Easy Cooking: How to Cook Lugaw ( Rice Porridge )

I remember when I was a child and get sick, my mother always prepare me a bowl of lugaw for me to get well but I always refused to eat it. I didn't like the taste. But when I grew older, I used to find a lugaw with tokwa't baboy (tofu and pork) and season it with vinegar and chili sauce. And now, I'm hungry...LOL..

Today, I am going to share to you on how to make a Lugaw (rice porridge).

Ingredients:

1 cup Glutinous rice
½ teaspoon salt
1 eight-ounce boneless, skinlesschicken breast for a healthy menu, very thinly sliced (I prefer chicken wings and neck)
1 medium ginger, slice into strips
2 tablespoons olive oil or vegetable oil
3 garlic cloves, thinly sliced
1 scallion, finely chopped
2 to 3 round slices lemon or kalamansi, each cut in half

Let's get cooking.

-In a caserole or large pot, saute half of garlic, add ginger and chicken. Cook until tender.

-Wash the rice and add to the chicken, pour 10 cups water. Bring to a boil, stir it constantly.

-Lower heat to a simmer and cook 20 minutes more.

-Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the garlic slices and cook until light golden brown, 1 to 2 minutes.

-Remove garlic chips to a paper towel to drain.

-Pour the lugaw into bowls. Top each with fried garlic chips, scallions and squeeze with lemon or kalamansi juice.

-Serve hot.