3 to 4 tablespoons cooking oil
2 heads garlic, minced
1 cup chopped onion
3 thumbs ginger, cut in strips
2 pounds chicken (party chicken wings – cut in drumettes and wingettes)
1 cup sweet rice
2 to 3 tablespoons patis (fish sauce)
6 cups water
1 can 14.5 ounces low sodium chicken broth (Swanson brand)
5 boiled eggs, sliced
1/2 cup chopped green onion
10 ounces fried tofu, cut in small cubes
Heat a deep cooking pot. Add oil and sauté garlic until light brown. Then take out half of the sautéed garlic and set aside for topping. Add ginger, onion and continue sauteing until the onion is soft. Add the chicken and continue sauteing for 5 minutes or until the chicken turns light brown. Add patis. Stir thoroughly. Add half of the water. Bring to boil, simmer over medium heat for 10 to 15 minutes, stirring occasionally. Add the sweet rice. Boil. Add the rest of the water. Bring to boil. Add the chicken broth. Cook and simmer over medium heat for 25 minutes or until the rice becomes soft, stirring occasionally, making sure the rice does not stick to the bottom of the pot. Turn off the heat. Let it rest for 10 minutes before serving. For one serving, scoop 1 to 1 ½ cups lugaw into a small bowl; top with desired amount of green onion, fried garlic and slices of boiled egg. Serve with tofu on the side.