50 grams white onions
25 grams garlic, crushed
50 grams fresh luyang dilaw
200 grams bamboo shoots or labong
½ kg chicken thigh fillet
75 grams red / green bell pepper
2 pieces red siling labuyo, chopped
20 grams basil
250 ml coconut milk
salt and pepper, to taste
Sauté onion, garlic and luyang dilaw.
Add labong, chicken thigh fillet, bell pepper and siling labuyo.
Add basil and coconut milk. Simmer for 15 minutes.
Add salt and pepper to taste.
Yield: 4 servings
XO46 Heritage Bistro — A Visayan staple of chicken with coconut milk and turmeric.