Gooday Ladies and Gents !!!
Itzzyoboi Quinjohn again trying for the first time posting food related stuff also known as TINOLANG MANOK ( A common / daily filipino dish together with rice ) I love to eat and cook food, experiment and all. Now that is out of the way Lets Dig In 😋😋
Again its not a tutorial or Guide if anyone wants to cook or produce this things you can try googling.
This is how its cooked in our household so yes it may not be the standard but rather something similar 🤣🤣
First things First !!
Ingredients
Chinese Cabbage ( Pechay )
Sayote ( Chayote / Vegetable pear / mirliton )
Black Pepper
Ginger
Red Onions
Water
and of course Chicken
Prep the ingredients
Peel and slice the Ginger thinly
You can squeeze the ginger if you want and also you can choose not to peel it, Again this is how its done in our home so its totally up to you how you want it.
Next thing is prepping the Red Onions
Next up is Chayote / Mirliton / Vegetable Pear
peel it and slice it about 1" width and 2" long
next up
pechay / chinese cabbage
I sliced it into two parts
now that the ingredients is all prepared
LETS START COOOOOKING !!!!
🥘
Heat up the pan or wherever you wanna cook it, mines this one i dont know whats the counter part of it where you at but in Philippines we call it kaserola
you heard it right 🤣 we are the Latino's / Latina's of the ASIA
put some oil wait for it to heat up
then drop the aromas
onions stir a little
then drop the gingers too
Heat it up and stir a little wait for it to produce some juices to negate the
odor / foul odor of the chicken
we dont want something smelling bad when bitting down on our food thats what this badboys is for
when its all looking good drop them chickkkkennnnnssss 🐔🐔 !!!
make sure you coat every part of the chicken with the juices coming from our aromatics
add some black pepper / ground pepper
and cover it up let it simmer for around 3-5 minutes to fully eliminate whatever foul smelling it has
then i poured some water about 2-3 cups.
wait for it to boil then drop the chayote / vegetable pear cover it and let it sit for another 5 minutes.
check for the consistency of the chicken and chayote if its right to your liking then season it, mines salt and magic sarap
turn of the stove then drop the pechay
this way we wont overcook the pechay
PS. I used pechay since no malunggay / morringa is available
i have a dip or more like add ons which is
baguong with vinegar
baguong / Fish paste / fish sauce / fermented fish
and red chilli
Thats it guy. Happy cooking 😋😋
after eating im way too full AHAHAHAHA 🤣
Quinjohn PEAAAAAAAZZZZZEEEEOUTTTV✌️✌️!!!