Oats Caldo (Chicken)

Just when I thought I could pat my back for being the first to create the first chicken rice porridge using oats instead of  glutinous rice, I was mistaken. Many ingenious cooks have already beat me into cooking this flavorful porridge using oats.. Haha…I could not own up to some bragging rights!  Anyway, this isn’t about my wounded ego—it’s about how delicious and healthful this porridge is.

We all know that oats are loaded with health benefits, yet most of us are just familiar with oatmeal with the usual milk and sugar.  I have to admit that even knowing   the high nutritional value of oats such as lowering bad cholesterol doesn’t stop me from getting bored with it.  The thought of having the usual the morning would sometimes make me  skip breakfast….well, used to but not anymore. Thanks to oats caldo!

Oats Caldo is a porridge made up of tiny bits of boiled chicken sautéed in ginger, onions, garlic, and yes, oats!  Instead of rice, and or glutinous rice, oats are mixed into the chicken and stock mixture.  You can use instant, quick cooking, or rolled oats. I wanted to make it a bit more healthful by using oat bran which is the outer part removed when processing oats. The “bran” or outer part of oats retains its high nutritional value similar to whole grain---fiber, B vitamins, protein, and iron among many others.  It may not be the most exciting food to eat plain, but with this clever idea of using it in your porridge, you may be seeing it more on your kitchen table.  I promise you that you and your family will enjoy this tasty and healthful meal. I bet that you are not going to make this only once but many, many times. Your heart and tummy will thank you for it! 

 

Oats Caldo

Yield: for 5 or 6 persons

Ingredients:

1 large chicken breast (boiled and cut into tiny bits)

2 inch ginger cut into thin strips (about 2 Tablespoons total)

1 medium onion, sliced

3 cloves garlic, minced

1 ½ cups oat bran

2-3 Tablespoons patis or fish sauce

5 – 6 cups stock (water from boiled chicken) or water

1 chicken bouillon cube

black pepper to taste

kasubha – optional

fried garlic bits as topping – optional

cooking oil

Directions:

1. In a large pan, over medium heat, pour about 2 Tablespoons cooking oil.

    Saute ginger, onion, and garlic.

2. When garlic turns light brown, add  cooked chicken bits and mix for several seconds.

3. Add  5 cups of  stock, kasubha, fish sauce, and chicken cube. Bring to a boil.

4. Mix in oat bran and cook for 3 to 5 minutes.  Mixture thickens as it cools. Just add 

    more stock or water, and of course some more patis as you go along.

5. Serve with fried garlic and green onion as toppings. Yummy and healthful! :)