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Oatscaldo (Oatmeal Arroz Caldo)

Warm up your day with a hot bowl of Oatscaldo

  • 10 mins
  • 30 mins


  • 3 cups of Golden Oats rolled oats
  • 1 whole chicken, quartered (your choice if you want to take the skin off)
  • 1 head of garlic, crushed
  • 2 red onions, finely diced
  • 2 thumb sized pieces of ginger, julienned
  • chopped green onions for garnish
  • 1/4 teaspoon of turmeric (for color)
  • 1 teaspoon of kasubha (petals of saffron)
  • 2 teaspoons chicken powder
  • salt
  • white pepper
  • sesame oil
  • 2 liters of water


  1. Sauté ginger and onion, add garlic after onions are sweated
  2. Add chicken to sautéed ginger, onion, and garlic, stir till all chicken parts get coated in the sauté and chicken begins to cook
  3. Pour water on the chicken, add salt, bring it to a boil and then simmer until chicken meat falls off the bone
  4. Take out the chicken parts, strip the meat from the bone, and roughly chop the meat or pull the meat apart (your choice).
  5. You can choose to strain the broth to eliminate all the ginger strips, onion, and garlic bits.
  6. Bring the broth back to a simmer, add chicken bits, rolled oats, add kasubha, and add turmeric
  7. Once the oats have cooked and the mix attains a slurry consistency, you can add salt and pepper to taste.
  8. Sprinkle with chopped green onions and put a few drops of sesame oil. You can add either a poached egg or a hardboiled egg.


Source: http://eatsmanila.blogspot.com/

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