Low Sodium Lugaw (Filipino Rice Porridge)

Warm, comforting, and heart-healthy, this Low Sodium Lugaw (Filipino Rice Porridge) is a delightful twist on a beloved traditional dish. Made with tender shredded chicken, soothing ginger-infused broth, and perfectly soft rice, this recipe skips the excessive salt without compromising on flavor. The use of low sodium chicken broth and a squeeze of calamansi or lime creates a light yet zesty balance that enhances every spoonful. Topped with vibrant green onions and creamy boiled eggs, this hearty porridge is perfect for breakfast, lunch, or dinner. Easy to make and rich in soothing qualities, this low sodium lugaw is a bowl of comfort that’s ideal for those looking for a healthier yet authentic take on a Filipino classic.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup White rice
• 1 large piece Chicken breast
• 8 cups Water
• 1 thumb-sized piece, sliced Ginger
• 2 cups Low sodium chicken broth
• 4 cloves, minced Garlic
• 1 medium, chopped Onion
• 2 tablespoons Cooking oil
• 0.5 teaspoon Ground black pepper
• 2 stalks, chopped Green onions
• 2 pieces, halved Boiled egg
• 2 pieces, sliced for serving Calamansi or lime

Directions

Step 1

Rinse the rice in a sieve under cold water until the water runs clear, then drain well. This helps to remove any excess starch.

Step 2

Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add the sliced ginger and sauté until fragrant, about 2 minutes.

Step 3

Add the chicken breast to the pot and sear on both sides until lightly browned, about 3-4 minutes each side. Remove chicken and set aside.

Step 4

In the same pot, add the remaining 1 tablespoon of cooking oil. Sauté the garlic and onion until onion becomes translucent, approximately 3-4 minutes.

Step 5

Return the chicken breast to the pot and pour in the water and low sodium chicken broth. Bring to a boil over high heat, then reduce to a simmer.

Step 6

Add the rice to the pot, stirring occasionally to prevent sticking. Allow it to cook and thicken for about 45 minutes, or until the rice is very soft and the porridge has reached your desired thickness.

Step 7

Remove the chicken breast from the pot once fully cooked (internal temperature should be 165°F/74°C) and let it cool slightly. Shred the chicken using forks and add it back into the pot.

Step 8

Season the lugaw with ground black pepper. If you find the need for saltiness, you may balance it with a light squeeze of calamansi or lime instead of adding salt.

Step 9

Serve the lugaw hot, garnished with chopped green onions. Each bowl can be topped with half a boiled egg and a wedge of calamansi or lime on the side.

Step 10

Enjoy your low sodium lugaw with extra black pepper or calamansi for added flavor without the extra sodium.

Nutrition Facts

Serving size	(3103.2g)

Amount per serving	% Daily Value*
Calories	942.0

Total Fat 41.5g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 2.5g
Cholesterol 325mg	0%
Sodium 1773.9mg	0%
Total Carbohydrate 82.5g	0%
Dietary Fiber 6.4g	0%
Total Sugars 12.0g
Protein 63.5g	0%

Vitamin D 48IU	0%
Calcium 337.3mg	0%
Iron 4.7mg	0%
Potassium 1596.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 26.5%

Carbs: 34.5%