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Prep time
10 minutes
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Cook time
3 hours
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Serves
7
Author Notes
A soup-based native chicken dish, slow-cooked for hours after being cooked in a pressure cooker, mixed with chopped sayote, malunggay leaves, lemongrass, ginger, and green chili. The perfect comfort and healing food. —Mr. Hugh's Kitchen
Ingredients
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1
whole native chicken
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1
sayote chopped
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2 pieces
green chilis
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1
thumb ginger slightly crushed
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4
stalks of lemongrass
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Salt
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Ground black pepper
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1 1/2 cups
malunggay leaves
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Cooking oil
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4 liters
of water
Directions
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In a pressure cooker or pot, boil 4 liter of water with 1 tbsp of salt.
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While waiting for the water to boil, heat up your pan or pot, and add about 2 tbsp cooking oil. Once nice and hot, put the chicken skin-side down, one by one. Let the skin brown a little and shed its fats.
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Add 1 tbsp salt and 1 tbsp ground black pepper, and mix the chicken, until no red blood is coming out from the bones.
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Once water is boiling, transfer the chicken with the oil to the pot/ pressure cooker, and add the lemongrass, and ginger. Cover the pressure cooker, and let it cook for 2 hours under medium heat. If using a regular pot, you may need 5 hours total to slow-cook the chicken so it’s so tender, it falls off the bones.
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Before opening the pressure cooker, make sure the pressure has been released. Add the chopped sayote, and let it cook under medium low fire for another 45 minutes.
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Taste the soup and add salt and pepper as needed. Add the green chilis, and cook for another 10-12 minutes.
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Add the malunggay leaves and cook to your preferred doneness.
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Transfer into a serving bowl, and serve while it’s hot!
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