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Cantonese na Manok sa Luya at Sibuyas: pinakuluan ang hita hanggang malambot, hinimay at binudburan ng mainit na mantikang may luya at sibuyas.
Hugasan ang hita ng manok at lutuin muna: lagyan ng asin, buhol na dahon ng sibuyas at hiwa ng luya sa tubig, pakuluan sa malakas na apoy, hinaan sa katamtaman ng mga 20 minuto.
Rinse the chicken thighs and cook them first: add salt, a knot of spring onion and ginger slices to the water, bring to a boil over high heat, then simmer over medium-low for about 20 minutes.
Luto na kapag tinusok ng chopstick ang pinakamakapal na bahagi at walang dugong lumalabas.
It's done when a chopstick pokes into the thickest part and no blood runs out.
Habang nagluluto, tadtarin nang pino ang luya at dahon ng sibuyas sa malaking mangkok — mas marami mas mabango.
While the chicken cooks, finely chop the ginger and spring onion into a large bowl — the more the better, it's especially fragrant.
Magpainit ng mantika at ibuhos sa luya at dahon ng sibuyas (gumamit ng marami; matitira para sa pag-gisa, sobrang bango).
Heat oil until hot and pour it over the ginger and spring onion (use plenty; the extra can be saved for stir-frying, super fragrant).
Lagyan ng asin at chicken bouillon o chicken essence (laktawan kung wala) at haluin.
Add salt and chicken bouillon or chicken essence (skip if you don't have it) and stir evenly.
Hayaang lumamig nang bahagya ang manok, magsuot ng guwantes at hilahin ang laman papunta sa plato.
Let the cooked chicken cool a little, then put on a glove and shred the meat onto a plate.
Iwisik ang sarsa ng luya at sibuyas sa hinimay na manok — hindi kailangang gamitin lahat ng mantika.
Drizzle the ginger-spring onion sauce over the shredded chicken — you don't have to use all the oil.
Pagkatapos haluin gamit ang kamay hanggang pantay ang lasa.
Then toss by hand until the flavour is evenly absorbed.
Sobrang sarap — isang tikim lang at maaadik ka na!
So delicious — one taste and you'll be hooked!
