Have some leftover rice from yesterday’s dinner? Turn your favorite Pinoy dish into a rice meal you can immediately dig into. This easy recipe adds a new dimension to your sinangag with some crunchy kangkong and crispy chicharon, giving every spoonful of this dish a festival of flavors and textures.
|2 bundle||Water spinach (kangkong)|
|3 tbsp||Cooking oil|
|2 Head||Garlic, minced|
|1 cup||Diced white onion|
|1 cup||Soy sauce|
|1 tbsp||Chicken powder Ground black pepper|
|8 cup||Steamed rice|
|1 tsp||Salt (optional)|
|0.75 cup||Chicharon, for topping|
1Clean and trim kangkong, then separate the leaves and the stems.
2Heat cooking oil in a wok over high heat then sauté garlic and onions until translucent.
3Add the kangkong stems. Continue sautéing for a minute until the kangkong stems becomes tender. Add the kangkong leaves and continue to sauté for another minute.
4Pour in the soy sauce, vinegar, sugar, chicken powder, and black pepper. Do not stir. Let sauce simmer for three minutes, uncovered.
5Stir in rice. Sauté for five minutes until well incorporated. Taste and adjust seasoning with salt, if needed. Transfer rice to a serving plate and top with chicharon.