Lugaw, Filipino comfort food

Ingredients Lugaw Vegetarian

1 level cup sticky rice

1 tablespoon sunflower oil

1 onion, finely diced

at least 5 cloves garlic, finely chopped

2 to 3 cm ginger, finely chopped

1 sweet potato, cut into cubes of approximately 1 cm

750 ml broth (chicken or vegetable broth for the vegan version)

salt

pepper

Toppings (to taste):

fish sauce

spring onions

crispy fried garlic

lime juice

Ingredients Lugaw with Chicken (officially called Arroz Caldo)

Ingredients (for 4 people):

1 level cup sticky rice (I use my teacups)

1 chicken breast

1 tablespoon sunflower oil

1 onion, finely diced

at least 5 cloves garlic, finely chopped

2 to 3 cm ginger, finely chopped

½ chicken stock cube

salt

pepper

Toppings (to taste):

fish sauce

spring onions

crispy fried garlic

lime juice

Preparation lugaw vegetarian

1. Bring 1 cup of rice with 1.5 cups of water to a boil, cook for 3 minutes and place the pot in the Ecostoof for 10 minutes.

2. Heat the sunflower oil in a large pan.

3. Sauté onion, garlic and ginger until translucent. If, like me, you don't like hard pieces of ginger, make sure they are extra fine.

4. Add the rice, sweet potato and broth.

5. Bring to a boil and let simmer for 2 minutes.

6. Let your Lugaw cook in the Ecostoof for 30 minutes.

7. Season with salt and pepper and finish with one or more toppings.

Preparation Lugaw with Chicken

1. Bring 1 cup of rice with 1.5 cups of water to a boil, cook for 3 minutes and place the pot in the Ecostoof for 20 minutes.

2. Boil the chicken breast in a pot of water until the chicken is tender.

3. Remove the chicken from the water, but don't throw the water away!

4. Shred the meat with 2 forks, as you would with pulled chicken.

5. Heat the sunflower oil in a large pan.

6. Sauté onion, garlic and ginger until translucent. If, like me, you don't like hard pieces of ginger, make sure they are extra fine.

7. Add the shredded chicken and fry for another 2 minutes.

8. Add the rice, the water in which the chicken was cooked, and the stock cube. If it still doesn't look like porridge, you can add some more water.

9. Bring to a boil and let simmer for 2 minutes.

10. Let your Arroz Caldo cook in the Ecostoof for 15 minutes.

11. Season with salt and pepper and finish with one or more toppings.