In my household my mom always referred to it as "lugaw", when I was older I found that another name was "arroz caldo", literally 'rice soup'. It's been cold and grey lately and I felt a little sniffle-y so of course the first thing to pop into my head was mom's version of lugaw. This heart-warming comfort food always makes me feel cozy and loved (mostly because mom made it when we were sick). It's gingery and flavorful, with bits of chicken to give it substance. You can garnish it with patis, green onions, fried garlic or my favorite, kalamansi (or lemon). After you make this, your nose will run and you'll start feeling better. Promise!
Ingredients:
Oil
1 tiny bit of fresh ginger, peeled and cut into strips (yeah, I know, very accurate...)
1 medium-sized onion, diced
3-4 cloves of fresh garlic, minced
1 lb of chicken breast cubed
1 cup of rice
3 cups of water (or more if needed)
Salt and pepper to taste
Begin by putting about two tablespoons of oil into a pot and sauteeing the ginger, onion and garlic until golden brown. Add the cubed chicken and cook until chicken is slightly browned. Salt and pepper (this is where I add a dash of soy sauce) and stir. Pour rice on top of the chicken and mix, cooking the rice a little to pick up on the flavors of the pot. After a minute or two, pour the water in and mix so that the rice doesn't stick to the bottom. Bring to a boil and lower to a simmer. Cook until the rice is soft (add more water if needed). The soup should be a little watery, not so thick you can't stir it! When finished you can garnish with scallions, kalamansi, patis, fried garlic chips and enjoy.
By the way, I've eaten arroz caldo that has been cooked with saffron threads and still prefer the kind without it (besides without the saffron is cheaper), but add what you like. This is just a base recipe for you to begin your adventures in the world of lugaw.
