- 9 cloves of garlic
- 3 tbsps of extra virgin olive oil or vegetable oil
- 3 pcs (950 grams) chayote, sliced at 1/8” thick and 1/2” wide
- 2 pcs chicken cubes
Procedure:
- Remove skin of garlic. Pound the garlic with mortar and pestle until well crushed. Transfer to a chopping board. Finely mince.
- In a skillet, over medium fire, put oil. Heat very lightly. Place garlic. Reduce heat to low. Slowly sauté the garlic until it turns rich golden brown in color.
- Add chayote and chicken cubes. Increase slightly the fire to medium-low. Cover. Let it cook for a few minutes until soft but not overcook. Stirring every now and then, to have even cooking.
- Best as a hot side dish.
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