Our Cozy Turkey Arroz Caldo Bowl Recipe
When our neighbourhoods turn into winter wonderlands and cozying up by the fire becomes more and more appealing, there’s nothing quite as satisfying as a big bowl of something warm and comforting. Chef Maximus’ Turkey Arroz Caldo recipe feels exactly like a hug in a bowl.
- 2 cups jasmine rice
- 2 cups of protein—we recommend shredded turkey
- 2 tbsp chopped ginger
- Your choice of cooked vegetables
- 1 lime
- Toasted garlic to taste
- 4 tbsp green onion
- 2 soy eggs
- 2 tbsp ginger sauce
Soy Egg Ingredients
- 4 eggs
- ¼ cup soy sauce
- 2 tbsp sugar
- 1 cup of water
- 2 cups canola oil
- ½ cup of ginger
- 1 cup of green onions
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup of canola oil (or enough to submerge the garlic)
- 1 cup of garlic
Step 1—Soy Egg
- Boil enough water to cover your eggs.
- Once the water is boiling, gently place the eggs in and set a timer for 7 minutes.
- Once the eggs are cooked, run them under cold water.
- Peel right away.
- While the eggs are cooling; mix ¼ cup soy sauce with 2 tbsp of sugar and 1 cup of water in a bowl.
- Stir until the sugar is dissolved.
- Add boiled eggs to the mixture and allow to marinate for at least 2 hours. The eggs can stay in the marinade, in the refrigerator, for up to a week.
Step 2—Ginger Sauce
- Carefully heat up 2 cups of canola oil in a small pot until smoking.
- Finely chop ½ cup of ginger and 1 cup of green onions.
- You can use a food processor if you’d like!
- Add a tbsp of salt and 1 tsp of black pepper to the ginger and green onions in a heat-resistant bowl (like a metal bowl or a bigger pot).
- Once the oil is smoking and hot, slowly pour it over the other ingredients and carefully mix.
- Set aside to cool.
Step 3—Toasted garlic
- Heat up 1 cup of canola oil (or just enough so that the garlic is submerged) in a nonstick pan or pot.
- Roughly chop 1 cup of garlic or slice it thinly to create crispy garlic chips
- Once the oil is hot, test the temperature with a few pieces of garlic. If it browns and burns right away, it means your oil is too hot. Allow it to cool for 5 minutes and start again.
- Carefully place all your garlic in the oil and stir it right away so that all the garlic is in contact with the oil and browns evenly.
- As soon as the garlic is brown, drain and save the oil using a strained and set the garlic aside on a paper towel.
Step 4—Arroz Caldo
- Use ¼ cup of the reserved garlic oil and heat it up in a pot on medium heat.
- Add 2 tbsp of chopped ginger. Sauté until tender and aromatic.
- Add shredded turkey or chopped-up pieces of cooked chicken. This is a perfect time to use up leftovers. You can make this recipe vegan by opting for a different protein.
- Pour 2 cups of white jasmine rice into your pot and allow it to get a little toasted—until the kernels turn opaque.
- Add 4 cups of stock (your choice) or plain water and bring to a boil.
- Once it is boiling, turn the heat down to a simmer.
- Allow to simmer for 30 minutes or until the rice reaches a loose porridge consistency.
- Add any vegetables you’d like. Blanched, roasted or steamed. We recommend spinach, broccoli or broccolini, asparagus, roasted squash and carrots.
- Cut green onions.
- Quarter your lime.
- Start with the porridge.
- Add a soy egg sliced in half.
- Add your vegetables.
- Top with green onions, toasted garlic, ginger sauce and a lime wedge.
- Dig in!