Lugaw

Ingredients

• 500g - boneless skinless - cut into chunks
• 1 onion - finely chopped
• 5 garlic cloves - finely chopped
• 30g fresh ginger - finely chopped
• 100g brown buton mushrooms - finely chopped
• 370g thai rice - washed
• 1.6 to 1.8L water

• - Ingredient A -
• 2 tsp thai seasoning sauce
• 2 tsp fine salt
• 2 tbsp tsuyu
• 1 tbsp soy sauce
• 1 chicken stock cube (5g)
• 1 tsp ginger powder
• 100ml milk
• 1 tbsp heavy cream

For the garnish
• scallion/spring onion - as much as you like
• roasted garlic slices - as many as you like

Instructions

• 1. In a cooking pot, heat 1 tbsp oil and stir garlic, ginger until fragrant.
• 2. Add onion, chicken, and stir-fry until onions are translucent. Then add thai rice, mushrooms. Continue to stir.
• 3. Add water and cook until the rice is soft.
• 4. Reduce the heat to low and add all the ingredient A. Cook, stirring occasionally until rice is fully cooked. Add more boiled water if you find the lugaw is too thick. Add heavy cream and mix them lightly.
• 5. Garnish with scallion and roasted garlic sliced to taste.

https://atelierlalune.com/2017/03/lugaw/

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