PRINT THIS RECIPE
Makes: 2 servings
Preparation and cooking time: 1 hour
¾ part chicken breast
½ cup red onions
1 pc bay leaf
1 tsp black peppercorns
½ cup celery leaves (discards)
¼ cup chicken strips
½ tbsp cooking oil
1 tbsp garlic, peeled and minced
1 tbsp red onions, peeled and chopped
1 tbsp ginger, peeled, chopped and smashed
1 pc siling green/ siling haba, chopped
½ cup squash/ kalabasa, peeled and chopped
½ cup sitaw, chopped
1 tbsp prepared bagoong
¼ cup chicken stock
1 can coconut milk
salt and pepper to taste
Pour water and drop the chicken in a pot and let simmer for 5 – 8 minutes or until scum appears on top of the simmer water. Take the pot from the heat and discard the water. Add clean water in the pot with the chicken and put back on low to medium heat.
Add black peppercorns, bay leaf, celery leaves, and red onions and let simmer for about 10 – 12 minutes or until breast is cooked all the way through.
Strain chicken from the stock and set aside chicken and broth in separate bowls.
Flake chicken. Set aside.
Place pan on low to medium heat. Pour oil and sauté garlic, onions, ginger and siling haba for about 2 minutes until aromatic. Add chicken strips and prepared bagoong and sauté for about a minute before adding in the kalabasa and sitaw.
Pour in chicken stock and let simmer for about 7-8 minutes before adding the coconut milk. Season with salt and pepper.
Let simmer for 5 more minutes before taking it out of the heat and serving.