Baked Garlic and Lemon Chicken

Ingredients:

2 tbsp vegetable oil

1 whole daing na tuyo flaked

AJINOMOTO GINISA Flavor Seasoning Mix   

2 cloves garlic, minced

¼ onion, chopped thinly

½ tomato, chopped

50 g squash, sliced thinly

1 cup sliced okra

½ cup 1 inch long cut sitaw (yard long beans)

½ eggplant, sliced

½ ampalaya, sliced

1 ½ cups water

2 tbsp bagoong alamang

Lapid’s chicharon with fat for topping

6 pcs cherry tomatoes

plain rice for serving

Procedure:

• In a large pan, heat oil over medium heat. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted. Season with AJINOMOTO GINISA Flavor Seasoning Mix.
• Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine. Add in the flaked fish.
• Pour in water and add the bagoong alamang, and bring to a boil.
• Lower the heat and simmer covered over low heat until vegetables are tender. Gently stir to blend.
• Immediately remove from heat. Transfer to a serving dish and top with chicharon and garnish with cherry tomatoes.