Ginataang Malunggay with Chicken

Moringa or malunggay is one nutritious vegetable always available to cook, especially in the province. Combining it with other ingredients we can make one delicious vegetable dish. Here is the Bicolano's Ginataang Malunggay with Chicken recipe.

Ingredients:

Malunggay Leaves (moringa)
3-4 cloves Garlic, peeled and minced
2 medium Red Onion, peeled and sliced
Shrimp Paste (Bagoong)
2-3 Siling Haba (Finger Chilli)
250g Sliced Chicken (Boiled/Soften)
1 Cup or 250 ml Coconut Milk
1 Small Packed Seasoning Granule (Optional)

Procedure:

1. Boil sliced chicken to a small amount of water to soften meat.
2. In a wok, combine and saute garlic, onion, shrimp paste (bagoong) and chicken. (here we do not use oil but it's up to you if you like to use oil for sauteing)
3. Cook chicken until it turns light brown before adding the coconut milk.
4. Now, Pour the coconut milk and continue stirring it until it boils to avoid frothy or foamy.
5. Put all malunggay leaves and mix well making it sure all leaves are covered with coconut milk.
6. Add the remaining ingredients: seasoning granule, finger chili or siling haba. Add salt if necessary.
7. Cook until coconut cream is thick and almost dry.
8. Serve and enjoy!

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