Lugaw with Fried Chicken

Thoughtful as Mr. M. is, he would bring home lugaw (congee) bought from the neighboring lugawans he passed by when he bikes. The kids enjoys his pasalubong a lot but I couldn’t seem to finish my bowl. I love lugaw, no doubt, but I find the lugawan’s version too complex for my picky palate (hello luya and sibuyas all over). So I decided we make it at home.

Malagkit (Sticky) Rice

Rice
Chicken
Garlic, Onion, Ginger
Flour, Crispy Fry, Salt and Pepper (for chicken breading)
Roasted Garlic, Onion Leaves (for garnishing)
Pepper, Salt, Patis, Calamansi (to taste)

1) Sauté garlic, onion, ginger in a pot. Add chicken.
2) Add water. Bring to boil until chicken is tender. This will be the broth.
3) Remove chicken from the broth but leave the small pieces there.
4) Cook malagkit rice and rice in the broth. Pouring more water if needed. Season with a little salt and pepper and patis.
6) While cooking the rice, bread the chicken. Fry.
7) Garnish the lugaw and add fried chicken on top.
8) Serve hot.

My take: The malagkit rice plus rice combination gives a good sticky not-too-watery effect to the lugaw. The fried chicken on the other hand gives a crunchy contrast to the softness of lugaw, making it a complete meal. 

Tip: This is an enjoy-it-your-way kind of meal. It is more exciting if the eater garnishes his own food and seasons it just the way he likes it. 

The verdict: Nobody can say no to a home-cooked meal.