INGREDIENTS:
One whole chicken, weighing almost a kilo (without skin)
De boned and
cut into thin slices
½ cup chicken liver, diced thinly
2tbsp. Worcestershire sauce (for marinade)
2 tbsp. garlic crushed
2 tbsp. cooking oil
2 large onions, chopped
1cup fresh tomatoes, chopped
2 tbsp. vinegar
2 tbsp. Worcestershire sauce (bay or sauce)
3 pcs. bay leaves
1whole piece each
of red and green pepper cut into thin strip
3 cups of shredded fresh buko (used melon grater to form
noodles then cook in chicken broth ten drain)
Juice from 2 pcs. calamansi
Worcestershire sauce for seasoning
PROCEDURE:
In a large frying pan, sauté garlic in hot oil adding
onions and tomatoes. Cook until soft. Lower the heat and add vinegar, Worcestershire
sauce, bay leaves, red and green pepper then simmer and let boil he without
stirring. Cover.
Add and blend well the marinated chicken and chicken
liver, mixing until cooked in simmering heat. Season to taste. Pour the
afritada mixture to the drain buko noodles then mix carefully. Serve with some
Worcestershire sauce mixed with calamansi juice.
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