Ingredients with Measurements:
- 1 lb. bamboo shoots (labong), sliced
- 1 lb. boneless chicken breast, cut into small pieces
- 2 cups coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tbsp. fish sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. cooking oil
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the cooking oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent.
3. Add the chicken and cook until browned.
4. Add the sliced bamboo shoots and cook for 5 minutes.
5. Pour in the coconut milk and add the fish sauce, salt, and black pepper. Stir well.
6. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the bamboo shoots are tender and the chicken is cooked through.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with pork or shrimp.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced chili peppers for a spicy kick.
- Add other vegetables such as squash or green beans.
Tips and tricks:
- Make sure to slice the bamboo shoots thinly to ensure they cook evenly.
- Use fresh coconut milk for a richer flavor.
- Adjust the seasoning to taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- Steamed rice
Suggested side dishes:
- Grilled vegetables
Troubleshooting advice:
- If the coconut milk separates, simply stir it back together.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Ginataang Labong is a traditional Filipino dish that originated in the Bicol region.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Philippine