Chicken Ginger Stew with Vegetables

Ingredients :

1 lb. chicken, cut into serving piecesor any choice cuts of your liking like thighs, drumsticks or wings)

1 thumb-sized fresh ginger root, cut into strips

2 cloves garlic, crushed

1 onion, chopped

2 tbsp. patis (fish sauce)

salt, to taste

4 to 5 cups water (or rice water – 2nd washing)

2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

serves up to 4 people

Picadillo

Ingredients :

2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
3 tomatoes, chopped
1 cup ground meat
3 to 5 cups water
3 pcs. potatoes, peeled and diced
salt and pepper, to taste

Cooking Procedures :

1. Heat oil in a pan over medium heat. Sauté garlic, onion and tomatoes until soft and wilted.
2. Add ground meat and cook until lightly browned for about 3 minutes. Season with salt and pepper. Pour in water and bring to a boil.
3. Lower the heat and then add diced potatoes. Cook until tender. Correct seasonings. Simmer for another 2 minutes.
4. Remove from heat. Transfer to a serving dish. Serve hot.

serves up to 4 people