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Filipino-Style Congee (Lugaw)

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"This one's for you. Filipinos' all-time favorite food."
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1 h 16 m servings 552 cals
Original recipe yields 4 servings

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  1. Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
  2. Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
  3. Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
  4. Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
  5. Garnish bowls of congee with reserved fried garlic.

Nutrition Facts

Per Serving: 552 calories; 14.8 g fat; 80.2 g carbohydrates; 22 g protein; 135 mg cholesterol; 348 mg sodium. Full nutrition

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