EASY LUGAW RECIPE (A STEP-BY-STEP GUIDE)
Lugaw always starts with a good broth. To start off with cooking lugaw, keep in mind that chicken bones make a very savory chicken broth that serves as the base for making this rice porridge dish.
Provided by Joost Nusselder
Categories Breakfast
Time 25m
Number Of Ingredients 14
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!
FILIPINO-STYLE CONGEE (LUGAW)
This one's for you. Filipinos' all-time favorite food.
Provided by mythloaf
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h16m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 80.2 g, Cholesterol 135.3 mg, Fat 14.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 2.7 g, Sodium 348 mg, Sugar 1 g
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