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. I grew up eating it with leftover chicken meat to drive the flu away. 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.
This version is the easy way using leftover white rice and store-bought chicken stock. To add some flavor, my friend Anna introduced me to Chinese pickled cabbage and stinky tofu. I spoon a teaspoon to each serving and skip the salt and pepper.
2 cups of white rice, cooked
4 cups of chicken stock
1 preserved duck egg, sliced
2 stalks of scallions, roughly chopped
a handful of cilantro, finely chopped
2 cloves of garlic, minced, toasted
a drizzle of fish sauce
juice from 1 lime
1. In a saucepan, combine stock and rice and let simmer until hot. Toss in the scallions and the cilantro and mix. Season with fish sauce and lime juice.
2. Ladle in bowls and sprinkle with toasted garlic and top with sliced duck eggs before serving