Chicken lugaw for the soul
Nagkaroon ng flu sa bahay namin, simpleng flu lang, hindi naman ‘yung swine variety. Sabay nagkasakit si Ana at si Tatay. Pareho silang walang ganang kumain kaya naisipan kong magluto ng walang kamatayang lugaw.
They have their chicken soup for the soul, we have our chicken lugaw. Madaling umorder at marami ring restawran ang nagde-deliver, pero mainam na ‘yung kayo ang nagluluto. Add a generous dash of love and voila! Major comfort food.
Sus, lalo na kapag malakas ang ulan, sarap ng lugaw. Favorite din itong hot dish for the drunken soul, stop over muna sa lugawan bago umuwi sa madaling-araw nang pasuray-suray 😉
We will need:
1/2 K boneless chicken breast cubed
2 sets of 3 cloves garlic, 1 tbsp ginger and 1 medium onion, all minced
3-4 cups of rice
2 tbsps of kasubha or saffron. You can buy this from your local markets tingi-tingi or from supermarkets.
1 Maggi chicken cube (optional)
Patis and pepper to taste
In a pan saute the first set of minced garlic, then add the ginger and onion. When the onion turns tranparent, add the chicken cubes. Season with patis and a dash of pepper. Cook until the meat turns white. Set aside.
The secret of good lugaw is stirring costantly. Add more water to desired consistency.
Wash the rice thoroughly. In a big kettle, add 1 tbsp oil. Saute minced garlic in oil for a short time (do not burn the garlic. Burnt garlic is bitter). Add minced onion and ginger.
Cook for a while then add the rice. Add chicken cube and season with patis and pepper. Blend well. Add 6 cups of water and let boil. Stir constantly. You can add more water as you cook or use less amount of rice if you want a thinner consistency.
When the rice is almost cooked add the sauteed chicken and kasubha. Cook for about ten minutes more while stirring constantly.
Fry tokwa or firm tofu until crisp. Cut into small cubes when done.
Hard boiled eggs. Add to lugaw whole or cut in half
Pan-fried garlic bits. I buy mine bottled (about P80). If you want to make your own, chop garlic and pan-fry in a small amount of oil in low heat.
chopped spring onions
Serve with calamansi and patis with siling labuyo