This vegetable and chicken recipe is very simple, nutritious and healthy. It is also one of my favorite vegetable dish because it is tasty and lots of dietary fibers which is good for your digestive system. When you bought young bamboo shoots, it is tender and delicate. But it is not easy to find young bamboo shoots because most often when you go and buy to the wet market or supermarkets, they are already mature and hard. It’s like you are eating the bamboo tree itself and also there is a peculiar smell when the bamboo shoots are contaminated. So if want to cook chicken with vegetables, I think bamboo shoots are one of the best option.
Unlocking the Flavorful Delight: Ginisang Labong sa Manok Recipe
Ginisang Labong sa Manok, a delightful Filipino dish that combines the goodness of chicken and the unique taste of bamboo shoots, is not only a feast for your taste buds but also a nutritious addition to your dining table. In this article, we’ll guide you through the simple steps of preparing this mouthwatering dish, sharing tips on choosing the right ingredients and ensuring a delicious outcome.
Discovering the Essence of Ginisang Labong sa Manok
Ginisang Labong sa Manok stands out for its simplicity, nutrition, and the wholesome blend of flavors it offers. The dish is a personal favorite, not just for its delicious taste but also for its high dietary fiber content, promoting a healthy digestive system. The star ingredient, bamboo shoots, adds a unique texture and flavor to the dish, making it a must-try for any Filipino cuisine enthusiast.
The Quest for Tender Bamboo Shoots
When embarking on the journey of preparing Ginisang Labong sa Manok, the choice of bamboo shoots is crucial. Opting for young bamboo shoots is ideal as they are tender and delicate, contributing to the overall palatability of the dish. However, finding young bamboo shoots might be a challenge, as markets often carry mature and hardened ones. Consuming mature bamboo shoots can mimic the experience of eating the bamboo tree itself, and contamination can introduce an undesirable smell.
Boiling Bamboo Shoots to Perfection
Begin the culinary adventure by washing the sliced bamboo shoots thoroughly and draining them. In a pot, bring water to a boil, and carefully immerse the bamboo shoots for a quick boil of 2 minutes. Once done, transfer the bamboo shoots to a strainer, rinse them in tap water, and allow any excess water to drain. This process ensures that the bamboo shoots are cleaned and prepared for the flavorful journey ahead.
Sautéing Aromatics for Flavorful Bliss
In a pan, heat 2 tablespoons of cooking oil. Sauté a harmonious trio of ginger, garlic, and onion for a minute, releasing a tantalizing aroma that sets the stage for the dish’s robust flavor. Introduce patis (fish sauce) to the mix, allowing it to simmer for an additional minute. Then, add the chicken, stirring until it renders fat and achieves a delectable brown hue. Season the chicken with black pepper powder, ensuring each piece is coated in a symphony of flavors.
Integrating Bamboo Shoots for a Textural Symphony
Now, it’s time to introduce the star ingredient—bamboo shoots. Stir them into the chicken, ensuring a seamless integration of flavors. The bamboo shoots not only contribute a unique taste but also complement the chicken, creating a delightful combination. As the bamboo shoots and chicken dance in the pan, the dish begins to take shape.
Simmering to Perfection
To elevate the flavors further, add water and a chicken cube to the mix. Bring the concoction to a boil, then let it simmer until the chicken reaches the desired tenderness. This simmering process allows the ingredients to meld together, creating a savory masterpiece that is both comforting and satisfying.
Adding the Finishing Touch
To complete the culinary symphony, incorporate saluyot or dahon ng sili, simmering for an additional minute. These leafy greens add a touch of freshness and vibrant color to the dish. The final result is a steaming pot of Ginisang Labong sa Manok, ready to be savored with a plate of warm, cooked rice.
Serving Happiness on a Plate
Ginisang Labong sa Manok is best enjoyed hot, the flavors harmonizing to create a memorable dining experience. As you savor each bite, relish the goodness of the tender chicken, the crunch of bamboo shoots, and the burst of flavors from the aromatic spices. This dish not only nourishes the body but also satisfies the soul, making it a perfect addition to your repertoire of Filipino recipes.
A Culinary Adventure Worth Taking
Ginisang Labong sa Manok is a culinary adventure that promises not just a delicious meal but also a connection to Filipino flavors and traditions. With a few simple steps, you can recreate this dish at home, delighting your family and friends with a taste of authentic Filipino cuisine. So, gather your ingredients, follow the steps, and embark on a journey of flavors with Ginisang Labong sa Manok.
How to Cook Ginisang Labong sa Manok
- 1/2 kilo chicken wings
- 1/2 kilo labong or bamboo shoots thinly sliced
- 2 pc thumb sized ginger slice into strips
- 3 cloves garlic crushed
- 1 piece onion chopped
- 2 bunches dahon ng sili or saluyot
- 1 to 2 Tbsp. patis
- 1/2 tsp. ground black pepper
- 2 cups water
- 1 pc chicken cube
- cooking oil for sauteing
- water for boiling the labong
How to Cook Ginisang Labong sa Manok:
- Wash the sliced bamboo shoots and drain. Put water in a pot and bring to a boil.
- Put the bamboo shoots in the boiling water and boil for 2 minutes. Remove from the pot and put in a strainer.
- Rinse the bamboo shoots in tap water and drain excess water. Set aside.
- Heat 2 Tbsp. of cooking oil in a pan and saute ginger, garlic and onion for 1 minute.
- Add patis and let it simmer for a minute. Then put the chicken and stir. Season with black pepper powder and stir the chicken until fat renders and becomes brown.
- Add the bamboo shoots and stir until the bamboo shoots is well mixed with the chicken.
- Add water and chicken cube then bring to a boil then simmer until the chicken is tender.
- Add the saluyot or dahon ng sili and simmer for 1 minute. Serve hot with cooked rice.
Cooking Tips of Ginisang Labong sa Manok:1. Optimal Bamboo Shoot Preparation: When working with bamboo shoots for Ginisang Labong sa Manok, it's crucial to ensure they are tender and free from any unwanted flavors. To achieve this, boil the sliced bamboo shoots for precisely 2 minutes after placing them in boiling water. Follow this by rinsing them in tap water and allowing excess water to drain. This process not only cleans the bamboo shoots thoroughly but also helps in maintaining their delicate texture, contributing to the overall success of your dish. 2. Perfect Sautéing for Enhanced Flavor: The initial sautéing of ginger, garlic, and onion plays a pivotal role in building the foundation of flavors for your Ginisang Labong sa Manok. To maximize the aromatic profile, sauté these ingredients in 2 tablespoons of cooking oil for precisely 1 minute. The combination of these aromatic elements forms a robust base, infusing your dish with a delightful fragrance. Additionally, allowing the chicken to simmer in fish sauce (patis) enhances the umami taste, ensuring a well-rounded and savory experience. 3. Simmering Techniques for Tenderness: Achieving the perfect tenderness in your chicken is a key element in making Ginisang Labong sa Manok a culinary delight. After introducing the bamboo shoots, water, and chicken cube to the mix, bring the concoction to a boil. Once boiling, reduce the heat to a simmer and allow the flavors to meld slowly. This simmering process not only ensures that the chicken is cooked to perfection but also allows the ingredients to intermingle, creating a rich and savory broth. Patience during this stage pays off, as it results in a dish where every bite is a succulent and flavorful experience.
Nutrition Notes:Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Facts:Amount per Serving:316g, Calories: 262kcal, From fat:157, Total fat:17.8g, Saturated Fat:9.2g, Trans Fat:0.1g, Cholesterol:91mg, Sodium:139mg Total Carbohydrate: 10g, Dietary Fiber: 3g, Sugars: 6g, Protein: 17g, Vitamin A: 10%, Vitamin C: 17%, Calcium: 6%, Iron: 7%