INGREDIENTS:
- 1 kilo chicken, cleaned, chopped, skin removed
- 5 T canola oil
- 5 slices fresh ginger
- 4 T minced garlic
- 1 onion, chopped
- 2 T shrimp paste (bagoong)
- 3 pcs finger chillies (siling haba) whole or sliced, according to taste
- 1 can coconut cream
- 2 mangoes, deseeded, sliced
- salt and pepper to taste
- Heat up the cooking oil in a wok or skillet. Saute ginger until fragrant. Saute the onions until soft. Saute the garlic until fragrant.
- Add in the shrimp paste. Stir for a while, then add in the chicken. Mix for a while until chicken changes color.
- Add in the finger chillies, coconut cream. Cover and let cook for 15 to 20 minutes until chicken is cooked through. Do not overcook chicken as the meat will harden.
- Add in the sliced mangoes, season to taste and serve warm.
Source: Heart And Hearth
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