Lugaw: Filipino Chicken Rice Porridge

1. 1

   In a large pot, bring the water and rice to a boil. Cook, stirring constantly, until the rice is soft, about 25 minutes.

2. 2

   In a saucepan over medium heat, heat the vegetable oil. Cook and stir the garlic in the hot oil until golden brown, about 5 minutes. Transfer half of the garlic to a small bowl.

3. 3

   Stir the ginger into the garlic left in the saucepan; cook and stir until fragrant, about 1 minute. Add the onion; cook and stir until softened, about 5 minutes. Add the chicken; season with fish sauce and pepper. Cook and stir until the chicken is no longer pink in the center, about 5 minutes.

4. 4

   Stir the chicken mixture into the rice. Dust annatto powder over the rice using a strainer; stir until dissolved. Add the hard-boiled eggs. Simmer on low, stirring constantly, until the rice reaches a porridge-like consistency, about 5 minutes. Remove from the heat and stir in the spring onions.

5. 5

   Garnish bowls of congee with the reserved fried garlic.

• Calories 684.82 kcal High
• Protein 38.0 g Good Source
• Carbs 100.43 g Moderate
• Total Fat 14.04 g Moderate
• Saturated Fat 2.32 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 164.14 mg High
• Sodium 496.02 mg High
• Fiber 6.56 g Good Source
• Sugar 12.65 g High
• Added Sugar 12.42 g High
• Calcium 162.11 mg Moderate
• Iron 4.06 mg Good Source
• Potassium 40.27 mg Low Source
• Vitamin A 9.57 mcg_rae Low Source
• Vitamin C 16.07 mg Moderate
• Vitamin D 0.23 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Garlic 🧄
• Onions 🧅