1 small chicken (1 kilo) 1 cup rice
1/2 cup malagkit
1 large onion, sliced
3 cloves garlic, crushed 2 tbsp. ginger strips 2 tbsp. patis
1 tsp. vetsin
6-7 cups water
2 tbsp. cooking oil salt to taste
a few sprigs of spring onions, chopped
Cut chicken into medium size serving pieces.
Saute garlic until brown. Add ginger and onion. Add chicken. Stir for 2 minutes, season with patis. Cover. Cook for 3 minutes, then add rice, malagkit, and 2 cups water. Cook for 5 minutes. Then, add 4-5 cups water. Cover.
Lower heat when it begins to boil. Put aside chicken when tender and continue cooking, stirring constantly until rice and
malagkit is well done.
Serve hot with chopped green onions sprinkled on top. Serve with patis and calamansi juice as sauce.
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