AuthorBiteSizedA fun and unique way of enjoying Lugaw.
Make the ginger sauce first to mellow out its flavors. Toss the red onion, thinly sliced ginger, calamansi juice, soy sauce, rice vinegar, and a few pinches of sugar in a blender. Let it sit for at least 2 hours.
Wash and set aside the rice to soak the rice for about 30 minutes. Strain the water afterward.
Season the chicken thighs with salt and white pepper. In a large deep pot over medium-high heat, pan-fry the chicken thighs in batches until golden brown. Set them aside when done.
Using the same pot, sauté ginger in the rendered chicken fat, then add in garlic and onions. Pour in the soaked rice then pour in the chicken stock until everything is covered.
Halfway thru the cooking period add in the chicken pieces. Stir the arroz caldo occasionally until the rice is cooked making sure the consistency is on the thick side, about 10 minutes.
When the arroz caldo is cooked, separate the chicken and shred the meat.
Spread the arroz caldo rice on a baking tray. Sprinkle the chopped green onions on top and let it chill in the fridge for an hour.
Once the rice has chilled, get a handful, add some of the shredded chicken meat, and a mozzarella cube. With clean hands carefully fold and press the rice into a ball.
When everything has been formed let the rice balls chill again in the fridge for 30 minutes.
When ready to fry, prep your breading station: cover the rice ball with flour, dip in the beaten eggs, and finally with the breadcrumbs.
In a pan with canola oil, deep fry the rice balls until golden brown.
When done, garnish with chopped parsley and serve with the ginger dipping sauce on the side.
Ingredients
Directions
Make the ginger sauce first to mellow out its flavors. Toss the red onion, thinly sliced ginger, calamansi juice, soy sauce, rice vinegar, and a few pinches of sugar in a blender. Let it sit for at least 2 hours.
Wash and set aside the rice to soak the rice for about 30 minutes. Strain the water afterward.
Season the chicken thighs with salt and white pepper. In a large deep pot over medium-high heat, pan-fry the chicken thighs in batches until golden brown. Set them aside when done.
Using the same pot, sauté ginger in the rendered chicken fat, then add in garlic and onions. Pour in the soaked rice then pour in the chicken stock until everything is covered.
Halfway thru the cooking period add in the chicken pieces. Stir the arroz caldo occasionally until the rice is cooked making sure the consistency is on the thick side, about 10 minutes.
When the arroz caldo is cooked, separate the chicken and shred the meat.
Spread the arroz caldo rice on a baking tray. Sprinkle the chopped green onions on top and let it chill in the fridge for an hour.
Once the rice has chilled, get a handful, add some of the shredded chicken meat, and a mozzarella cube. With clean hands carefully fold and press the rice into a ball.
When everything has been formed let the rice balls chill again in the fridge for 30 minutes.
When ready to fry, prep your breading station: cover the rice ball with flour, dip in the beaten eggs, and finally with the breadcrumbs.
In a pan with canola oil, deep fry the rice balls until golden brown.
When done, garnish with chopped parsley and serve with the ginger dipping sauce on the side.
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