How to Cook Ginisang Labong sa Manok
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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: bamboo shoots, ginisang labong, labong sa manok
Servings: 6 Servings
Calories: 262kcal
Author: Manny
- 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% 