- Chicken, cut into serving portions - 300 to 400 g
- Sauteed Bagoong alamang (fermented shrimp paste) - 2 tbsp (you can add more)
- Garlic, chopped - 4 cloves
- Onions, diced - 1 small
- Ginger - 4 slices
- Ripe tomatoes, diced - 2 small
- Coconut Powder - 5 tbsp
- Water - 3c
- Vegetable oil - 1 tbsp
INSTRUCTIONS:
- Heat oil in a wok then add the chicken. Pan fry until all sides turned brown.
- Add the garlic, then the ginger and onions. Give a quick stir (10 stirs). Then throw in the tomatoes. Pan fry under low heat for a minute or until the tomatoes soften
- Pour 2 cups of water and 2 tbsp of bagoong alamang, cover, and bring to a boil. Simmer for at least 15 minutes. check water level.
- Dissolve the coconut cream in 1 cup of water and pour it into the chicken stew. Cover and bring to a boil. Simmer for another 15 minutes. Add water as needed.
- Remove cover and simmer until most of the liquids have evaporated
Source: Lutuing Bahay
Share It To Your Friends!
Loading...
