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
whole native chicken
thumb ginger slightly crushed
stalks of lemongrass
Ground black pepper
1 1/2 cups
In This Recipe
In a pressure cooker or pot, boil 4 liter of water with 1 tbsp of salt.
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.
Add 1 tbsp salt and 1 tbsp ground black pepper, and mix the chicken, until no red blood is coming out from the bones.
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.
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.
Taste the soup and add salt and pepper as needed. Add the green chilis, and cook for another 10-12 minutes.
Add the malunggay leaves and cook to your preferred doneness.
Transfer into a serving bowl, and serve while it’s hot!