Binagoongan Manok, Chicken in Salted Shrimp Paste

Binagoongan Manok, Chicken in Salted Shrimp Paste
Binagoongang Manok, Chicken in Salted Shrimp Paste. I would like to share my chicken version of one of my popular dish Binagoongang Baboy. Cooking is fairly simple it involves 2 cooking processes. First the cut chicken is to be seared to seal in its juices then sautéed with a lot of tomatoes and onions. Should you are concern with your non Filipino neighbours the cooking method could be tweaked to add the bagoong alamang during the final stages of cooking using bottled pre-sautéed shrimp paste, just use and adopt the cooking procedure of my Binagoongang Baboy Recipe. This dish is naturally salty which induced our appetite to eat more rice, should you are watching your salt and carbohydrate intakes I would suggests to take it easy. Here is the recipe on my Binagoongang Manok,Chicken in Salted Shrimp Paste.


1/2 cup bagoong alamang (pre-sautéed salted shrimp paste)
1 kilo chicken cut into serving pieces, bone in
1 large size onion, coarsely chopped
2 large size tomato, coarsely chopped
1/2 head garlic, crushed, chopped
2-3 pcs. bay leaf
1 tsp. crushed pepper corns
1/4 cup vinegar
1 tbsp. sugar
cooking oil

Cooking procedure:

Binagoongan Manok - Cooking Procedure

In a large wok sear chicken on all sides in batches, keep aside. Using the same wok quickly sauté the garlic, onion and tomato a couple of minutes until soft and wilted. Add in the chicken and shrimp paste and continue to stir cook for 2 to 3 minutes. Add in 1 to 2 cups of water, vinegar, bay leaf, sugar and crushed peppercorns, bring to a boil and simmer for 10 to 15 minutes or until tender and most of the liquid has evaporated,stirring occasionally. Serve hot with a lot of rice.


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