Inubarang Manok

Ingredients

Measure and prepare everything before you begin cooking.

• 800 g boneless chicken thighs, cut into 3 cm pieces
• 300 g trimmed edible banana pseudostem pith, sliced thinly across the fibres and finely chopped
• 15 ml neutral oil
• 120 g onion, chopped
• 15 g garlic, chopped
• 25 g ginger, cut into strips
• 2 lemongrass stalks, bruised and tied in a bundle
• 400 ml unsweetened coconut milk
• 300 ml water
• 15 ml fish sauce, plus more to taste
• 10 ml vinegar, plus more to taste
• 1 g ground black pepper
• Steamed rice to serve

Instructions

1. 1

   Prepare the edible banana pith according to the supplier’s directions; discard tough outer layers and obvious fibres. Slice the tender centre thinly across the fibres, remove any stringy strands as you work, then chop finely. Weigh 300 g after trimming.

2. 2

   Measure all remaining ingredients before cooking. Keep raw meat and its utensils separate from ready-to-eat food, and wash hands after handling it.

3. 3

   Heat oil in a wide saucepan. Soften onion and ginger for 3 minutes, then add garlic for 30 seconds. Add chicken and stir until the outside changes colour, about 4 minutes.

4. 4

   Add coconut milk, water, lemongrass, fish sauce and pepper. Bring gently to a simmer, not a hard boil. Add the sliced pith and cover.

5. 5

   Simmer gently for approximately 30–40 minutes, stirring occasionally, until the pith is tender and the chicken reaches 75°C for 30 seconds at the centre of the thickest piece. Add small splashes of hot water if the sauce becomes too thick.

6. 6

   Stir in 10 ml vinegar and simmer for 2 minutes. Taste the fully cooked sauce; add a little more fish sauce or vinegar if desired. Remove lemongrass and serve with rice.