Nilagang Manok

Ready or not, here I am again presenting to you this time an all-time family favorite, nilagang manok. Baguio is known for having a very temperate climate in the Philippines and this is what we usually have when the rainy season strikes. Now, don't say brr..

2 tbsp of oil
2 cloves of garlic, finely chopped
about 2 lbs of chicken, chopped into small piesces
1 medium onion, coarsely chopped

1/4 tbsp of finely chopped ginger
6 cups of water
1/2 lb of green beans
5 pcs of potatoes, peeled and quartered
1/4 lb of cabbage
salt to taste
etag-optional

In a sauce pan, heat oil. Saute garlic until lightly brown. Add Etag and chicken and cook for about 5 minutes or until chicken becomes dry. Add onions and ginger and cook for another 2 minutes. Add water and let boil. Add potatoes and simmer for about 10 minutes depending on how tender the chicken is. Add the vegetables and season to taste. Make sure that the vegetables are not overcooked. Serve hot.

The etag really adds flavor to the soup. You should really try making this and store the meat in a plastic wrap in the freezer once the meat is cured.