Cooking Pininyahang Manok!

I think that it could be my second time in making this viand. I was looking for the recipe online on how to make pininyahang manok but apparently there are a lot of variations. I watched some of the videos and tweak them based on my gut feel.

Ingredients:

• 700 kilograms of chicken leg
• 2 medium size potato diced
• 1 big carrots diced
• 3 red bell pepper, wedge
• 1 bouillon chicken cube
• carnation evap 250 mL
• Del Monte Pineapple Tidbits 200g
• About one whole head of garlic, minced
• 1 small-medium size onion, minced
• 1 inch ginger, wedge
• salt
• black pepper
• white ground pepper
• patis/fish sauce

Instructions:

Marinade the chicken leg with salt and the light syrup of the pineapple tidbits. Set it aside for at least 4-5 hours.

In a hot pan, put at 2-3 tablespoons of oil and sauté the ginger first. Add the garlic and onion. Add the chicken that was marinated without the liquid. Add chicken bouillon cube. Mix on chicken. Add white pepper. Pan fry until golden brown on both sides. Add carrots and potato. Add 250 ml water. Add the marinade. Add pineapple tidbits. Boil for at least 20 minutes. Check if chicken is already cooked inside. Add a pinch of salt and freshly black pepper. Simmer for 2-3minutes. Add 2 caplets of patis/fish sauce. Add splash of milk. Simmer for another 2-3 minutes. Serve hot.