I'm guilty of sometimes not cooking home-cooked meals for lunchtime, weekdays. Sometimes, I just don't have the power to do it after working all night long. That's why, when I do get to cook, I make up for it and that's mostly for dinnertime.
I recently shared with you on Instagram about a new recipe that I tried- Pininyahang Manok! Actually it's my second time cooking it, but I don't remember how it tasted the first time. Lol! This time, it turned out so good and milky because I used the New Nestle Carnation Evap. Aside from its milky-namnam taste, I really love its new packaging. It is easy to open, and resealable. I usually don't consume the content of one big can of evap, and the small ones are not enough, so this is just the perfect size! The good thing is, in case I can't consume it all, I don't have to transfer it to a different container. So convenient, right?
Going back to the recipe, the Pininyahang Manok that I cooked was a hit to the kids. I'm glad there's a new addition to my go-to recipes for the family.
Here's the easy-peasy Milky-namnam Pininyahang Manok recipe with Nestle Carnation Evap.
1 kg pre cut chicken
2 sachets Maggi Magic Sarap
2 tbsp vegetable oil
4 cloves minced garlic
1 pc chopped onion
1 pc sliced carrots
2 pcs red and green bell pepper
1/2 cup pineapple chunks, reserve water
1 cup water
1/4 tsp pepper
1 tbsp cornstarch dissolved in 1 tbsp water
1 pack 250 ml Nestle Carnation Evap.
1. Season chicken with 1 sachet Maggi Magic Sarap.
2. Saute chicken in oil. Remove and set aside.
3. Saute garlic, onion, carrot, bell pepper, and pineapple in the same pan.
4. Pour water and pineapple wate.
5. Add chicken and simmer for 15 minutes.
6. Season with remaining Maggi Magic Sarap and pepper.
7. Stir in cornstarch and water mixture to thicken the sauce.
8. Pour Nestle Carnation Evap and simmer for another minute.
9. Transfer to a serving plate and serve.
So easy, so yummy! Feel free to adjust the measurement and quantity of ingredients according to your preference. Happy cooking :)
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