This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Heat oil in a pot and sauté garlic, ginger, onion, tomatoes and finger chili for 2 minutes. Add chicken and continue to cook for 2 minutes. Pour rice washing, bring to a boil, skim the scum and simmer for 5 minutes.
Step2
15 Min
Pour MAGGI® MAGIC SINIGANG® Original with Gabi, fish sauce and brown sugar. Set aside for another 15 minutes.
Step3
0 Min
Remove chicken and set aside. Strain the broth into a pot. Purée strained garlic, ginger, onion, tomatoes and finger chili until smooth. Set aside as dipping sauce.
Step4
0 Min
Cook rice with 3 cups of the sinigang broth. Reserve remaining broth to serve as soup.
Step5
10 Min
To assemble, debone chicken and cut into serving pieces. Serve on top of rice with cucumber, tomato, spring onion and cilantro. Serve with dipping sauce and soy souce. Garnish broth with spring onion.
Step1
of
5
Heat oil in a pot and sauté garlic, ginger, onion, tomatoes and finger chili for 2 minutes. Add chicken and continue to cook for 2 minutes. Pour rice washing, bring to a boil, skim the scum and simmer for 5 minutes.
Step2
of
5
Pour MAGGI® MAGIC SINIGANG® Original with Gabi, fish sauce and brown sugar. Set aside for another 15 minutes.
Step3
of
5
Remove chicken and set aside. Strain the broth into a pot. Purée strained garlic, ginger, onion, tomatoes and finger chili until smooth. Set aside as dipping sauce.
Step4
of
5
Cook rice with 3 cups of the sinigang broth. Reserve remaining broth to serve as soup.
Step5
of
5
To assemble, debone chicken and cut into serving pieces. Serve on top of rice with cucumber, tomato, spring onion and cilantro. Serve with dipping sauce and soy souce. Garnish broth with spring onion.
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