Lugaw (Filipino Congee)

Can you believe it’s almost August already?  I can still remember battling the summer heat with lemonade and cheesecakes! And now that the rainy season here in the Philippines is at its full bloom, we are trying to make our mornings brighter and our evenings warmer with food that will surely send our chills away. Thus, this Lugaw! Lugaw is basically the Filipino version of a rice porridge or congee. It can contain pork or innards but for this recipe, we decided to add chicken trimmings and hard-boiled eggs instead. The result is simply perfect for rainy days! Although truth be told, we have been enjoying this even on summer. Our love for lugaw knows no season!

The ingredients that we have used are quite common. Although the preparation and cooking time is more than an hour, we assure you that a bowl of this will make you realize that it’s worth it. Sipping this filling soup will surely awaken your sleepy taste buds! This is perfect for breakfast or an afternoon merienda. Try this with us and as always, let us know how it goes! Happy cooking and happy eating! 🙂


Lugaw (Filipino Congee)

  • Servings: 5-6
  • Difficulty: Easy
  • Print


  • 1/4 cup Glutinous Rice
  • 1/4 cup Regular Rice
  • 1 in Ginger, peeled and julienned
  • 1/4 kg Chicken Trimmings
  • 1 medium-sized Onion, peeled and chopped
  • 4 cloves of Garlic, peeled and minced
  • 6 tbsp Spring Onions, chopped
  • 6 pcs Hard Boiled Eggs, peeled and sliced
  • 1 pc Chicken Broth Cube
  • Pepper and Fish Sauce, as desired


  1. Combine glutinous and regular rice in a bowl and soak with 2 cups of water for about 10 mins.
  2. In a pot over medium heat, saute the ginger until lightly brown. Add the onions and garlic and stir until the onions are translucent and the garlic lightly brown. Add the chicken trimmings and cook for 2-3 minutes.
  3. Drain the water from the rice prepared in the first step. Add the drained rice to the sauted mixture in step 2. Stir thoroughly.
  4. Add 4 cups of water to the pot. Bring to a boil then lower the heat and add the chicken cube. Cover the pot. Cook for another 30 to 40 minutes or until the rice is soft enough. Add more water when the mixture seems to dry up.
  5. Add pepper and fish sauce to taste.
  6. Serve hot, topped with spring onions, fried garlic and hard-boiled eggs. Enjoy!


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