Arroz caldo de jeneva
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Arroz caldo de jeneva

EJ Andres Galope

Ingredients

  1. 2 cups sticky rice
  2. 2 Tbsp ginger
  3. 1/2 red onion
  4. 1/4 kg chicken
  5. 1/4 kg ox tripe
  6. 1/4 kg pork lung
  7. 1 gallon water
  8. to taste salt & peper
  9. 3 Tbsp fish sauce
  10. Hard boiled eggs, to garnish

Method

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    Saute oninon and ginger and chicken 5 minutes then add the oxtripe and lung. Stir in 5 munutes then add the rice and sautee for 3 minutes.

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    Add water and boil until the rice is cooked and sticky.

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    Finish of salt and pepper and 3 tablespoon of fish sauce. Garnish with boiled egg

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