CHUNKEE CORNED BEEF LUGAW

Ingredients:

3	tbsp	cooking oil
1	tbsp	minced garlic
1	pc	onion, chopped
20	grams	ginger sliced into 1-inch thick pieces
2/3	cup	long-grain rice, washed once
1/3	cup	malagkit rice, washed once
2	tbsp	patis
4	L	chicken stock*
1 (350 g)	can	PUREFOODS CHUNKEE CORNED BEEF
		*make by dissolving chicken cubes or by boiling chicken bones
		patis, chopped green onions, toasted shallots or garlic, calamansi halves for condiments

Procedure:

In a pot, heat oil and sauté garlic until brown. Set aside. In the same oil, sauté onion and ginger. Add rice and patis. Pour stock and boil. Let simmer until rice is soft and porridge-like.
Add corned beef and cook for 2 minutes. Serve hot with condiments on the side.

Makes 5-6 servings.

Tip/s: Add additional stock to adjust thickness of the porridge.

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