Arroz Caldo with Kabocha Squash

thequirinokitchen.com

Irene Graves

2 cups cubed kabocha squash, from about half of a whole squash

2 Tablespoons vegetable oil

6 cloves garlic, peeled

1 whole white or yellow onion

1 knob; 1-inch piece fresh ginger, peeled, sliced in julienned strips

2 stalks scallion whites, sliced (reserve greens for garnish)

2 Tablespoons patis (fish sauce)

1 cup uncooked white rice

1 to 2 cups cooked chicken cubes, about ¼-inch sized

8 to 10 cups chicken stock; boiled from leftover roast chicken carcass;

½ teaspoon salt

¼ teaspoon ground black pepper

subheading: For garnish:

2 stalks scallion greens, sliced

2 whole hard-boiled eggs, sliced

4 pieces fresh calamansi, sliced; or serve the frozen concentrate, around 2 Tablespoons, for dipping; or substitute with 1 to 2 lemons, for garnish

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