Lugaw recipe

Nothing comforts like a bowl of lugaw (rice porridge or congee): it's hearty and easy-to-make and makes for a great meal when you're sick. Made primarily of rice, water, and salt, this version has chicken in it, making it a heftier meal. Novice cooks will have an easy time putting this one together. Don't forget to save this recipe for a rainy day, too! Top with hardboiled eggs, crisp garlic bits, and spring onions. 

Prep Time

5 mins 

Cooking Time

1 hr 

Ready in

1 hr 5 mins 

Yield

3-4

Cuisine

Filipino

Cooking method

Simmer

Lugaw with Egg Ingredients

2 tablespoons canola oil

2 tablespoons white onion, chopped

2 tablespoon garlic, chopped

2 tablespoons ginger, julienned

1 1/2 tablespoons fish sauce (patis)

1/2 cup long-grain rice

4 cups chicken stock

1/2 piece chicken bouillon cube

salt, to taste

2 egg, (hardboiled), sliced

spring onions, for garnish

garlic, (fried), for garnish

How to cook Lugaw with Egg

Heat oil in a pot over medium heat and sauté onions, garlic, and ginger. Add patis and bring to a boil. Add the rice grains and stir. Add the stock, mix then bring to a boil then reduce to a simmer. Simmer for 30-40 minutes while stirring constantly or cook until mixture thickens to you desired consistency

Add chicken bouillon cube, mix well and adjust seasoning as necessary. Top with sliced hard boiled eggs, fried garlic, and spring onions.

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