Tinolang Native Organic Chicken with Flowering Pechay

You can use regular chicken, but give free-range organic chicken a try for a more flavorful broth.


March 2008 | By Daisy Langenegger
Tinolang Native Organic Chicken with Flowering Pechay
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at a glance

Main Ingredient

Poultry

Type

Soup

Preparation Time

00:00:00


Date Published

March 2008

You can use regular chicken, but give free-range organic chicken a try. It delivers a more flavorful broth.

RELATED recipes: Tinolang Manok, Tinolang Manok at Pakwan

Serves 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

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.




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