Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.

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while making this i confess i didnt think it would turn out so good. but i quite like it and will b making again once i have all ingredients. like others suggested i used chicken breast and added some garlic. i halved the recipe and added fresh milk tomards the end too as it got kinda dry.(didnt have anymore coconut milk). will try to make the original 'with fat' version some time too. Read More 

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This is one of my favorite filipino dishes. I do have Filipino ancestry but I grew up knowing my Chamorro Japanese customs & traditions, including the food. There are some similarity in Chamorro & Filipino dishes. I think it’s because of the Spanish influence. Anyhow, I started to learn to cook Filipino dishes and like I said this is one of my favorites, including pinakbet with pork and little shrimps. Thank you for sharing your history. I agree that cooking & the smell of a dish brings back happy & sad memories. I thank the Lord for this.

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Jennifer Causey Ang one-pot pasta na hapunan na ito ay simple, sariwa, at malusog — ano ang hindi mahalin? Ang pagluluto ng pasta mismo sa sarsa ay nakakatipid ng oras at paglilinis habang inilalabag ang mga pansit na may higit pang lasa. Ang mabilis na recipe na ito ay walang katapusang umaangkop, at nagbibigay ng sarili sa maraming madaling swap na sangkap. Facebook Twitter Email Magpadala ng Text Text
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