Filipino-Style Congee (Lugaw) recipe

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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

Nutrition Info

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
servingSize: -
sodium: 348 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish bowls of congee with reserved fried garlic.

Recipe Yield

4 servings

Recipe Note

This one's for you. Filipinos' all-time favorite food.

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