Funny enough, I had to check out Wikipedia how this dish comes about. In its plain basic form, Lugaw - it is just a rice porridge with no meat. There are other versions: tripe topping (Goto), Tofu and Pork Ears on the side (Tokwa't Baboy) topping or with a Hard Boiled Egg. This is all about the version with chicken in it - Arroz Caldo.
|2 pieces of shallots, Ginger (about 2 segments) and One Whole Garlic|
|5-6 pieces of Chicken Thighs|
|2 cups of Uncooked Long Grain White Rice|
Salt and pepper to taste (not in photo.)
|Chop ginger into strips - so you can easily take it out while eating. |
Mince Garlic and Shallots
|In a pan on medium high heat,|
fry all your minced garlic until it is golden brown.
|Drain and Set Aside|
|In the same pan, render out the chicken fat. |
When you get a good amount of rendered fat and the chicken starts bleeding,
turn off stove and take chicken out of the pan.
|Drain out all the chicken fat and throw it away. Trust me, there will be more.|
|Peel off the chicken skin with tongs.|
|Put the skinless thighs back in the pan to render out more fat.|
|Toast the chicken skin to a crisp!|
|Take your chicken out again, check how much rendered fat|
is at the bottom of the pan. If there is too much, take some out.
There should be enough because you already took out a lot of it earlier.
|Add shallots and ginger at the same time.|
|Keep Stirring until the shallots turn transparent.|
|Add your chicken and rice. Don't worry if it still a little bloody and raw. It will all cook off.|
|Add water and a bit of salt. Keep Stirring. Dont Let it Dry up.|
|Add Water, LOTS OF WATER. Rice absorbs water as it cooks. |
Your goal is to make it absorb more water than it can take so it splits up.
|This is what you are aiming for.|
|After the rice splits up, add all the fried garlic in the pot.|
Season with a bit of Salt and Pepper to taste.
|Put in a bowl and serve with the chicken skin, some soy sauce and lemon.|
This is one of my favorite winter blues cures. The dish is relatively simple and familiar. Ingredients are relatively available in American supermarkets.
If you made this dish, send me a photo!