CHICKEN ADOBO KANG KONG AND EGG. Simmer 1/2 kio chopped chicken in 2 cups water, 1 cup sliced eggplant, 1/2 cup chinese soy sauce, 1/2 cup Datu Puti spiced vinegar, and 4 tbs muscovado sugar, for 25 minutes. Add 8 peeled hard boiled eggs. Place 2 bundles kang kong on top. Cover and steam for 3 minutes.
No comments:
Post a Comment