Spread the chicken bones in the hot oil and brown all sides over medium-high heat (see notes after the recipe).
Add the rice, lemongrass, pandan leaves and ginger slices.
Pour in four cups of water.
Simmer the rice and chicken bones, stirring occasionally.
When the rice is cooked through, taste and add patis.
If the mixture appears too thick (see notes after the recipe), add more water and continue simmering, stirring more often, until the rice grains burst and turn mushy.
Fish out the chicken bones, lemongrass, pandan leaves and ginger before serving the lugaw.
Why brown the chicken bones? For added flavor. Browning creates the Maillard reaction which not only changes the color of food but deepens the flavor too.How much water you need to add depends on the rice you're using. Newly harvested rice contains more moisture while older rice will require more liquid to turn soft and mushy.
Lugaw (Filipino-style Rice Congee) printed from https://casaveneracion.com/lugaw-filipino-style-rice-congee/ for personal use only. Not for republication nor distribution.