Chicken tinola with pumpkin and pechay

My husband cooked our meal this morning, chicken with pumpkin and pechay. He bought last night, but by the time he got home which was quite late, I had already prepared sotanghon (glass noodles with luffa and sardines. So, he ended up cooking this dish this morning instead. I ask my sister-in-law to placed the chicken in her refrigerator in the meantime to keep from developing odor.

I'm thankful that she allows me to put things in her refrigerator whenever I need to.

Here's the recipe of our dish today.

• Chicken
• Pumpkin
• Pechay
• Garlic,ginger and onions
• Salt, MSG, magic sarap or Knorr.

Now, Let's cook.

He picked up the chicken from my sister-in-law's house early. He had already cut and washed it last night, but it still needed to be washed again to get rid of the ice.

He also cleaned the pan and sliced some garlic, onion, and ginger.

Then, he sautéed it in hot oil. Adding the onion, garlic, and ginger first waited for them to brown, and then put the chicken. Add the salt, MSG, and Knorr or Magic Sarap as well, so the chicken becomes flavorful.

Wait for the chicken juices to be released before adding the broth.

Let it boil for 8-10 minutes before adding the squash.

I forgot how many minutes I boiled the squash before adding the pechay haha but just check if the squash is already soft; once it is, you can add the pechay.

Just wait two minutes for the pechay cook, then taste it; once it's to your liking, it's ready to serve.

That's all for today! This is crstypatata, if you come across any comments or posts, do not click the links they are scams, and the hackers could gain access to your Hive account. Please take care of your account and don't let hackers fool you!