Name: Filipino-Style Congee (Lugaw)
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Water - 5 cups; Uncooked white rice - 2 cups; Vegetable oil - 3 tablespoons; Garlic, minced - 1 whole head; Sliced ginger - 1 tablespoon; Sliced onion - 2 tablespoons; Skinless, boneless chicken breasts, cut into cubes - 2; Fish sauce, or to taste - 1 tablespoon; Ground black pepper to taste - 1 tablespoon; Annatto powder - 1 teaspoon; Hard-boiled eggs, peeled, or to taste - 2; Chopped spring onions, or to taste - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Filipino-Style Congee (Lugaw)

1. Water - 5 cups

2. Uncooked white rice - 2 cups

3. Vegetable oil - 3 tablespoons

4. Garlic, minced - 1 whole head

5. Sliced ginger - 1 tablespoon

6. Sliced onion - 2 tablespoons

7. Skinless, boneless chicken breasts, cut into cubes - 2

8. Fish sauce, or to taste - 1 tablespoon

9. Ground black pepper to taste - 1 tablespoon

10. Annatto powder - 1 teaspoon

11. Hard-boiled eggs, peeled, or to taste - 2

12. Chopped spring onions, or to taste - 2 tablespoons

How to cook deliciously - Filipino-Style Congee (Lugaw)

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

Garnish bowls of congee with reserved fried garlic.