Munggo Guisado is one of my favorite Filipino dishes. It’s hearty, comforting, and delicious. Here is a variation of the recipe using chicken instead of pork.
Ingredients
- 1 cup mongo (mung beans), soaked in water for about 7 hours.
- 3 cups of water
- 2 tbsp vegetable oil
- 3 cloves of garlic, chopped
- 3 scallions, chopped (separate the white bulbs from green tops)
- 1 tomato, cubed
- 3 pieces of boneless chicken thighs, thinly sliced into strips
- 1 lb shrimp, shelled and deveined
- salt and freshly ground pepper, to taste
- 2 bunches of watercress
- 1 bell pepper, chopped into quarter-sized pieces
- 2 additional cups of water for the soup
Directions
- Boil mung beans in 3 cups of water until tender, about 30 minutes.
- In another pot, heat oil over medium heat. Add garlic and white scallion bulbs and sauté for about 3 minutes.
- Add tomatoes and cook until softened.
- Add chicken thighs and cook until tender.
- Add shrimp and cook until pink, about 5 minutes.
- Pour the boiled mung beans, pork, and 2 cups of water back into the pot.
- Bring to a boil then add green tops of the scallions, bell pepper, and watercress.
- Season with salt and pepper.
- Cook for 2 more minutes and serve hot, ideally over rice. For added flavor, and saltiness, add a dash of patis.
