WITH two bunches of fresh talbos ng sayote from Baguio remaining in my refrigerator, I decided to make another variation of the Ginisang Talbos ng Sayote yesterday morning (July 10, 2013), this time omitting the tomatoes and replacing the shrimps with chicken. I thawed chicken breasts from the freezer and cut them into big chunks so that they don’t come out as just a flavoring agent but as a main ingredient as well. After cutting them into big chunks, though, I thought there was still too much chicken, but I didn’t want to re-freeze the leftover so I seasoned the leftover chicken with salt, pepper and fresh rosemary leaves (*I also bought two rosemary plants from Baguio) and grilled them until golden. I experimented on eating the grilled rosemary chicken with the ginisang talbos ng sayote, and they went well. I think if you first grilled rosemary chicken and then used this for the Ginisang Talbos ng Sayote with Chicken, it will work as well. Or, if you don’t like the taste of rosemary, you can just season the chicken with salt and pepper and grill it before incorporating it into the ginisang talbos ng sayote. Whatever catches your fancy and pleases your palate!
As for the grilled rosemary chicken, I’m going to make a salad with it as topping one of these days. After all, I’ve still got plenty of fresh lettuce, carrots and cucumber, which I bought at the Baguio Market for a bargain last weekend. They’re snugly in my ref.
2 big bunches talbos ng sayote
2 tbsps. cooking oil
3-4 cloves garlic, minced
1 pc. red onion, sliced thinly
150-200 grams chicken breasts, cut into big chunks
1 sachet Maggi Magic Sarap (or more)
1 cup water
1-2 tbsps. soy sauce
dash of liquid seasoning
ground black pepper to taste
1. Pick the talbos ng sayote and peel off hard skin from the stalks near the tips. Discard the hard stems. Wash well.
2. Heat oil in wok, and sauté garlic and onion, followed by the chicken.
3. When the chicken turns white and opaque, add talbos ng sayote. Stir-fry.
4. Season with Maggi Magic Sarap (*you can use chicken powder or plain salt), pour in water, add soy sauce and just a dash of liquid seasoning, and adjust taste with chicken powder or salt and pepper.
5. Do not overcook.
