Lugaw (Filipino Rice Porridge)

🛒 Ingredients

• White Rice (uncooked) 40 g · 140 kcal
• Chicken Breast (boneless, skinless) 60 g · 96 kcal
• Garlic 10 g · 15 kcal
• Ginger 10 g · 8 kcal
• Onion 30 g · 12 kcal
• Fish Sauce 11 g · 4 kcal
• Cooking Oil 5 g · 45 kcal
• Green Onions (scallions) 2 g · 1 kcal

👨‍🍳 Instructions

1. In a large pot, heat the cooking oil over medium heat. Sauté half of the minced garlic until golden brown, then remove it and set aside for garnish.
2. Add the remaining garlic, sliced ginger, and chopped onions to the pot. Cook until the onions soften and become fragrant, about 3-5 minutes.
3. Add the chicken pieces to the pot and cook until lightly browned on all sides. Season lightly with a pinch of salt.
4. Stir in the uncooked rice until it is well coated with the aromatics and oil. Pour in water or chicken broth, then bring the mixture to a rolling boil.
5. Reduce heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally. Cook until the rice is fully cooked and has a thick, porridge-like consistency, adding more water if it becomes too thick.
6. Stir in the fish sauce and adjust seasoning with additional salt to taste. Ensure the flavors are balanced.
7. Ladle the hot lugaw into individual bowls. Garnish generously with the reserved fried garlic and chopped green onions, then serve immediately with calamansi or lemon wedges on the side.