After very successful experiments with chicken adobo and sinigang, I was definitely interested in trying more Filipino food. Luckily for me, my friend Tanya posted pictures of the lugaw she made, and I immediately asked for the recipe. And then, for some reason, I waited several weeks to make it. It was absolutely worth the wait. It's another one of those, "These ingredients seem so simple; how good can this be?" kind of dishes, but the answer is: really good. I hope you enjoy it as much as we did!
5 garlic cloves, crushed and chopped
1 medium onion, cut in strips
4-inch piece of ginger, chopped
2 chicken breasts, cut in chunks
1 teaspoon freshly ground pepper
4 cups water or chicken stock
1/2 cup rice, washed
1 cup sticky rice, washed
2 tablespoons cooking oil
1 tablespoon fish sauce
1 whole lemon
2 stalks green onions, chopped
In a large pot, heat oil over medium-high heat until shimmering.
Add onions and ginger and cook, stirring frequently, until onions are translucent.
Add garlic and stir. Cook for one more minute.
Set aside and cook chicken in same pot. Once chicken is fully cooked, add onion/garlic/ginger mix back in.
Add fish sauce and ground pepper. Stir well to mix.
Add rice and stir. Add stock and/or water, reduce heat to medium and cover.
Cook, stirring regularly, until rice is fully cooked and starting to turn into a porridge-like consistency. Add more water and/or stock as needed.
Remove from heat and serve with green onions, egg, lemon and fried garlic.
I didn't have any sticky rice, so I just used jasmine rice and it came out just fine. A little bit of fried garlic goes a long way! If you can't find it in a grocery store near you, it's available on Amazon.
Judah Kelber is a father, husband, Marine and, in his free time, a systems administrator for the State of Oregon. He also really likes cooking. His cooking blog can be found at HeyJude.typepad.com. He's currently in the midst of a pressure cooker addiction, but don't let that scare you away.