As any Filipino mother will tell you, the magic of lugaw comes in its restorative properties. This recipe, adapted from the version served at Uncle Mike's Place, a diner in Chicago, is not supposed to be a wallop of flavors. Approach it as a savory oatmeal, with notes of ginger and chicken peeking through the warm, soothing creaminess. The key is constant stirring during the first 10 minutes of cooking, which aids in breaking down the starches in the rice and makes for a thicker, more luscious dish.
- Serves: 4 persons
- 1cup medium-grain white rice
- 1 ½tablespoons concentrated chicken base or 4 bouillon cubes
- ½teaspoon kosher salt
- 1eight-ounce boneless, skinless chicken breast, very thinly sliced
- 1tablespoon minced ginger
- 2tablespoons olive oil
- 3garlic cloves, thinly sliced
- 1scallion, finely chopped
- 2to 3 round slices lemon, each cut in half
Step 1In a large pot, combine rice with 10 cups cold water, concentrated chicken base or bouillon and salt. Bring to a boil, then cook, stirring constantly, for 10 minutes. Lower heat to a simmer and cook 20 minutes more.
Step 2Stir in chicken and ginger, increase heat to medium and cook 5 minutes, or until chicken is cooked through.
Step 3Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until light golden brown, 1 to 2 minutes. Remove garlic chips to a paper towel to drain.
Step 4Ladle the lugaw into bowls. Top each with fried garlic chips, scallions and a lemon slice.