Monday, June 18, 2012

Ginataang Pakpak at Atay ng Manok (Chicken Wings and Liver Braised in Coconut Cream)

I have always loved coconut cream in my dish.  The aromatic flavour coming from it just makes me hungry.  They say the best meat that would really absorb this wonderful flavour would be chicken.  I have proven it true in this dish.  You can really taste the coconut cream in the chicken meat.  The herbs that I have added as an experiment worked wonderful with them too.

1/2 K chicken wings (tips removed)
1/2 K chicken liver
2 c coconut cream (kakang gata)
4 cloves of garlic, minced
1 medium onion, minced
1 chicken broth cube
1 ginisa mix
1 tsp sweet basil
1 tsp paprika
1 tsp chili powder or use the fresh ones
1 tsp powdered ginger or fresh ginger
2 c fresh spinach (or malunggay leaves)
2 tbsp fish sauce
1/2 c water
salt and pepper to taste.

Marinate the chicken wings with fish sauce for 15 minutes.
Sear the chicken wings.  Remove from pan.
Sautee onions and garlic.
Add in cube and ginisa mix.  Stir.
Add in the basil, paprika and ginger.
Put in the chicken wings.  Stir.
Put in the chicken.
Add in the liver.  Do not stir.
Pour in the water. 
Add in salt, pepper, and chili powder.
Boil until meat and liver are tender.
Pour in the coconut cream.  Simmer for 5 - 10 minutes.

A comment or two will be appreciated...



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