Lugaw, Filipino comfort food

Vegetarian

Ingredients

1 level cup of sticky rice (I use my teacups)

1 tbsp sunflower oil

1 onion, finely chopped

at least 5 cloves of garlic, finely chopped

2 to 3 cm ginger, finely chopped

1 sweet potato, diced into approximately 1 cm cubes

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

Lugaw with chicken variant (officially called arroz caldo)

Ingredients (for 4 people):

1 level cup of sticky rice (I use my teacups)

1 chicken breast

1 tbsp sunflower oil

1 onion, finely chopped

at least 5 cloves of garlic, finely chopped

2 to 3 cm ginger, finely chopped

½ chicken bouillon cube

salt

pepper

Toppings (to taste):

fish sauce

spring onions

crispy fried garlic

lime juice

Preparation of vegetarian lugaw

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

2. Heat the sunflower oil in a large pan.

3. Sauté the onion, garlic, and ginger until translucent. If, like me, you don't like hard pieces of ginger, make sure it's extra finely chopped.

4. Add the rice, sweet potato, and broth.

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

6. Allow your lugaw to cook in the Ecostoof for 30 minutes.

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

Preparation of lugaw with chicken

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

2. Boil the chicken breast in a saucepan with water until the chicken is tender.

3. Remove the chicken from the water, but do not discard the water!

4. Shred the meat with 2 forks, similar to making pulled chicken.

5. Heat the sunflower oil in a large pan.

6. Sauté the onion, garlic, and ginger until translucent. If, like me, you don't like hard pieces of ginger, make sure it's extra finely chopped.

7. Add the chicken and cook for another 2 minutes.

8. Add the rice, the water in which the chicken was cooked, and the bouillon cube. If it doesn't look like porridge yet, you can add a little extra water.

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

10. Allow your arroz caldo to cook in the Ecostoof for 15 minutes.

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