INGREDIENTS:
1 whole chicken – cut into serving pieces
1 medium onion – chopped
1 whole chicken – cut into serving pieces
1 medium onion – chopped
1/2 cup uncooked rice
1/2 cup malagkit rice
2 1/2 Tablespoon finely minced ginger
2 Tablespoon finely minced garlic
2 Tablespoon vegetable oil
Salt or Patis(Fish Sauce) to taste
Gound black pepper to taste
6 cups water (add more if it rice becomes too thick)
2 Tablespoon vegetable oil (for sauteing and browning garlic)
4 Tablespoon finely-minced garlic (set aside to be sauted)
1 cup chopped green onions or scallion for flavoring and garnishing (chop but separate the white parts)
Sesame oil to taste.
Slices of lemon or calamansi.
1 teaspoon kasubha or safflower for coloring. (See picture below).
DIRECTIONS:
Place wok or large casserole over medium-high heat then add oil.
When the oil is hot,add onions, garlic, and ginger.
Stir fry until onion is translucent.
Add chicken then stir fry until chicken is seared to light brown.
Add water and let it boil.
Remove all the foam that will float on top of the water.
Add rice and malagkit rice and let it boil.
Stir occasionally to avoid rice from sticking to the bottom.
Add the safflower.
Add the whites parts of the green onion.
Add salt or fish sauce as needed.
Add ground pepper.
Serve hot topped with chopped green onion.
Toasted garlic, lemon or kalamansi, additional chopped green onions, and sesame oil may be served on the side.
Prepare the Toasted Garlic
**Note: This process must be done while chicken is simmering.**
Place small frying pan on medium-low heat
Add 2 Tablespoon Vegetable oil.
Add 4 Tablespoon finely minced garlic.
Keep stirring until garlic light-golden brown.
Remove from heat, transfer in a small bowl then set aside. Yes, including the oil.
1/2 cup malagkit rice
2 1/2 Tablespoon finely minced ginger
2 Tablespoon finely minced garlic
2 Tablespoon vegetable oil
Salt or Patis(Fish Sauce) to taste
Gound black pepper to taste
6 cups water (add more if it rice becomes too thick)
2 Tablespoon vegetable oil (for sauteing and browning garlic)
4 Tablespoon finely-minced garlic (set aside to be sauted)
1 cup chopped green onions or scallion for flavoring and garnishing (chop but separate the white parts)
Sesame oil to taste.
Slices of lemon or calamansi.
1 teaspoon kasubha or safflower for coloring. (See picture below).
DIRECTIONS:
Place wok or large casserole over medium-high heat then add oil.
When the oil is hot,add onions, garlic, and ginger.
Stir fry until onion is translucent.
Add chicken then stir fry until chicken is seared to light brown.
Add water and let it boil.
Remove all the foam that will float on top of the water.
Add rice and malagkit rice and let it boil.
Stir occasionally to avoid rice from sticking to the bottom.
Add the safflower.
Add the whites parts of the green onion.
Add salt or fish sauce as needed.
Add ground pepper.
Serve hot topped with chopped green onion.
Toasted garlic, lemon or kalamansi, additional chopped green onions, and sesame oil may be served on the side.
Prepare the Toasted Garlic
**Note: This process must be done while chicken is simmering.**
Place small frying pan on medium-low heat
Add 2 Tablespoon Vegetable oil.
Add 4 Tablespoon finely minced garlic.
Keep stirring until garlic light-golden brown.
Remove from heat, transfer in a small bowl then set aside. Yes, including the oil.
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