Lugaw
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup medium-grain white rice
- 1½tablespoons concentrated chicken base or 4 bouillon cubes
- ½teaspoon kosher salt
- 1eight-ounce boneless, skinless chicken breast, very thinly sliced
- 1tablespoon minced ginger
- 2tablespoons olive oil
- 3garlic cloves, thinly sliced
- 1scallion, finely chopped
- 2 to 3round slices lemon, each cut in half
Nutritional analysis per serving (6 servings)
231 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Stir in chicken and ginger, increase heat to medium and cook 5 minutes, or until chicken is cooked through.
- Step 3
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.
- Step 4
Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice.
Private Notes
Comments
This is an Americanized version of lugaw. My mother (and now I) would brown the chicken in the pot (thigh meat has more flavor and is more forgiving then breast meat) with vegetable oil and add in about 1” of minced ginger. Add the water, rice and cook. You can remove the chicken and shred, or leave it in the pot and eat it whole. Finish with fish sauce instead of lemon and a very large grind of black pepper. Also, I would reduce the water to about 7-8 cups for a thicker consistency.
To have a smoother, thicker consistency, use sweet rice in a 1:1 ratio with the white rice. One can also add chunks of chicken meat to the soup and slices of hard-boiled egg to topping to make it a complete meal.
I've made it with all-day chicken stock, and it was sublime, but overkill. Simple dashi, or Better 'n Bouillon chicken (or beef, or ham, or mushroom) base is great, and if you absolutely, positively can't imagine ever eating anything ever again, this is what you need (well, that, and a rethink of your Saturday nights).
No need to be fussy about the rice. Last time out all I had was brown Basmati, and it was great, but mixing types up is even better.
I love Uncle Mike's Place and this tastes exactly like what they serve! Wonderful. I used sushi rice because its all I had and it was great. I rinsed the rice and used more chicken because I had it. Will make again!
Skip the lemon and add fish sauce and freshly ground pepper.
This is also known in the Philippines as "Arroz Caldo." For any Filipino, this recipe is amped-up Lugaw, the original of which is closer to basic Congee.
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