Tuesday, December 12, 2006

Chicken Tim

I know Pata Tim as a Chinese pork dish so I have always wondered why my mom referred to this as Manok Tim. I have never encountered this dish anywhere else. But it is some kind of soul food!

whole chicken, cut up
1/2 kilo green onions, stalk intact (remove only roots)
1/2 kilo kinchay, stalk intact (aka Chinese celery) (remove only roots)
Note: buy kinchay that has a shorter sprout to make sure you don't end up with over-mature ones that become bitter when cooked.
1 tbsp patis or fish sauce
1 cup water
1 cube chicken bouillon
slice of ginger

Aaahhh! Real Pizza Napoletana!!!

Wash green onions and kintsay very well, cut off the roots but keep the stems and leaves intact except for the roots.
In a heavy or non-stick pot, create a nest from the green onion and the kintsay at the bottom of the pan. Add the ginger and the water and the chicken cube. Place the cut-up chicken on the vegetable nest. Cover and cook on medium low, keeping it covered for around 30 minutes. (Pot must be good enough to keep moisture in, otherwise you have to add a little water time and again)

Keep water level in the pan at least an inch thick. As the dish cooks, the vegetables give out a lot of liquid and this is what is infused in the chicken and in the resulting liquid.

After around 30 minutes, turn the chicken in such a way that the vegetables are also turned around it. Cook another 20 minutes or so.

Vegetables are supposed to end up very wilted and looking like loose ribbons wrapped around the chicken cuts.

Pour on dish and serve.

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