Best 2 Filipino Style Congee Lugaw Recipes

Filipino style congee lugaw is a comforting and savory dish that is perfect for breakfast, lunch, or dinner. It is made with rice, water, and ginger, and can be customized with a variety of toppings and ingredients. This hearty and flavorful dish is a popular choice for those looking for a quick and easy meal that is both delicious and filling.

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FILIPINO-STYLE CONGEE (LUGAW)

Filipino-Style Congee (Lugaw) image

This one's for you. Filipinos' all-time favorite food.

Provided by mythloaf

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h16m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 80.2 g, Cholesterol 135.3 mg, Fat 14.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 2.7 g, Sodium 348 mg, Sugar 1 g

LUGAW

Lugaw image

As any Filipino mother will tell you, the magic of lugaw comes in its restorative properties. This recipe, adapted from the version served at Uncle Mike's Place, a diner in Chicago, is not supposed to be a wallop of flavors. Approach it as a savory oatmeal, with notes of ginger and chicken peeking through the warm, soothing creaminess. The key is constant stirring during the first 10 minutes of cooking, which aids in breaking down the starches in the rice and makes for a thicker, more luscious dish.

Provided by Kevin Pang

Categories soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup medium-grain white rice
1 1/2 tablespoons concentrated chicken base or 4 bouillon cubes
1/2 teaspoon kosher salt
1 eight-ounce boneless, skinless chicken breast, very thinly sliced
1 tablespoon minced ginger
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 scallion, finely chopped
2 to 3 round slices lemon, each cut in half

Steps:

In a large pot, combine rice with 10 cups cold water, concentrated chicken base or bouillon and salt. Bring to a boil, then cook, stirring constantly, for 10 minutes. Lower heat to a simmer and cook 20 minutes more.
Stir in chicken and ginger, increase heat to medium and cook 5 minutes, or until chicken is cooked through.
Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until light golden brown, 1 to 2 minutes. Remove garlic chips to a paper towel to drain.
Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use the right rice. The best rice for congee is a short-grain variety, such as Japanese or Chinese rice. Short-grain rice has a higher starch content than long-grain rice, which makes it creamier and more flavorful.
Soak the rice before cooking. Soaking the rice for at least 30 minutes before cooking will help to break down the starch and make the congee smoother.
Use a large pot. Congee expands as it cooks, so it's important to use a large pot to prevent it from boiling over.
Cook the congee over low heat. Congee should be cooked over low heat for at least 1 hour, or longer if you want a thicker consistency.
Stir the congee frequently. Stirring the congee frequently will help to prevent it from sticking to the bottom of the pot and burning.
Add your desired toppings. Once the congee is cooked, you can add your desired toppings, such as meat, vegetables, or eggs.

Conclusion:

Congee is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste. With its creamy texture and mild flavor, congee is a comforting and satisfying meal that's perfect for any occasion.