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| Filipino-Style Congee (Lugaw) |
"This one's for you. Filipinos' all-time preferred meals."
Ingredients :
- 5 cups water
- 2 cups raw white rice
- 3 tablespoons vegetable oil
- 1 entire head garlic, minced
- 1 tablespoon sliced ginger
- 2 tablespoons sliced onion
- 2 skinless, boneless hen breasts, cut into cubes
- 1 tablespoon fish sauce, or to flavor
- ground black pepper to flavor
- 1 teaspoon annatto powder
- 2 hard-boiled eggs, peeled, or to flavor
- 2 tablespoons chopped spring onions, or to flavor
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 1H16M |
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- Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, approximately 25 mins.
- Heat vegetable oil in a saucepan over medium warmth. Cook and stir garlic in the warm oil till golden brown, 5 mins. Transfer half of of the garlic to a small bowl.
- Stir ginger into the garlic ultimate inside the saucepan; cook and stir until fragrant, about 1 minute. Add onion; prepare dinner and stir until softened, about five minutes. Add bird; season with fish sauce and pepper. Cook and stir till hen is now not crimson within the middle, about 5 mins.
- Stir fowl mixture into the rice. Dust annatto powder over rice the usage of a strainer; stir till dissolved. Add tough-boiled eggs. Simmer on low, stirring constantly, till rice reaches a porridge-like consistency, approximately five minutes. Remove from heat and stir in spring onions.
- Garnish bowls of congee with reserved fried garlic.
Notes :
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