Friday, March 8, 2013

PANCIT BUKO AFRITADA



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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