Monday, August 9, 2010
We used to have this dish on a regular basis when I was 8-ish and I really loved it! So tasty and hearty. I seldom see Ginisang Mais on the table these days so I decided to make it for lunch last week.
It is a very simple dish to prepare and a few corns yield a ton of soup. With the addition of chicken meat, it can become a meal on it's own.
5 pcs. White Corn, grilled and shredded
1 small onion
1 clove garlic
250 grams Chicken Thighs
1 bunch dahon ng sili
1 tbsp butter
1 tsp oil
1 liter water
Slightly grill the corn over stove fire. Shred and set aside.
Saute garlic, onions and chicken in hot oil and butter.
Once the chicken is a bit brown, add the shredded corn and saute a little longer.
Pour in 1 liter of water or chicken stock and allow to boil.
Simmer until chicken is cooked through and tender.
Season to taste. At the last 30 seconds of cooking, add the dahon ng sili.