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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