Filipino’s call it “lugaw” but most people know it as “congee”
It is by far the easiest thing to cook and it was definitely one of the first things I picked just by watching my mum and my grandma cook this dish. It is a dish that my mum cooks on a cold winter’s day, especially for lunch. It’s filling, tasty and it warms the body really quickly. Traditionally the Chinese have this as a breakfast meal. As the name translates to rice porridge, it’s usually served plain with condiments like soy sauce, spring onion, ginger and steamed chicken. Brilliant way to start the day!
Photo by Jun Pang
Chicken Congee with Ginger
Serves 8
1tblspn Vegetable Oil
1 Brown Onion finely diced
550gr Chicken Wings jointed, discard wingtips
3tblspn Ginger cut into fine match stick like shapes
1 Cup Jasmine Rice
3lites Water
1 bunch Spring Onions finely sliced
Salt
White Pepper
Method
- Heat up a large pot on medium heat and add oil
- Add the onions and sauté until they are soft and translucent
- Add the ginger and chicken wings and stir through
- Add the water and bring to boil then simmer for 20 minutes. Season the stock with salt and white pepper
- Add the rice and cook for one hour until it takes on the consistency of porridge, stirring it often. Season with salt and pepper
- Serve with chopped spring onions
