Lugaw. (Arroz Caldo)
/private_media/recipes_images/2022/03/22/19/1647978238.8331711_file.webp?X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Credential=ASIAVLLBXKY7H6KO76TE%2F20250827%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Date=20250827T185056Z&X-Amz-Expires=3600&X-Amz-SignedHeaders=host&X-Amz-Security-Token=IQoJb3JpZ2luX2VjEDkaCXVzLXdlc3QtMSJGMEQCIBJZUPe8ArUFp2oNJ%2BYPEeVMVEYtG71t6IUXzpfo5OnCAiBAHSVBuzIPohHZFlBQ%2BJFc9UsEewuWejpNeH5EHwzCUSr0AwiS%2F%2F%2F%2F%2F%2F%2F%2F%2F%2F8BEAMaDDM2Nzk2MTUyNzg3MCIMVSFkaB9TU4YpEFlvKsgDU7RmUUGxzJZwjo%2BJzqtFVkPomYuiYIYu0x8Qg0pqlxVBsOIlXPzw8NuS9fm5gMoXQzuGYak7zdTX%2BpgBzc4efsQkvSPhsLxZqJJ1jA8lkUeDmHA%2BPrU8EodbLkOYVzSaM%2FiVEFK5YZWY9sOQ6gQVrms5t7h0nAwrH9JO64XZbRrCm8xLvUNnyvEmAL5q9dJwbo34nNenFDDmRgnzJvq8tk5lhVJioFlPQXTIE4yvmLuDPDgK9WiScPc4rW5qDEfDVNrUOEBau0IulHhLLNpcBHKpTjA2YL3Jdakbi8aRpPzZY2f%2BzKN8IoS9AZiyr2yuE64o55%2Flla5JFxqZj%2FAmViOkD8EtzyB9h1qWQjQ4m68DGMcqxzL7dW8kazdCrgxtO8zijQvQ4SeRNM3Tgjzj58R0vdtS27jr3EQ02MkVaU3YXrxQZ46PNqEqVzBJ5z1gi6j7drc9BL8ZJ45qrCQISog2Cq1hDpPjiLavIRSjhqhcx%2BQEPJs1v5qC%2FiLenUxGPR1BbXH%2FbjOD0KELjuv9p8KTmPrQQkpQ3hC7CezeGbwuQZRCb6%2FxAP%2FFSCtFwc2aQjSqSm6pvm4vd%2BOmJJjBLPbXTHf0BXe9MN37vMUGOqYB%2FJkMKRWQcXEWQcIeoKn7yZ%2B5BTrA%2FEVRJoiofbBGcaG1yI5%2FxUONFCwfP7IYSk2NswIR3AF1VN6s147DVOJmCmlDmiQ%2BCMlsbBc4ygN%2FlBBe59QH5nEl%2BgAhKaw31j111DAKcN5dGQ4ho1IXQHewI3yGW8SjkfacNwL8gKVnPL9cND3ZT%2FyL6fszthNrBbh1m3RTJLEk%2FRUJ8eiWczBUP7SnVoaTeQ%3D%3D&X-Amz-Signature=a38b7543594f9229401e0f301e4ab7bac0034580418ef913806c8e512fa429ba)
Lugaw is a dish from the Philippines. It is also called Arroz Caldo or Congee. It is a glutinous rice dish or porridge served hot with many types of different sides. Some sides include fried garlic, fried shallots, hard boiled eggs, Chinese donuts, sausages. Add a splash of calamansi, lime or lemon and chili oil! There are so many more options! It can also include proteins such as chicken, or be vegetarian! Lugaw is perfect for anyone feeling under the weather and for those cold winter nights!
Growing up as a kid in my home, both of my Grandmothers and Father would prepare this dish at least once a week - especially when it was cloudy and raining outside. I remember waking up in the morning and the first thing I would smell was the garlic and ginger aroma. It smelled so good. I instantly knew what was brewing in the soup pot.
The best part of the dish is the memories I had as a kid. The sounds of them prepping in the kitchen, the smell of the garlic and ginger being sauteed. One word comes to mind.... a sense of nostalgia.
Special Equipment
Ingredients
Directions
Large pot add vegetable oil.
Add your diced yellow onions and saute until translucent.
Add your aromatics. Garlic and ginger. Lower heat so garlic does not burn.
Add chicken thighs and saute.
Dash of salt & pepper to taste.
Add your Jasmine rice to the pot and saute until golden brown color.
Add your chicken stock or vegetable stock. ( any stock will do)
Bring to a slight boil then simmer on low heat. Stir frequently to avoid sticking to the bottom of the pot (25-30 minutes) add more stock or water depending on how thick you want it.
Serve into bowls and you can top it with anything you like. Scallions, fried garlic, fried shallots, hard boiled eggs, splash of fish sauce, calamansi, lime or lemon slices. You can also add Chinese sausages and Chinese donuts or chili oil if you want to add heat!