Required cooking skill level
30minutes preparation time
- 2 tbsp GOLDEN FIESTA Palm Oil
- 1 tsp garlic, minced
- 1 piece small onion, minced
- 1 tbsp ginger, crushed and sliced into strips
- 2 pieces pandan leaves
- 500 grams assorted chicken cuts
- 3 cups water
- 1 piece sayote, cut into small pieces
- ½ cup dahon ng sili (chili leaves)
- 3 tbsp liquid Seasoning
- 2 pieces tomatoes, seeded and quartered
- ½ cup DATU PUTI Fish Sauce, as dipping sauce
- 1. Heat Golden Fiesta Palm Oil, then sauté garlic, onion, ginger and pandan leaves in a stockpot.
- 2. Add chicken and cook covered for 10 minutes to let its natural juices out.
- 3. Add water and sayote. Bring to a boil before lowering to a simmer for 10 minutes, until the sayote is soft but not overcooked.
- 4. Season with liquid seasoning, then add dahon ng sili and tomatoes. Turn off the heat and remove pandan leaves before serving.
- 5. Serve with Datu Puti Fish Sauce, as dipping sauce.
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