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Arroz Caldo

Arroz Caldo is Vigan style rice congee or rice porridge. Prepared richer and thicker than the usual arroz caldo.

1 whole native chicken – dressed and cut into chunks (liver and gizzard included), 3 tablespoons butter, 1/4 cup fish sauce (patis), salt to taste, 4 cups sweet rice (diket), 2-3 liters water, 5 cloves garlic -minced, 2 medium sized red onion – minced, 3 fingers of ginger – minced, 2 stalks onion leaves or kutsay leaves if available – minced, 20 pieces boiled quail eggs

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