The Filipino rice porridge called lugaw started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It’s looser and soupier than Chinese congee, cooked until you can’t see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark — they get firmer and saltier the longer they cure, so follow your taste. Featured in: Angela Dimayuga’s 10 Essential Filipino Recipes.
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|Serving Size: 1 recipe (7843g)|
|Recipe Makes: 1|
|Calories from Fat: 605 (25%)|
|Amt Per Serving||% DV|
|Total Fat 67.3g||90 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 173.4mg||53 %|
|Sodium 12871.5mg||444 %|
|Potassium 9775.2mg||257 %|
|Total Carbohydrate 279.3g||82 %|
|Dietary Fiber 26.9g||108 %|
|Sugars, other 252.3g|
|Protein 174g||249 %|
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Calories per serving: 2397
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