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About this recipe:
This is a native Philippine dish that is really gorgeous! I've adapted it slightly just to thicken the sauce. Serve on a bed of rice. Once you have tried it as below, try substituting the water for a can of coconut milk.
1 kg chicken breast fillets
125ml rice vinegar
2 peppers (red & green work well)
Small pack of baby corn on the cob
1 clove garlic
1/2 teaspoon black pepper
1 tablespoon soy sauce
2 bay leaves
1 level tablespoon of cornflour
10 min › Cook:
25 min › Ready in:
Slice the corn length ways and chop the peppers into strips.
Place the peppers, corn, bay leaves, water, rice vinegar, soy sauce and black pepper in a medium pot. Heat and leave to simmer.
Chop up the chicken and the whole clove of garlic (or use paste or graduals equivalent to a whole clove). Fry together until cooked.
Transfer the chicken and garlic into the same saucepan and simmer for 15 mins.
Mix the cornflour with half a cup of cold water and stir into the dish. Serve when ready.
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