Lugao with Chicken (Filipino Congee)

• 2 tbsp oil
• 1 medium onion, chopped
• 8 cloves garlic, minced
• 1 square inch of ginger root, julienned
• 1/2 kilo chicken,cut into bite-sized pieces
• 2 tbsp fish sauce (patis)
• 1 cup rice
• 1 tbsp glutinous rice (optional)
• 6 cups water or chicken stock
• optional additional chopped vegetables (broccoli, carrots, peas)
• 2 stalks green onion, chopped
• lemon juice

1. Fry onion in oil over medium heat until translucent.
2. Add garlic and fry for an additional 2 minutes.
3. Add ginger and fry for an additional 2 minutes.
4. Add chicken and fish sauce and simmer (covered) for 5 minutes, stirring occasionally.
5. Add the rice, stir and let the rice absorb any liquids for 3 minutes.
6. Add water or stock and bring to a boil. Reduce to medium-low and let simmer for 30 minutes, until chicken and rice are fully cooked. Stir occasionally to ensure rice doesn't stick to the bottom of the pot.
7. Add optional vegetables and simmer for an additional 15 minutes.
8. Serve in bowls garnished with green onion, fish sauce and lemon juice.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Broccoli Salad with Cranberries

Salad

• 5 cups broccoli florets, cut into 1/2-inch pieces
• 1/2 red onion, thinly sliced
• 1 cup mozzarella cheese, shredded (I prefer sharp cheddar cheese but I was out)
• 1 cup crumbled cooked bacon
• 1 cup dried sweetened cranberries
• 1 cup shelled sunflower seeds

Dressing

• 1 cup mayonnaise
• 2 tablespoons granulated sugar
• 3 tablespoons red wine vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

1. In a large salad bowl, mix all salad ingredients.
2. In a small bowl, beat all dressing ingredients with wire whisk until blended.
3. Spoon over salad and toss.
4. Refrigerate for one hour before serving. Leftovers can be refrigerated.

(inspired by RecipeZaar Broccoli with Cranberries Salad)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen