Chicken Rice Porridge with Saffron, Collards, and Soy-Cured Egg Yolks

Ahr • ROHZ KAL • doh

Preparation info
  • Serves


    • Difficulty


Appears in

By Angela Dimayuga and Ligaya Mishan

Published 2021

  • About

The same dish in the Philippines may go under different names, depending on where it’s eaten and the slightest changes in ingredients, which can be confusing to an outsider (and sometimes even to us!). So: The genre of rice porridge is called lugaw, which at its most basic is simply rice boiled down until the grains lose their individual contours and become one. A cousin to Chinese congee and Korean juk, lugaw might be seasoned with nothing more than patis (fish sauce) and still soothe the