Lugaw

  |   Posted: September 01, 2018

In the Philippines, this rice porridge is a favorite breakfast for kids and adults and a common first baby food after milk.

Many Filipino moms make lugaw (pronounced loo-GOW) to comfort their children when they’re sick, much like Western parents do with chicken soup. Many cultures have a similar version.

You can pray for the health of sponsored children in the Philippines before enjoying this simple meal with your family.

Yield: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

  • 1 c. medium-grain white rice
  • 10 c. water
  • 4 cubes of chicken bouillon
  • ½ tsp. salt
  • 1 (8-oz.) skinless, boneless chicken breast, sliced thin
  • 1 tbsp. ginger, peeled and minced
  • 1 tbsp. cooking oil
  • 3 garlic cloves, diced
  • 1 green onion, chopped

Directions

  1. Heat the rice in a large pot with the water, bouillon cubes and salt. Bring to a boil, then stir it constantly for 10 minutes. Lower the heat and simmer for 15 more minutes.
  2. Add the chicken and ginger, then increase heat to medium and cook 15 more minutes or until the chicken is cooked through.
  3. While the chicken is cooking, heat the oil in a skillet over medium-high heat. Add the garlic and brown for 1-2 minutes. Remove the garlic to drain on a paper towel.
  4. Serve the soup in bowls, sprinkling some garlic and green onions on top. Delish!

In the Philippines, this rice porridge is a favorite breakfast for kids and adults and a common first baby food after milk.

Many Filipino moms make lugaw (pronounced loo-GOW) to comfort their children when they’re sick, much like Western parents do with chicken soup. Many cultures have a similar version.

You can pray for the health of sponsored children in the Philippines before enjoying this simple meal with your family.

Yield: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

  • 1 c. medium-grain white rice
  • 10 c. water
  • 4 cubes of chicken bouillon
  • ½ tsp. salt
  • 1 (8-oz.) skinless, boneless chicken breast, sliced thin
  • 1 tbsp. ginger, peeled and minced
  • 1 tbsp. cooking oil
  • 3 garlic cloves, diced
  • 1 green onion, chopped

Directions

  1. Heat the rice in a large pot with the water, bouillon cubes and salt. Bring to a boil, then stir it constantly for 10 minutes. Lower the heat and simmer for 15 more minutes.
  2. Add the chicken and ginger, then increase heat to medium and cook 15 more minutes or until the chicken is cooked through.
  3. While the chicken is cooking, heat the oil in a skillet over medium-high heat. Add the garlic and brown for 1-2 minutes. Remove the garlic to drain on a paper towel.
  4. Serve the soup in bowls, sprinkling some garlic and green onions on top. Delish!

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