September 23, 2013

Lugaw with Chicken and Egg (Arroz Caldo with egg)

"Chickens don't praise their own soup" ~Martinican Proverb

You can eat it plain or with egg or chicken. Add some side dishes like lumpiang toge (bean sprouts spring roll), fried tokwa (tofu) or tokwa't baboy (tofu and pork) or kwek-kwek/tokneneng. Or even topped it with adobong atay and balunbalunan (chicken liver and gizzard adobo). Drooling! This Filipino comfort food is very versatile. Perfect for rainy days! Let's make and eat lugaw!

1 cup glutinous rice / malagkit
300 grams chicken, cut into serving pieces
8-10 cups chicken broth or water
1 medium onion, sliced or chopped
2 thumb size ginger, julienned
1 head garlic, chopped
2 boiled eggs 
1/2 Tbsp garlic powder (optional)
1/8 cup patis or fish sauce
salt and pepper to taste 
spring onion, sliced (toppings)
vegetable oil

1. Put a little oil in a pan, saute the garlic until golden brown. Put it in a small bowl and set aside.
2. Add the ginger and onion in the pan. Cook until the onion becomes translucent and the ginger releases its aroma.
3. Add the chicken pieces and cook it for 5 minutes.
4. Add the malagkit and fish sauce. Mix and cook for a few minutes. Then add the broth or water.
5. Let it boil and simmer for 35-45 minutes over medium heat, stirring occasionally. Add more "hot" water if you find the lugaw too thick. Add the garlic powder and the toasted garlic (you may reserve some toasted garlic for garnishing). Stir until the garlic powder completely dissolved in the lugaw. Season with salt and pepper. Turn off the heat. 
6. Serve hot with sliced hard boiled egg. Garnish with spring onion and garlic. Share and enjoy.
1. You may also use rice for this dish. Just reduce the amount of water. Start with 6 cups, add more (use hot water when adding water) until you reach your desired consistency.
2. If you want a little spicy, drizzle some chili oil in your lugaw. Hmmm, yummy!
3. If you like tangy, squeeze calamansi.

Happy rainy day,

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