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 caloriescarbohydrate: 80.2 gcholesterol: 135.3 mgfat: 14.8 gfiber: 1.8 gprotein: 22 gsaturatedFat: 2.7 gservingSize: -sodium: 348 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Filipino-Style Congee (Lugaw)
Directions
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Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
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.
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.
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.
Garnish bowls of congee with reserved fried garlic.