Lugaw or Arroz caldo which translates to rice broth (or soup) is the Filipino version of Chinese congee or porridge. I consider this dish to be my ultimate comfort food (but pretty close to mac and cheese).
The dish is influenced by the Spanish and consistency is more or less between risotto and chicken soup.
Mmm... Even more yummy with green onions and crispy fried garlic.
It’s been a while since I made this dish and today was a good day to have it. I haven’t been feeling good for the past few days so I decided to make this dish. It’s not really hard to make but it just takes time since you have to cook the chicken and wait for the soup to thicken. I use half long grain rice and half glutinous (or sticky) rice which gives it that thicker consistency. I also used low sodium chicken broth to reduce the cooking time and give it that instant chicken flavour.
All the ingredients necessary to make this dish are pretty easy to get like ginger, onion, fish sauce and lots of garlic. It is typically served with hard-boiled egg but I omitted it this time. Some prefer it with tokwa’t baboy (diced fried tofu and sliced pork).
Simply mouth-watering!
Now if you will excuse me, I have to go and make myself better.
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2 Comments
Makes me miss home! It looks sooo good!
Thank you. I miss home too. I haven’t been back to Philippines since 1998. Good thing I learned how to make this (out of “necessity”… Ha ha ha…).