Kinamunggayang Manok

Ingredients for Kinamunggayang Manok

• 1 kg free-range chicken thighs and legs
• 1 litre chicken stock
• 1 1/2 cups malunggay leaves
• 1 small banana blossom, shredded
• 1 thumb-sized ginger, thinly sliced
• 1 large red onion, chopped
• 6 cloves garlic, minced
• 2 tbsp salt, for brining
• Oil
• Fish sauce, to taste
• Freshly ground black pepper, to taste

How to cook Kinamunggayang Manok

1. 1.Soak shredded banana blossom in 3 cups water and salt for 2 hours, then drain.
2. 2.Heat oil in a pot; sauté garlic, onion, and ginger until the onion softens.
3. 3.Add chicken and stir-fry over high heat for 2 minutes, browning all sides.
4. 4.Add chicken stock, bring to a boil, then simmer 45 minutes for free-range chicken, or about 20 minutes for regular chicken.
5. 5.Add banana blossom and simmer 10 minutes. Add malunggay, cover, simmer 5 minutes, then season with fish sauce and pepper.