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About this recipe:
A native dish from the Philippines where coconuts are abundant. The combination of coconut juice and ginger gives it's flavorful and unique taste that me and my family enjoys.
1 tablespoon canola oil
3 cloves garlic, chopped
1 medium red onion, finely chopped
2 medium tomatoes, cut into wedges
1 tablespoon crushed ginger
1 cup Chinese cabbage (pechay), sliced
1 pound chicken, cut into pieces
2 pcs young coconut (juice & meat)
1 tablespoon fish sauce (patis)
salt to taste
1 cup water
- Boil chicken slices in 1 cup of water until the water just dries up (this will lock-in the chicken's flavor).
- Add canola oil and sautee with ginger, garlic, onions and tomatoes.
- Add Chinese cabbage, coconut juice and meat, simmer for about 15 minutes.
- Add fish sauce and/or salt to taste.
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