Pininyahang Manok
A specialty dish of Marvin's Aunt (Tita / Ninang Marie). Pininyahang Manok is often found on the table during special occasions such as a birthday celebration or fiesta in my husband's side of the family. I sometimes cook it at home, whenever i crave for it. It has a creamy sauce from the milk and a sweet pineapple taste.
1 kg chicken thigh and legs, 'adobo' cut
3 pcs. potato, cut into 1.5" pieces
2 pcs. carrots, cut into 1.5" pieces
1 can Del Monte Pineapple Chunks
5 cloves of garlic, crushed
1 medium sized onion, chopped
cooking oil for sauteing
3/4 cup Fish Sauce (patis)
1 can of evaporated milk
2 medium eggs, lightly beaten
1 teaspoon of brown sugar, to taste
1 teaspoon of salt, to taste
1. Marinate the chicken in pineapple chunks (including the juice) and fish sauce (patis) for at least 45 minutes, better if overnight.
2. Saute garlic and onion in a deep pan. Once fragrant, add in the chicken pieces and saute until the oil and juices from the chicken oozes out. Add in the carrots and potatoes. Then add the rest of the marinade. Let it boil the bring to a gentle simmer over low heat until the chicken and vegetables are cooked through and tender. Check the taste of the chicken and the sauce. Adjust taste with a little sugar, salt or patis according to your liking. Turn off the heat. Cool down a little.
3. Mix the evaporated milk and the the lightly beaten egg together in a bowl. Pour this mixture into the chicken. Make sure that the pan is not very hot, so as not to curdle the milk-egg mixture. Serve with a hot steaming rice.
2 pcs. carrots, cut into 1.5" pieces
1 can Del Monte Pineapple Chunks
5 cloves of garlic, crushed
1 medium sized onion, chopped
cooking oil for sauteing
3/4 cup Fish Sauce (patis)
1 can of evaporated milk
2 medium eggs, lightly beaten
1 teaspoon of brown sugar, to taste
1 teaspoon of salt, to taste
1. Marinate the chicken in pineapple chunks (including the juice) and fish sauce (patis) for at least 45 minutes, better if overnight.
2. Saute garlic and onion in a deep pan. Once fragrant, add in the chicken pieces and saute until the oil and juices from the chicken oozes out. Add in the carrots and potatoes. Then add the rest of the marinade. Let it boil the bring to a gentle simmer over low heat until the chicken and vegetables are cooked through and tender. Check the taste of the chicken and the sauce. Adjust taste with a little sugar, salt or patis according to your liking. Turn off the heat. Cool down a little.
3. Mix the evaporated milk and the the lightly beaten egg together in a bowl. Pour this mixture into the chicken. Make sure that the pan is not very hot, so as not to curdle the milk-egg mixture. Serve with a hot steaming rice.
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