Filipino Chicken Congee (Lugaw)

Follow our step-by-step guide on how to make Filipino Chicken Congee (Lugaw).

1. Step 1

   To start your delicious rice dish, grab a large pot and bring water and rice to a lively boil.

2. Step 2

   Keep stirring as the rice cooks for about 25 minutes, until it’s perfectly soft and fluffy.

3. Step 3

   While that’s happening, take a separate saucepan and warm up some vegetable oil over medium heat.

4. Step 4

   Toss in minced garlic and let it sizzle until it turns a lovely golden brown, which should take around 5 minutes.

5. Step 5

   Remember to scoop out half of that fragrant garlic and set it aside in a small bowl for later—it’ll make a delightful garnish! Now, back to the saucepan: add sliced ginger and let it cook for about a minute until it fills your kitchen with a wonderful aroma.

6. Step 6

   Next, introduce sliced onion to the mix and sauté until it softens, which should take another 5 minutes.

7. Step 7

   It’s time to add cubed chicken to the pan.

8. Step 8

   Season it with fish sauce and a sprinkle of ground black pepper, cooking until the chicken is no longer pink in the center, roughly 5 minutes.

9. Step 9

   Once your chicken is cooked through, gently fold this savory mixture into the pot of rice.

10. Step 10

    For a splash of color and flavor, use a strainer to dust annatto powder over the rice, stirring until it’s beautifully dissolved.

11. Step 11

    Now, add in hard-boiled eggs and let everything simmer on low heat, stirring constantly until the congee reaches that creamy, porridge-like consistency you crave, which should take about 5 minutes.

12. Step 12

    When it’s just right, take it off the heat and stir in chopped spring onions for a fresh touch.

13. Step 13

    Serve your warm, comforting dish hot, and don’t forget to sprinkle the reserved fried garlic on top for that extra crunch and flavor.

14. Step 14

    Enjoy every spoonful of this heartwarming meal!.