Arroz Caldo With Collards and Soy-Cured Egg Yolks Recipe (2024)

Flat: Its the middle part of the chicken wing. For this recipe I suggest bone in thighs

What is a chicken flat?!

That works too! I've made cured egg yolks many times and it doesn't need to stay in the shell - you could just as easily put the yolks into a tupperware with soy sauce, cover it, and let it sit for a few hours (I let mine sit 4 hrs).

My partner is Filipino, and I’ve been eating and making arroz caldo for almost 30 years. It’s great comfort food. I use bone-in skin-on thighs instead of wings, water instead of broth, and eggs boiled just long enough to harden the whites and thicken the yolks instead of the soy-cured yolks. I usually remove the thighs after about an hour, remove bones and skin, shred the meat and return it to the pot after the rice begins to break apart. Broth is tastier if you have it, but water works fine.

The accompanying paragraph to this recipe says, "The soy sauce-cured yolks are probably best at the two-hour mark — they get firmer and saltier the longer they cure, so follow your taste." And to those afraid of a cured egg yolk - really?!? If the thought scares you that much, try boiling whole eggs to your liking, peeling, and then marinating in soy sauce for a few hours.

Do the egg yolks need to be cured in the shells? Sounds fussy. I’d be tempted to just separate eggs, put all the yolks together in small bowl and add the soy sauce.

https://www.thekitchn.com/the-small-but-mighty-chicken-wing-223119Wingettes/FlatsThe middle part of the wing is called the wingette, or flat. I like calling it flat because that’s exactly what the shape is. There are two thin bones that run parallel to each other down the length of the flat, and it has tender dark meat and is completely covered with skin.

I pulled out my wings when they were done, stripped them, put the meat back in the pot and the bones & skin in the freezer for a second round in the stockpot. If you decide to leave out the wings, I'd recommend using a home-made rather than store bought broth. The skin & cartilage of the wings give the pot a nice stickiness that would be sad to lose.

Soy-cured yolks and collard greens are nice tweaks to the classic Pinoy arroz caldo. That said, collards aren't readily available so I used kale instead, and omitted the yolks. :) Thought the 10 cups chicken stock too much; in hindsight, I should've followed it. Otherwise, the arroz caldo came out good. Will do again with the yolks. A keeper.

You probably won’t taste it much but it will add color. The natural inclination to substitute woukd be for turmeric but the flavor would take it to a different geography, so use little. If you have it on hand I would just try it. It will add depth and that iron saffron bite for a recipe that relies on very little ingredients to create depth of flavor.

In the article, she said she uses wings.

Been making this recipe for a few years now, and it’s the closest I’ve ever gotten to recreating the flavor of my Filipino grandpa’s recipe. The chicken on chicken on chicken flavor is really enhanced by homemade broth, but store bought works fine for me in a pinch. I really wouldn’t try to substitute for saffron, it’s a major part of the dish’s intended flavor profile. The cured yolks are a revelation for me. I never tried it before this. Pretty easy to do!

Didn’t love the lemon addition at the end. Maybe cilantro for some brightness. I bet the ginger would have done that but didn’t have any left over for garnish.

A fave! After making this a few times, some tips: curing eggs in the shell made the shells stick to the carton, so much easier to cure in a glass and scoop out carefully with a spoon to serve; not sure how you’re supposed to fish out the ginger chunks, I peel and mince them and love the added bite; sesame seeds, sesame oil and cilantro to serve, these really bring it to the next level. And so important: if you are using full sodium broth from a box, don’t add salt until the end, to taste!

This was a hit Not only did the hubs go back for thirds he also asked for a repeat soon. :)

I followed the basic recipe but used shmaltz instead of neutral oil and added half the ginger to sauté with the garlic and onions. I also subbed half of the regular rice with glutinous rice. I like the consistency, not too thick. Very savory and flavorful!!

I loved this. It is indeed comfort food!I came across this recipe at the same time as the Epicurious version. I followed this version except I used the plain rice/glutinous rice blend that they suggested (1 cup glutinous and 1/2 cup plain). This made the dish thicker. I used 1 bunch of the brightly coloured swiss chard and 1 bunch of kale since we don't seem to get collard greens here. (Ontario). Being short on time I used the instant pot. For the 1 1/2 hour simmer - 30 mins on high pressure.

So if there is supposed to be fried garlic for the top is that in addition to the 8 cloves that are minced or are some of those cloves supposed to be reserved for slicing/frying?

whats a calamansi?

My partner is Filipino, and I’ve been eating and making arroz caldo for almost 30 years. It’s great comfort food. I use bone-in skin-on thighs instead of wings, water instead of broth, and eggs boiled just long enough to harden the whites and thicken the yolks instead of the soy-cured yolks. I usually remove the thighs after about an hour, remove bones and skin, shred the meat and return it to the pot after the rice begins to break apart. Broth is tastier if you have it, but water works fine.

I am not a fan of saffron, any possible substitute?Use less? Or just try it?

Soy-cured yolks and collard greens are nice tweaks to the classic Pinoy arroz caldo. That said, collards aren't readily available so I used kale instead, and omitted the yolks. :) Thought the 10 cups chicken stock too much; in hindsight, I should've followed it. Otherwise, the arroz caldo came out good. Will do again with the yolks. A keeper.

How long does one leave the eggs to be cured?

I just made this and it was HEAVENLY. I didn't have any bone-in meat, so used a half pound of ground turkey and added a pinch of gelatin to get the stickiness in it and I have no complaints. I made a half recipe and used an entire bundle of collards.

This was tasty, and not too involved for a Saturday night. That said, I was surprised by how much it tasted just like the congee I make regularly. Despite the collard greens, saffron, chicken wings, and cured egg yolks, it felt a bit same-old. Good same-old though!

Anyone tried doing this without chicken or with shredded chicken from boiled bone-in chicken? I would like to take to pot luck but don’t want anyone milling around to have to deal with bones on crowded plates... can’t wait to try either way!