You can use regular chicken, but give free-range organic chicken a try. It delivers a more flavorful broth.
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Serves 7 Prep Time 10 minutes Cooking Time 40 minutes
1 tablespoon olive oil
1 tablespoon garlic, crushed
1 tablespoon onion, minced
1 tablespoon ginger, minced
1 whole organic chicken, cut in chunks
3 cups water
salt and pepper to taste
1 bundle wild flowering pechay
1 In a pan, sauté garlic, onion, and ginger in olive oil.
2 Add organic chicken and sauté for 3 minutes.
3 Add water and let it come to a boil. Turn down the fire to medium and let it simmer for 30 minutes, or until chicken is tender.
4 Season with salt and pepper.
5 Add flowering pechay and cover. Simmer for another 2 minutes.
Veggie tip: Flowering pechay (Chinese cabbage or bok choy) is a good source of vitamins A and C, and also rich in beta-carotene.
Photography by David Hanson │ Art Direction by Nat Clave │ Produced by Divine Enya Mesina
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