Every Filipino household has a favorite lugaw recipe. This local version of congee is well-loved for its simplicity and comforting qualities. Making it only requires a handful of pantry staples, like aromatics, eggs, and glutinous rice or malagkit. If your budget is extra tight, you can even make plain lugaw using uncooked white rice.
As long as it's hearty and malinamnam, then your lugaw is a winner. Elevating it boils down to two things: the broth, which you can achieve with Knorr Chicken Cubes, and the toppings.
One of the perks of cooking this dish is how easy it is to customize. You can keep it simple with classic, no-fail options – toasted garlic, spring onions, and a squeeze of calamansi for brightness. Or, take cues from more filling chicken lugaw recipes and add any protein you like. For a more indulgent take, top it with crispy chicharon or serve it with deep-fried side dishes like tokwa't baboy or lumpiang gulay.
Ingredients for An Easy-to-Customize Lugaw Recipe
- 1 tbsp cooking oil
- 1 pc onion, chopped
- 1 pc ginger, sliced thinly
- ¼ cup glutinous rice (malagkit)
- 3 cups water
- 1 pc Knorr Chicken Cube
- 2 pcs hard-boiled eggs, peeled and sliced
Simple Lugaw Recipe
Heat oil in a medium pot over medium-high flame. Sauté onions and ginger until brown and fragrant.
Add rice, water, and Knorr Chicken Cube. Simmer until the rice is fully cooked, occasionally stirring to prevent it from sticking to the bottom.
Ladle lugaw into bowls and top with eggs. Serve hot.
If you want to simplify your life more, you can also make this lugaw recipe in a rice cooker. Now, there's a kitchen trick that busy home cooks are sure to appreciate! Just throw your ingredients into the pot and let your appliance do the rest. Here, you won't need to continuously stir the lugaw to keep the rice from burning. Leave it alone, and it should be ready for you in 30 minutes or less!