CHICKEN, TOFU & PECHAY SAUTE


Ingredients:

1/4 cup cooking oil
200 g tofu, cubed
1 (50 g) pc onion, sliced
4 cloves garlic, crushed
2 (150 g each) cans PUREFOODS CHICKEN IN BROTH
1/4 cup water
1/2 tbsp patis
1/8 tsp pepper
2 (150 g each) bundles pechay Tagalog, ends trimmed then sliced 1" thick

Procedure:

  1. Heat oil in a wok and fry tofu until brown on all sides. Drain on paper towels. 
  2. In the same pan, or sauté onion and garlic. 
  3. Add chicken, water, tofu, patis and pepper. Simmer over low heat for 5 minutes. 
  4. Add pechay Tagalog. Let simmer. Turn off heat once pechay brightens in color.

Makes 5 servings.

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