Arroz caldo is basically a chicken rice soup. This dish is one of my specialties if I may say. I have cooked this food a milion but failed to take a picture, not this time. I was at my contemporary class when I cooked this. I poach the egg instead of boiling. I also fried up the chicken skin and made it a crunchy topping. This is also served with fish sauce and lemon. So the taste is creamy, salty and a bit tart from the lemon.
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