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Add a photoThis is how I like my lugaw, or goto. Cooked with the right amount of time and ingredients.
Ingredientes
- 1 whole chicken cut-up into smaller pieces
- 6 Quarts of water
- 1 Onion peeled and thinly sliced
- 1 Cup of long grain rice (jasmine rice)
- 9 Cups of water
- 1 Large ginger peeled and sliced thinly
- 5 Cloves of garlic peeled and smashed
- 10 Cups of chicken stock
- 1 Tbs. Safflower/Saffron/Kasubha
- 1/2 Tbsp. Ground black pepper
- 3 Tbsp. Patis (fish sauce)
- 1 Tbsp. Salt
- Hard-boiled eggs (toppings)
- Fried garlic (toppings)
- Calamansi
Direcciones
- Saute garlic, ginger, and onions. Let it turn soft and translucent.
- Add the washed jasmine rice and stir fry.
- Pour water in the cooking pot. Bring to a boil.
- Continue cooking for 30 minutes or until the texture becomes thick, with continuous stirring once in a while.
- Add the salt/fish sauce, pepper, and saffron.
- Stir and then cook for 2 minutes more.
- Sprinkle with spring onions and fried garlic on top.
- Add sliced hard boiled eggs on the side of the dish.
- Put sliced calamansi when serving.
- Serve hot and enjoy!
