Chicken Lugaw (Chicken Congee) Recipe

Heat oil over medium heat in a pot, then sauté onions, garlic, and ginger. Add chicken and fry for 1-2 minutes per side. Pour in the patis and let it simmer. Add the rice and stir well. Pour in the water and bring to a boil then let it simmer for 20-30 minutes while stirring constantly until desired consistency is achieved.

Add kasubha and stir well. Season to taste. Serve with fried garlic and spring onions.