Easy lugaw recipe (A step-by-step guide)
Lugaw always starts with a good broth. To start off with cooking lugaw, keep in mind that chicken bones make a very savory chicken broth that serves as the base for making this rice porridge dish.
Cost $7-10
Ingredients
For rice and chicken dish
- 1.5 pounds chicken thighs and drumsticks (bone-in and skin-on)
- 1 yellow onion
- 1 large piece ginger (at least 4-5 inches)
- 5 cloves garlic
- 3 scallions
- 1 tbsp salt
- 1/2 tsp ground black pepper
- 1 tbsp canola oil
- 1 cup long-grain jasmine rice (uncooked)
- 8 cups chicken broth
For the topping
- 10 cloves garlic
- 1/3 cup chopped fresh chives
- 1/3 cup canola oil
- 1/3 cup fish sauce
Instructions
- Chop the yellow onion and 5 garlic cloves.
- Peel the ginger and slice half of it into small slices. Then grate the remaining piece.
- Slice the scallions into thin slices and separate the white parts from the green. Place the chopped scallions and the ginger into the fridge so they can cool.
- Grab your skin-on, bone-in chicken and pat it dry using a paper towel.
- Season it using salt and black pepper, covering all parts.
- Grab a large skillet and heat 1 tbsp of canola oil on medium to high heat until the oil starts to shimmer. Next, add the chicken with the skin down and sear it for about 5-7 minutes until it turns golden. Set aside.
- Now add the onion, garlic, sliced pieces of ginger, and the white part of the scallion. Cook and stir on medium heat for approximately 5 minutes until onions turn translucent.
- Add 1 cup of jasmine rice and mix well until the grains are coated in the oily mixture.
- Mix in the chicken and juices from the chicken. Add the 8 cups of broth and let it all come to a boil.
- Let the chicken and rice simmer for about 90 minutes on low heat. You have to stir it every once in a while to prevent the rice from sticking to the bottom of the pan.
- If the rice absorbs too much water and the porridge seems too thick, add half a cup of water.
- Once ready, plate the food in a serving bowl. Shred the chicken from the bone or let people do it themselves.
- In a separate pan, heat 1/3 cup of canola oil.
- Chop about 10 garlic cloves and add them to the pan. Cook for 5 minutes until the garlic is browned.
- Once ready, strain the garlic and add the crispy garlic on top of your lugaw.
- Garnish with fresh, finely chopped chives and drizzle the fish sauce. Mix together and serve!
