Description
Tender chicken sautéed with garlic, ginger, onions, and annatto, finished with lemon juice for a bright, flavourful Filipino dish.
Ingredients
Units Scale
- 1 kg chicken wings or nibbles
- 1 whole head garlic, crushed
- 1 thumb-sized piece ginger, sliced into matchsticks
- 1 large white onion, sliced
- 2 tsp annatto powder, diluted in 1/4 cup water
- 1 cup water
- juice from half a lemon
- freshly ground black pepper
- salt
- oil
Instructions
- Season the chicken generously with salt and let it sit for 15 minutes.
- Heat oil in a wok over medium-high heat. Add the chicken pieces and cook without stirring for a couple of minutes until browned on one side. Turn and brown the other side. Remove from the wok and set aside.
- In the same wok, add more oil if needed. Sauté the garlic, ginger, and onions over medium heat until the onions turn soft and fragrant.
- Return the chicken to the wok. Pour in the water and annatto mixture, and bring to a rapid boil. Cover and cook over high heat for 15 minutes, or until the liquid has thickened and reduced.
- Uncover, stir to coat the chicken evenly with the sauce, and season with freshly ground black pepper.
- Add the lemon juice, give it a good mix, and turn off the heat. Serve hot with steamed rice.