Saturday, July 28, 2012
Recipe: Nilagang Manok
2 T olive oil
1/2 small onion, sliced
2 cloves garlic, minced
1/4 C ginger root, minced
8 C water
1 stalk celery, broken in three pieces
1 bay leaf (or 1t chopped bay leaves)
1 lb boneless skinless chicken breast meat, cut up
3/4 lb boneless skinless chicken leg meat, cut up
3 C cabbage, sliced
1/2 bunch green onion, cut into 2" pieces
salt and pepper, to taste
patis, to taste
1. In large pot, heat oil over medium heat. Add onion, garlic, and ginger and cook 2-3 minutes or until onion begins to look translucent.
2. Add water, celery, bay leaf, and chicken. Bring to rolling boil; reduce heat to low and cook 30 more minutes.
3. Remove celery. Add cabbage and green onion. Season with salt, pepper, and patis, to taste. Cook an additional 15 minutes, or until cabbage and green onions are soft.
4. Serve on rice with patis.
I used sea salt and fresh ground pepper. Growing up, I always had it with white rice, but I made brown rice because I'm trying to be healthier.