Lugaw
Total Serving - N/A
Recipe Cost/Serving - N/A
Repurposed Ingredients: Chicken Skins, Bones, Scraps
Ingredients
Chopped small onion, 10 each
Minced garlic cloves, 30 each
Julienned ginger, 20 tbs/ 300 g
Rice (Short Grain), rinsed at least 3 times, 5 cups/ 1.2 kg
Chicken stock (or water), reserving, 2.5 gal/ 9.5 L
Chicken stock for later, 10 cups/ 2.4 L
Ground black pepper, 5 tsp/ 25 g
Fish sauce, 10 tbs/ 150 mL
Salt, to taste
Chicken Skins, Bones, Scraps, 5 Lbs/
Vegetable oil, 3 tsp/ 15 mL
Directions
In a pot over medium heat, sauté the onions until translucent, about 2-3 minutes
Then add in the garlic, ginger, chicken and continue to sauté for another 2-3 minutes until fragrant
Add in the rinsed rice and stock. Season with black pepper and fish sauce. Stir to combine
Bring to a boil, then simmer with a lid for 30 minutes on medium-low, stirring occasionally to prevent the bottom from sticking/burning
After 30 minutes, pour in the remaining 10 cups of stock and the oil
Stir to combine and season with more salt or pepper to taste, if needed. Add additional stock or water to achieve your desired porridge consistency
Top the Lugaw with your choice of toppings. Hold at 165℉/74℃ for service, and serve warm
