Chicken Lugaw with Ginger and Spring Onion

Chicken lugaw is a comforting Filipino rice porridge made by simmering rice until the grains break down into a thick broth. Ginger and spring onion keep the flavour bright. Use boneless thigh or carefully remove bones before serving to children or anyone who needs an easy-to-eat meal.

Ingredients

• 1 cup jasmine or medium-grain rice, rinsed
• 500 grams boneless chicken thighs
• 1 tablespoon cooking oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 1 thumb-size ginger, cut into matchsticks
• 7 cups water or unsalted chicken broth
• 1 tablespoon fish sauce
• Black pepper
• Spring onion, calamansi and toasted garlic to serve

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Sauté the chicken and aromatics

Cut chicken into bite-size pieces using a separate board. Heat oil in a deep pot and sauté half the garlic, the onion and ginger until fragrant. Add chicken and cook until the outside is no longer pink.

The chicken is not yet fully cooked at this stage. Wash hands and utensils that touched it before handling garnishes.

Simmer the rice slowly

Add rinsed rice and stir for one minute. Pour in water or broth and bring to a boil. Lower the heat and simmer partly covered for 30 to 40 minutes, stirring from the bottom regularly.

Add hot water when the porridge becomes thicker than desired. Rice continues to absorb liquid as it stands.

Confirm doneness and season

Cook until the rice is soft and the chicken reaches at least 74°C or 165°F in the thickest piece. Add fish sauce and pepper gradually. Fry the reserved garlic separately for garnish if desired.

Serve hot with spring onion and calamansi. For a richer related dish, compare our chicken arroz caldo with ginger.

Adjustments and serving ideas

Use brown rice only with extra liquid and longer cooking. Add malunggay or chopped pechay in the final minutes, or serve boiled egg separately for additional protein.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 5 servings. Prep time: about 15 minutes. Cook time: about 45 minutes.

Food-safety references

• FDA: Safe food handling
• FDA: Selecting and serving produce safely
• FDA: Safe food storage

Recipe reviewed: 18 October 2026.