INGREDIENTS:
- 1 lb chicken, cut into serving pieces
- 3 tbsp patis
- ½ bunch spinach or chili leaves
- 1 small knob ginger, julienned
- 2 cups chicken broth
- 2 tbsp cooking oil
HOW TO COOK:
- Pour the cooking oil in a pot and heat.
- Once the oil is hot enough, sauté the ginger for 1 to 2 minutes.
- Add the chicken pieces and cook until outer part turns brown.
- Pour- in the patis and cook in low heat for 5 minutes.
- Pour the chicken broth and increase the heat to medium then let it boil.
- Simmer for 30 minutes or until the chicken is tender and at least half of the liquid evaporates.
- Add the spinach or chili leaves and cook for a few seconds.
- Turn off heat and cover for at least 2 minutes to further cook the spinach.
- Transfer to a serving bowl and serve with steamed rice. Enjoy!
IMAGE: angsarap.net
Also try: Pininyahang Manok
