Name: Chicken Rice Porridge with Saffron, Collards, and Soy-Cured Egg Yolks (Ahr • ROHZ KAL • doh)
Yield: Serves 6
Cuisine: Filipino
Ingredients: 8 cloves garlic, peeled and minced; 1 medium yellow onion, minced; 2 tablespoons canola oil or other neutral oil; Garlic Chips; 1 bunch scallions, trimmed and thinly sliced; 10 cups (2.5 L) chicken stock, store-bought or homemade (see headnote, Sinigang Roast Chicken); 6 Soy-Cured Egg Yolks; 2 (2-inch/5 cm) pieces fresh ginger, not peeled, each crushed into a few pieces; 3 calamansi (see headnote for Pulpy Salty Citrus Soda), halved, or 6 lemon wedges (from 1 lemon), plus extra calamansi halves or lemon wedges for serving; Kosher salt and coarsely cracked black pepper; 2½ pounds (1.2 kg) bone-in, skin-on chicken wings; 1 pound (455 g) collard greens, stems ripped off and discarded, leaves roughly chopped; 2 large pinches saffron; 2 tablespoons fish sauce; 1 cup (185 g) uncooked jasmine or other long-grain rice; 1 (1-inch/2.5 cm) piece fresh ginger, peeled and julienned

Preparation info

Serves
6

Difficulty
Medium

Appears in

Filipinx

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