The Ultimate Filipino Porridge Guide: Authentic Arroz Caldo and Lugaw Recipes Made Simple

Exploring the core elements of The Ultimate Filipino Porridge Guide: Authentic Arroz Caldo and Lugaw Recipes Made Simple—read on to discover the main takeaways.

This method yields approximately 4 to 6 hearty servings, balancing rich poultry fat with bright, aromatic aromatics.

Ingredients

• 1.5 lbs (700g) bone-in, skin-on chicken thighs, chopped into bite-sized pieces
• 1/2 cup regular jasmine rice, rinsed
• 1/2 cup glutinous rice (*malagkit*), rinsed
• 6 to 7 cups rich homemade chicken stock or water
• 2 tbsp neutral cooking oil
• 1 whole large yellow onion, finely diced
• 2 to 3 inches fresh ginger root, peeled and cut into thin matchsticks
• 8 cloves fresh garlic, divided (4 minced for the base, 4 thinly sliced for frying)
• 2 tbsp quality fish sauce patis, plus extra for seasoning
• 1 tsp kasubha safflower threads
• 1/4 tsp freshly cracked black pepper

Cooking Method

1. Fry the Garlic Topping: In a wide, heavy-bottomed Dutch oven, heat two tablespoons of oil over medium-low heat. Add the four thinly sliced garlic cloves. Cook slowly, stirring constantly, until evenly crisp and golden-brown. Remove immediately with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil in the pot.
2. Brown the Aromatics and Poultry: Increase heat to medium. Add the diced onion, minced garlic, and ginger matchsticks to the residual garlic oil. Sauté for 3 to 4 minutes until softened and fragrant. Toss in the chicken pieces. Sear the meat until the exterior turns white and begins rendering fat, roughly 5 to 6 minutes.
3. Toast the Grains: Pour the drained jasmine and glutinous rice directly into the pot with the chicken. Stir continuously for 2 minutes, allowing the raw grains to absorb the hot chicken fat and aromatics.
4. Deglaze and Simmer: Pour in the fish sauce patis, letting it bubble fiercely against the bottom of the pot for 30 seconds. Pour in 6 cups of chicken stock. Bring the mixture to a rolling boil over high heat, skimming off any gray scum that floats to the surface.
5. Emulsify: Reduce heat to low, cover partially, and let simmer for 30 to 35 minutes. Stir every 7 to 8 minutes to prevent the glutinous rice from scorching at the bottom. The grains should break down, thickening the broth into a rich, silky porridge. If the mixture turns too thick, stir in the remaining cup of stock.
6. Color and Season: During the final 5 minutes of cooking, stir in the kasubha safflower threads and cracked black pepper. The entire pot will transition into a warm, sunset-gold color. Taste and adjust seasoning with a dash more patis if required.