Creamy Filipino Chicken Lugaw
A comforting creamy Filipino rice porridge that's simple to make and great for cozy evenings. Vegan options available for a lighter twist.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1 cup jasmine rice or any regular white rice, rinsed
- 6 to 7 cups chicken broth (or water plus bouillon) Use vegetable broth for vegan version.
- 1 pound chicken thighs or drumsticks Use tofu or mushrooms for vegan version.
- 1 thumb size ginger, sliced or grated Essential for flavor.
- 1 small onion, chopped
- 4 to 6 cloves garlic, minced Save some for toasted garlic topping.
- 2 tablespoons fish sauce Skip for vegan version, substitute with soy sauce.
- Salt and pepper to taste
- 1/4 to 1/3 cup evaporated milk or coconut milk Choose coconut milk for vegan version.
Optional Toppings
- spring onions Chopped.
- toasted garlic
- boiled egg
- calamansi or lemon
Instructions
Cooking
- In a pot, sauté onion, ginger, and garlic in a little oil until it smells amazing and the onion looks soft.
- Add the chicken and let it sit for a minute or two to pick up flavor.
- Add the rinsed rice, then pour in the broth. Bring to a gentle boil, then lower the heat.
- Simmer and stir occasionally. The rice will start breaking down and thickening the soup. If it gets too thick, add more broth or water.
- When the chicken is cooked through and tender, pull it out, shred it, then add it back in.
- Season with fish sauce, salt, and pepper. Lower the heat and stir in your choice of milk for a creamy finish.
- Serve hot with chosen toppings.
Notes
For vegan swaps, use vegetable broth and tofu/mushrooms instead of chicken. Add liquid slowly if it thickens too fast.