Ingredients:
Chicken, cut into serving portions - 300 to 400 g
Sauteed Bagoong alamang (fermented shrimp paste) - 2 tbsp (you can add more)
Garlic, chopped - 4 cloves
Onions, diced - 1 small
Ginger - 4 slices
Ripe tomatoes, diced - 2 small
Coconut Powder - 5 tbsp
Water - 3c
Vegetable oil - 1 tbsp
Procedure:
1. Heat oil in a wok then add the chicken. Pan fry until all sides turned brown.
2. Add the garlic, then the ginger and onions. Give a quick stir (10 stirs). Then throw in the tomatoes. Pan fry under low heat for a minute or until the tomatoes soften
3. Pour 2 cups of water and 2 tbsp of bagoong alamang, cover, and bring to a boil. Simmer for at least 15 minutes. check water level.
4. Dissolve the coconut cream in 1 cup of water and pour it into the chicken stew. Cover and bring to a boil. Simmer for another 15 minutes. Add water as needed.
5. Remove cover and simmer until most of the liquids have evaporated
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