucent and fragrant. Add the minced garlic as well and sauté for another half a minute.