- 450 grams chicken fillet
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 pieces egg whites
- 250 grams breading
- 500 ml oil for deep frying
- 15 grams garlic
- 30 grams white onion
- 30 grams ginger
- 375 ml fresh gata
- 30 grams chicken broth cubes
- 6 tablespoons pinakurat
- 15 grams malunggay leaves
- 60 grams green chilli
- In a bowl, season chicken fillet with salt and pepper.
- Dip fillet pieces in beaten egg whites and roll in breading.
- Deep-fry until golden brown. Set aside.
- Sauté onion, garlic and ginger.
- Add fresh gata, chicken broth cubes, pinakurat, malunggay leaves and cooked chicken.
- Garnish with chopped green chili.
Source: The Maya Kitchen
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