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Filipino-Style Congee (Lugaw)
Filipino-Style Congee (Lugaw)
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Prep Time:
25 minutes
Cook Time:
51 minutes
Total Time:
76 minutes
Savory Filipino lugaw: comforting chicken and ginger rice porridge.
Ingredients:
  • 5 cups water
  • 2 cups uncooked white rice
  • 3 tablespoons vegetable oil
  • 1 whole head garlic, minced
  • 1 tablespoon sliced ginger
  • 2 tablespoons sliced onion
  • 2 skinless, boneless chicken breasts, cut into cubes
  • 1 tablespoon fish sauce, or to taste
  • ground black pepper to taste
  • 1 teaspoon annatto powder
  • 2 hard-boiled eggs, peeled, or to taste
  • 2 tablespoons chopped spring onions, or to taste
Instructions:
  • In a large pot, simmer water and rice until tender, stirring constantly, for about 25 minutes.
  • In a saucepan over medium heat, infuse the vegetable oil with the aromatic garlic until it turns a golden brown, about 5 minutes. Reserve half of the garlic in a small bowl for later use.
  • Enhance the aromatic flavors by stirring the ginger into the garlic in the saucepan for about 1 minute until fragrant. Follow by adding the onion and cook until softened, around 5 minutes. Then, introduce the chicken, season with fish sauce and pepper, and continue cooking until the chicken is cooked through and no longer pink in the center, for about 5 minutes.
  • Combine the flavorful chicken mixture with the rice and gently mix. Sprinkle annatto powder over the rice through a strainer, stirring until it dissolves beautifully. Add the sliced hard-boiled eggs. Cook on low heat, stirring continuously until the rice becomes creamy, approximately 5 minutes. Take off the heat and fold in the fresh spring onions.
  • Sprinkle bowls of congee with crispy fried garlic on top for an extra burst of flavor.

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