The Philippines is a tropical country but during the monsoon season, Filipinos stay in and make soup. Lugaw is heavier than plain soup because of the sticky rice that we use, so I grew up eating it to drive a flu away because it’s very comforting. Americans will compare it to rice porridge and the Chinese refer to it as congee; the Japanese okayu. No matter what you call it, though, and whether you like it soupy or thick, this dish will make you feel better with some fish sauce or a little salt.
Ingredients:
2 cups of white rice
4 cups of chicken stock
chicken meat, cooked and shredded
1 egg, hard-boiled and halved
2 stalks of scallions, finely chopped
1 stalk of celery, finely chopped
1 small carrot, peeled and julienned
a handful of cilantro, finely chopped
2 cloves of garlic, minced, toasted
a drizzle of fish sauce
1 lime1. Cook rice in a big pot with 2 1/2 cups of stock and a little salt. When most of the liquid is gone and the rice is almost cooked, gently toss using a heat-resistant spatula and mix in the chicken meat, celery and carrot. Add a little more stock and simmer, covered, to cook the vegetables.
2. When the vegetables are cooked, add some more stock if you want it thick, a little extra if you want it soupy.
3. Scoop a serving of the cooked rice in a bowl. You can always add more stock if you want the rice to happily swim. Top with scallions, cilantro, garlic and the egg. Squeeze some lime juice and drizzle with fish sauce to taste.
Related post/s:
Good ol’ chicken stock
