Saturday, January 9, 2010

Chicken Patola with Misua

1 medium patola (sponge gourd)
200 g chicken
3 slices ginger (optional - nilagyan ko lang)
3 cloves garlic
4 cups of water
50g misua
1T olive oil
salt and pepper to taste (I use patis)

Heat 1T oil, saute garlic and ginger.
Add the chicken, cook until turns white.
Add 4 cups of water, salt and pepper.
Let it boil, add patola and simmer for 3 minutes.
Finally, add misua and bring to a boil until cooked.

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