CORNED BEEF LUGAW

Ingredients:

3	tbsp	cooking oil
6	cloves	garlic, minced
1 (50 g)	pc	onion, chopped
1 (20 g)	thumb	ginger, sliced
2/3	cup	uncooked medium to long grain rice, washed once
1/3	cup	uncooked malagkit rice, washed once
2	tbsp	patis
10	cups	chicken stock
1 (380 g)	can	PUREFOODS CORNED BEEF CHUNKS
		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 pot, sauté onion and ginger. Add rice and patis. Pour stock and bring to boil. Let simmer until rice is soft like porridge.
Add corned beef and cook for 2 minutes. Serve hot with condiments on the side.

Makes 8 to 10 servings.

*make by dissolving chicken cubes or by boiling chicken bones

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