- 3 Cups of steamed rice
- 4 Cups chicken broth
- 1 Tbs of ginger peeled and minced
- 4 Cloves of garlic minced
- 1/2 of an Onion diced
- 1 lb Chicken breast diced
- Juice from half a lemon
- 2 Tbs of Oil
Warm 2 Tbs of oil in a pan on medium heat.
Add ginger, onion, and garlic and cook until soft .
Add chicken and cook, but do not brown.
Set aside to prepare the rice.
Put rice into a pot and add 2 cups of chicken broth.
Warm on medium heat and stir continuously to avoid from scorching the rice. If necessary, reduce heat to low.
Cook until the rice is very soft and has a porridge-like consistency (anywhere from 15 to 30 minutes).
Add chicken broth as needed.
Add ingredients from the pan (chicken, garlic, ginger and onions).
Include any sauce from the pan to add flavor to the Lugaw.
Add lemon juice.
Combine and simmer anywhere from 15 to 30 minutes. Continue to stir frequently to avoid from burning the rice and add broth as needed.
This recipe is really good when you’re sick. It’s great on a cold day winter day. A small bowl fills your stomach. It’s also nice with some toast!