INGREDIENTS:
- 1 cup kadyos (pigeon peas)
- 1 whole native chicken, cut into serving pieces
- 2 pcs ubad (banana tree core), chopped
- 1 pc medium-sized onion, quartered
- 1 thumb- sized ginger, peeled and bruised
- 2 bundled tanglad (lemongrass)
- 3 pieces siling haba (birds eye chili)
- 6 cups water
- 1 chicken cube (optional)
- salt and pepper to taste
HOW TO COOK:
- Prepare kadyos by soaking it overnight (if you don’t have time, just wash kadyos in water).
- Boil it in 2 cups water for 5 minutes (this will release the scum from the kadyos).
- Remove from the flame then discard water and wash the kadyos again.
- In a cooking pot, pour water then add the native chicken, lemongrass, a little salt, and the kadyos beans.
- Bring to a boil.
- Add the ginger, onions, siling haba, and ubad, then let it boil until the chicken and kadyos beans are tender.
- Add the chicken cube, salt, and pepper.
- Cover the cooking pot and simmer for more 5 minutes.
- Serve hot with steamed rice. Enjoy!
IMAGE: flavoursofiloilo.blogspot.com
Also try: Bacolod Kansi
