Lugaw Recipes

LUGAW

Steps:

• In a large pot, combine rice with 10 cups cold water, concentrated chicken base or bouillon and salt. Bring to a boil, then cook, stirring constantly, for 10 minutes. Lower heat to a simmer and cook 20 minutes more.
• Stir in chicken and ginger, increase heat to medium and cook 5 minutes, or until chicken is cooked through.
• Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until light golden brown, 1 to 2 minutes. Remove garlic chips to a paper towel to drain.
• Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice.

FILIPINO-STYLE CONGEE (LUGAW)

Steps:

• Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
• Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
• Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
• Garnish bowls of congee with reserved fried garlic.

EASY LUGAW RECIPE (A STEP-BY-STEP GUIDE)

Steps:

• Chop the yellow onion and 5 garlic cloves.
• Peel the ginger and slice half of it into small slices. Then grate the remaining piece.
• Slice the scallions into thin slices and separate the white parts from the green. Place the chopped scallions and the ginger into the fridge so they can cool.
• Grab your skin-on, bone-in chicken and pat it dry using a paper towel.
• Season it using salt and black pepper, covering all parts.
• Grab a large skillet and heat 1 tbsp of canola oil on medium to high heat until the oil starts to shimmer. Next, add the chicken with the skin down and sear it for about 5-7 minutes until it turns golden. Set aside.
• Now add the onion, garlic, sliced pieces of ginger, and the white part of the scallion. Cook and stir on medium heat for approximately 5 minutes until onions turn translucent.
• Add 1 cup of jasmine rice and mix well until the grains are coated in the oily mixture.
• Mix in the chicken and juices from the chicken. Add the 8 cups of broth and let it all come to a boil.
• Let the chicken and rice simmer for about 90 minutes on low heat. You have to stir it every once in a while to prevent the rice from sticking to the bottom of the pan.
• If the rice absorbs too much water and the porridge seems too thick, add half a cup of water.
• Once ready, plate the food in a serving bowl. Shred the chicken from the bone or let people do it themselves.
• In a separate pan, heat 1/3 cup of canola oil.
• Chop about 10 garlic cloves and add them to the pan. Cook for 5 minutes until the garlic is browned.
• Once ready, strain the garlic and add the crispy garlic on top of your lugaw.
• Garnish with fresh, finely chopped chives and drizzle the fish sauce. Mix together and serve!

ARROZ CALDO

Steps:

• Trim chicken of unwanted fat, rinse and drain well.
• In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
• Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
• Add water and bring to a boil, skimming scum that floats on top.
• Add bouillon cubes and stir to dissolve.
• Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
• Season with salt and pepper to taste.
• Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.