Kadyos, manok, kag ubad

Pigeon peas and chicken with banana pith, soured with lemongrass and batwan and built in that order.

Chicken. Not vegetarian — contains chicken, fish sauce.

Ingredients

• 250 g dried pigeon peas
• 1.2 kg chicken, in pieces
• 600 g banana pith, in thin rounds
• 8 batwan fruit, halved
• 4 lemongrass stalks, bruised and knotted
• 60 g fresh ginger, sliced
• 1 onion, quartered
• 2 litres water
• 3 tablespoons fish sauce
• 4 siling labuyo
• 1 tablespoon salt, for the pith water

Method

1. THE PITH GOES IN LAST AND BRIEFLY, which is the whole difference in timing from the pork version of this dish on this site. There the jackfruit can take twenty minutes; here banana pith needs eight, and chicken needs forty rather than the ninety minutes a hock wants. Nothing about the one recipe transfers to the other except the peas.
2. Soak the pigeon peas overnight, then drain.
3. Slice the pith into 5 mm rounds, pull the stringy fibres out of each one, and drop them straight into water with the tablespoon of salt. Pith browns within two minutes of meeting air.
4. Peas, onion, ginger, lemongrass and the 2 litres of water in. Simmer covered 1 hour, until the peas crush against the roof of the mouth.
5. Chicken in, 25 minutes. Not earlier -- an hour of boiling and it is shredded rags.
6. Batwan in, 15 minutes. If batwan is impossible, 4 tablespoons of tamarind pulp at the same stage.
7. Pith in, drained, 8 minutes, until translucent and giving.
8. Fish sauce and chillies at the end. Taste for sourness.
9. Lemongrass out. The broth will be brown-purple from the peas, which is correct and unavoidable.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes