 It's been pretty cold and stormy here in LA so let's make some arroz caldo for dinner. I first gathered up some ingredients from the garden like daikon, green onions, some celery. Celery from the garden is so potent. These gorgeous purple mustard greens and the ladies laid two eggs today. One of them looked a little funny. I think that's just the bloom and then a eureka lemon and then I couldn't resist bringing a few of these tulips inside. To make this quintessential Filipino comfort dish I started off by making my own chicken stock. Arroz caldo is so special. It's kind of like a chicken and rice soup but with lots of ginger. It's perfect for gloomy days or if you're feeling under the weather. While the stock cooked I got started on all the other ingredients that go into the soup like seven minute eggs, chopped onions, garlic, ginger. Did I mention ginger? Ginger is very important here. Green onions. For added veggies I'm adding braised mustard greens. I ladled out my stock, removed the chicken, sliced up some daikon radishes and lemon wedges. And for a special touch I fried up some garlic chips, chicken skins and then got to work on the soup. I sauteed up the onions, garlic and ginger before adding the rice and then added the broth and let that simmer for about half an hour and then topped everything off with everything that I had prepped. And this was just such a perfect comforting nourishing bowl after such gloomy day in LA. Let me know if you tried making this.