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Pour water and drop the chicken in a pot and let simmer for 3 minutes or until scum appears on top of the simmer water. Take the pot from the heat and discard the water. Add clean water in the pot with the chicken and put back on low to medium heat.
Add black peppercorns, bay leaf, celery leaves, and red onions and let simmer for about 10 – 12 minutes or until breast is cooked all the way through.
Strain chicken from the stock and set aside chicken and broth in separate bowls. Flake chicken after letting it cool.
Place pan on low to medium heat. Pour oil and sauté garlic, onions, ginger and siling haba for about 2 minutes until fragrant. Add chicken strips and prepared bagoong and sauté for about a minute before adding in the kalabasa and sitaw.
Pour in chicken stock and let simmer for about 7-8 minutes before adding the coconut milk. Season with salt and pepper.
Let simmer for 5 more minutes before taking it out of the heat and serving.
Ingredients
Directions
Pour water and drop the chicken in a pot and let simmer for 3 minutes or until scum appears on top of the simmer water. Take the pot from the heat and discard the water. Add clean water in the pot with the chicken and put back on low to medium heat.
Add black peppercorns, bay leaf, celery leaves, and red onions and let simmer for about 10 – 12 minutes or until breast is cooked all the way through.
Strain chicken from the stock and set aside chicken and broth in separate bowls. Flake chicken after letting it cool.
Place pan on low to medium heat. Pour oil and sauté garlic, onions, ginger and siling haba for about 2 minutes until fragrant. Add chicken strips and prepared bagoong and sauté for about a minute before adding in the kalabasa and sitaw.
Pour in chicken stock and let simmer for about 7-8 minutes before adding the coconut milk. Season with salt and pepper.
Let simmer for 5 more minutes before taking it out of the heat and serving.
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