TINOLANG MANOK (CHICKEN AND SAYOTE STEW)


2 tbsp vegetable oil
2 tbsp ginger julienned
3 cloves garlic,crushed
1 medium onion,sliced
2 lbs chicken,cut up into bite size pieces
2 tbsp fish sauce
1 tspBlack pepper
4 cups water
1 chicken bouillon
3 pieces sayote,peeled and sliced
1 medium carrots,sliced

In a large pot, heat the oil over medium heat and saute the ginger,garlic and onions for 1 minute.

Add the chicken and lightly brown all the pieces.

Add the fish sauce, black pepper ,water and chicken bouillon and bring to a boil. Lower the heat and simmer,covered,for 30 minutes or until the chicken is tender.

Add the sayote and carrots and cook for 5 minutes or until tender. If using pepper leaves or spinach, remove from heat without simmering and let stand for 5 minutes before serving.

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