Pocherong Manok

Method15 steps

1. 1

   Step 1: Prepare all the vegetables before heating the wok. Wash and drain them; peel and cut the potatoes (2) into large cubes, and dry thoroughly. Peel and diagonally slice the ripe, firm saba bananas. Trim and cut the long beans into bite-sized lengths, core and quarter the half cabbage, and trim the bok choy (1 bunch). Peel and chop the onion and garlic (5), wedge the tomatoes (2) and slice the chorizo; hold these separately. Heat the cup of cooking oil (1 cup) in a wok or deep pan and fry the potatoes and banana slices, in batches if necessary, until golden outside. Lift out and drain, holding them separately from the oil.

   Uses 3 ripe but firm saba bananas, peeled and sliced diagonally in step 1 · 2 potatoes, peeled and cut into large cubes in step 1 · 15 long green beans, trimmed and cut into bite-sized lengths in step 1 · ½ head cabbage, cored and cut into quarters in step 1 · 1 bunch bok choy, washed and trimmed in step 1 · 1 yellow onion, peeled and chopped in step 1 · 5 garlic cloves, peeled and chopped in step 1 · 2 tomatoes, cut into wedges in step 1

2. 2

   Step 2: Carefully remove the surplus vegetable-frying oil into a heatproof bowl, leaving about 3 tablespoons in the wok. Reserve that removed oil before adding chicken. Add the raw chicken (2 lb) pieces in a single layer and pan-fry their first side for about 2 minutes until lightly browned. Work in batches if needed, using the retained wok oil. Keep any pieces waiting for a later batch separate.

   Sear the first chicken side · 2 minUses The used frying oil after lifting the potatoes and bananas · 2 lb raw chicken, cut into serving pieces

3. 3

   Step 3: Turn the chicken pieces and pan-fry their second side for about 2 minutes until lightly browned. Lift onto a plate; repeat both sides for any remaining pieces, then hold all the seared chicken and keep the used oil in the wok.

   Sear the second chicken side · 2 minUses The chicken currently frying and its used wok oil · Any chicken pieces held for later browning batches from step 2

4. 4

   Step 4: Add 2 tablespoons of the reserved vegetable-frying oil to the used wok oil. Add all the prepared chopped onion and sauté for about 1 minute.

   Sauté the onion · 1 minUses The used oil left in the wok, with seared chicken held separately · 2 tbsp from the surplus oil removed before chicken contact · All prepared yellow onion from step 1

5. 5

   Step 5: Stir all the chopped garlic into the onion pan and cook, watching closely, until the garlic just starts to brown.

   Uses All onion and aromatic cooking oil · All five chopped garlic cloves from step 1

6. 6

   Step 6: Add all the prepared tomato wedges and sauté for about 1 minute.

   Sauté the tomato wedges · 1 minUses The complete garlic-onion pan · Both wedged tomatoes from step 1

7. 7

   Step 7: Stir in all the sliced chorizo, then return all the seared chicken and any juices on its plate. Sauté together for about 2 minutes.

   Combine chicken and chorizo with aromatics · 2 minUses The complete tomato-aromatic pan · Both sliced Chorizo de Bilbao sausages from step 1 · All chicken held after the two-sided browning procedure

8. 8

   Step 8: Stir in all the tomato paste (3 tbsp) and pour in both cups of measured water (2 cups). Bring the assembled chicken broth to a boil.

   Uses The complete assembled meat and aromatic pan · 3 tbsp concentrated tomato paste · 2 cups water for the chicken broth

9. 9

   Step 9: Stir in the Maggi Magic Chicken Cube (1) until dissolved. Cover, lower to a gentle simmer and continue until all the chicken is cooked through and tender, reaching at least 74°C / 165°F in the thickest part of each piece, away from bone. Check tenderness before adding the held fried potatoes and bananas.

   Uses All assembled chicken and tomato broth · 1 Maggi Magic Chicken Cube

10. 10

    Step 10: Add all the canned chickpeas (14 oz) and the held fried potatoes and bananas. Simmer for about 2 minutes to heat them through. Check the large potato cubes are tender inside and continue gently if needed.

    Heat chickpeas, potatoes and bananas · 2 minUses All tender cooked chicken and broth · 14 oz canned chickpeas (garbanzos) · All fried potatoes and banana slices lifted out in step 1

11. 11

    Step 11: Add all the prepared long beans and cabbage. Cover and simmer for about 3 minutes, until the greens are cooked through but still slightly firm. Continue gently as needed for tender bean pieces and cabbage.

    Cook beans and cabbage · 3 minUses The complete hot stew · All fifteen cut beans and quartered half cabbage from step 1

12. 12

    Step 12: Taste the hot stew and stir in fish sauce and ground black pepper as needed.

    Uses All hot cooked stew · Fish sauce, to taste · Ground black pepper, to taste

13. 13

    Step 13: Stir in all the bok choy, cover the wok and turn off the heat. Let the hot covered stew wilt the bok choy for about 2 minutes. Check its stems and leaves are hot and suitably tender; return briefly to gentle heat if they need more cooking.

    Wilt bok choy in residual heat · 2 minUses All hot seasoned stew · The whole washed, trimmed bunch from step 1

14. 14

    Step 14: Transfer the hot chicken stew to a serving bowl.

    Uses All completed chicken, vegetables and tomato broth

    
15. 15

    Step 15: Share between four portions and serve with ready steamed rice if wanted.

    Uses All finished stew · Ready steamed rice to serve, as desired