Recipe by rpgaymer
This stew is from the more European-influenced spectrum of Filipino cuisine. It is quick and easy to make, and it's a great one-dish meal that tastes almost like a rustic chicken soup.
Top Review by barbie v.
My Mom that raised me is from the Philippines and this is a basic comfort food there. You can add more Ginger if you like and at home I have added other veggies from time to time like mushroom or a touch of bell pepper or some snap beans. It is not a set in stone recipe and it usually is served with rice and patise (fish sauce) for those that can eat it I make a blend of soy sauce and lime juice to go with it that is 2 parts soy to one part lime for those that wish to try it. but have a seafood allergy such as I developed :( but still excellent recipe thank you for sharing :)
- 8 chicken drumsticks
- 4 cups water
- 1⁄8 cup fresh ginger, peeled & thinly sliced
- 1⁄2 teaspoon peppercorn
- 1 1⁄2 tablespoons soy sauce
- 1 onion, sliced
- 2 celery ribs, sliced
- 1 small carrot, peeled & sliced
- 2 russet potatoes, peeled & chopped into 1-inch pieces
- 1 tablespoon olive oil
- 1 napa cabbage, washed & sliced
Directions See How It's Made
- Place the chicken in a heavy pan with the water, ginger, peppercorns, soy sauce, carrot, onion, and celery. Boil uncovered over high heat for 25 minutes.
- While that's cooking, heat the oil over high heat in a large frying pan. Add the potatoes, and saute them for 8-10 minutes, or until they are lightly browned on some sides. Set aside.
- Add the potatoes and cabbage to the stew. Lower the heat , and simmer for 10 minutes. Mix well, and serve hot and steaming.