Kinamatisang Manok
Kinamatisang manok is a simple dish made with chicken, tomato, and various vegetables. A simple and hearty meal that perfectly complement you steamed white rice.
Equipment
- Large cooking pot and stirring spoon
- Chopping board and knife
- Measuring cup and spoon
Ingredients
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 kilo whole chicken, chopped into small pieces
- 4 tablespoons fish sauce
- 1 teaspoons ground black pepper
- 5 large tomatoes, chopped
- ½ to 1 cup water
- 1 small raddish or "labanos", cut into circles
- ¼ kilo lady fingers or "okra"
- ½ to 1 teaspoon salt
- 1 bundle water spinach or "kangkong" or lettuce
Instructions
- In a large cooking pot, heat oil over medium heat. Sauté garlic and onion, and cook until fragrant and light brown.
- Add the chicken pieces in the pan and season with fish sauce and pepper. Cook until no longer pink about 2-3 minutes.
- Combine tomatoes and cook until they are tender. Gently crush them with the back of the wooden spoon to release their juices. Add water to the sauce to make a lovely broth.
- Cover pan and cook, stirring occasionally, for 25-30 minutes, or until chicken is tender and sauce begins to thicken.
- Add the raddish and lady fingers (okra) and simmer for 1-2 minutes. Season with salt, taste and adjust the flavor.
- Finally, add in the kangkong leaves or lettuce and cook for another minute. Cover and turn off the heat. Let the remaining steam cook the green vegetables.
- Transfer the kinamatisang manok in a serving bowl. Serve with steaming rice.
- Share and enjoy!
