anyway, i’m sure you already know how to do this since it just requires literally dumping everything into the pot. but i’ll still write down the recipe for good measure, so that the next generation here in our house never forgets nilaga (god forbid, no) in favor of burgers and fries. you’re in rural new york, i’m sure you’ll find an organically-grown chicken for yourself, with the giblets, unhatched eggs, and all. i’m not just sure about the malunggay. notice in the picture the palanakan (chicken uterus)? that’s my favorite part of all, especially if it still has an egg inside.
1 chicken, sliced into serving pieces
giblets (heart, liver, gizzard, uterus, unhatched eggs)
6 pieces small-sized whole corn
3 stalks of lemongrass
3 stalks of malunggay (moringa) leaves (can be substituted by chili leaves or bokchoi)
3 tbs fish sauce/patis
4 cups water (or prepared chicken stock)
salt and pepper
put a few teaspoons of cooking oil in the pot. put in the lemongrass (crush the stalks before putting in). put the chicken in and stir until it changes color to light pink. pour in the fish sauce and then cover for 3 minutes for the chicken to absorb the flavor. pour in water or chicken stock. put in the uncooked corn and the chicken giblets. put a few dashes of salt and pepper. cover and go on low simmer for an hour (or 20 minutes if using a pressure cooker). put in moringa leaves and leave for a minute. serve with bread or rice.