How to Arroz Caldo (Philippines)

Steps

1. 1.

   Goto (Philippines) (Philippines): Uses beef tripe instead of chicken, demonstrating the technique's adaptability to different proteins

2. 2.

   Jook (China) (China): Shows the Chinese influence on the technique, using similar principles with different aromatics

3. 3.

   Okayu (Japan) (Japan): Illustrates how the technique varies across cultures with simpler seasoning