Savory Chicken in Creamy Coconut Sauce (Adobong Manok sa Gata)
By PutoPinoy on Tuesday, February 07, 2012 At
Tuesday, February 07, 2012
Ingredients:
>1/2 kilo chicken, cut-up
>3 tbsps cooking oil
>6 cloves garlic, finely minced
>1 pc re onion, chopped
>1/2 cup white vinegar
>2 tsps rock salt
>1 tsp whole peppercorns
>1 cup coconut cream (kakang-gata)
>2 pcs finger chilis
>1 pc hot chii pepper, cut into two
Procedure:
1. Heat oil in a medium pan, Saute garlic & onion until limp. Add chicken pieces. Put salt and peppercorns. Cook chicken until no longer pinkish in color.
2. Pour in the vinegar. Do not stir until it boils. Continue cooking in moderate heat until liquid has reduced to half.
3. Add in the coconut cream and chilis. Simmer in low heat until sauce slightly thickens. Adjust taste, if necessary.
5. Serve with steamed rice.
>1/2 kilo chicken, cut-up
>3 tbsps cooking oil
>6 cloves garlic, finely minced
>1 pc re onion, chopped
>1/2 cup white vinegar
>2 tsps rock salt
>1 tsp whole peppercorns
>1 cup coconut cream (kakang-gata)
>2 pcs finger chilis
>1 pc hot chii pepper, cut into two
Procedure:
1. Heat oil in a medium pan, Saute garlic & onion until limp. Add chicken pieces. Put salt and peppercorns. Cook chicken until no longer pinkish in color.
2. Pour in the vinegar. Do not stir until it boils. Continue cooking in moderate heat until liquid has reduced to half.
3. Add in the coconut cream and chilis. Simmer in low heat until sauce slightly thickens. Adjust taste, if necessary.
5. Serve with steamed rice.
Labels: Meat Recipes, Poultry
