Lugaw
A comforting savory rice porridge, flavored with ginger and chicken, and served as breakfast in the Philippines.
Servings 4 to 6
Ingredients
- 1 cup jasmine rice (or any long- or medium-grain white rice)
- 6 cups low-sodium chicken broth or homemade chicken stock
- 4 cups water, plus more if needed
- 1/2 teaspoon kosher salt
- 1 8-ounce boneless, skinless chicken breast, thinly sliced (see Kitchen Notes)
- 2 tablespoons minced ginger
- 2 tablespoons fish sauce (see Kitchen Notes)
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1 scallion, thinly sliced
- slices of lemon, halved
Instructions
- In a Dutch oven or large pot, combine rice with broth, 4 cups of water and salt. Bring to a boil, then cook, stirring constantly, for 10 minutes—this will release the rice’s starches, making it creamier. Reduce heat to a simmer and cook, uncovered, 20 minutes longer, stirring occasionally to keep it from sticking on the bottom.
- While the rice is cooking, heat olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until golden brown, stirring occasionally to cook on both sides, 2 minutes or so. Transfer garlic chips to a paper towel-lined plate to drain.
- Stir chicken, ginger and fish sauce into the cooking rice. Cook 5 minutes or so, until chicken is cooked through.
- Taste lugaw and adjust seasoning with salt, if needed. If it has gotten too thick, add a little water (but don’t overdo—you want creamy, not soupy). Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice, and serve.
Kitchen Notes
About the chicken. Chicken breasts are good for this. To slice thinly, first, use a sharp knife. You can also pop the chicken breast in the freezer for about half an hour to firm it up before slicing. Some recipes use bone-in chicken thighs, cooking them longer in the rice, and deboning and shredding the chicken with forks. As much as we like chicken thighs, the ease of the sliced chicken breast appeals to us.
Yes, you need fish sauce. It adds an umami to the lugaw that adding more salt can't provide. And it doesn't taste fishy. Red Boat brand is our favorite.