Saturday, 4 September 2010

Pinatisang Manok – dry type

lPinatisang manok for lunch today. Chicken again!!! We’d be growing feathers and wings already.

Here’s another chicken dish I just cooked last night for our packed lunch today. For a change from our usual Chicken adobo or chicken-pork adobo (na lang lagi???), I experimented on this new chicken dish that is almost similar to adobo without the soy sauce and vinegar. I just used fish sauce and some ginger roots.

I love the dry type adobo. Adobo cooked in a way that all the liquid evaporates and only the oil from the pork or chicken or both (chicken-pork or PORK adobo are our favorites) remains (actually, minantikahang baboy o manok yun :D) That’s what I did with this dish -dry pinatisang manok.

Here’s the recipe and the cooking procedure:

Ingredients :

Chicken cuts - 10 pcs

Fish sauce - 50 ml

Water – enough to cover the chicken

Ginger roots, sliced into strips – 1 inch size

Soya oil - 1 tbsp

Garlic, chopped – 4 cloves

Pepper & MSG to taste



Cooking Procedure :

1) Saute the garlic, ginger roots, then the chicken, in the oil (Do not heat the oil before adding the garlic) let it simmer for 5 minutes or more to allow the chicken to release it’s own oil.

2) Mix the fish sauce, water (1 cup) pepper & MSG then add to the sautéing chicken. Add more water enough to cover all the chicken cutlets.

3) Let it cook until all the liquid evaporates leaving only the oil and the chicken of course. Serve with sinangag. I used the oil from my pinatisang manok to fry my sinangag

- Sharosem (3September2010)

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