Since a restaurant opened nearby a month ago, we didn't bother cooking vegetable dishes anymore, as we thought cooking ourselves was much more expensive than just buying outside. Their vegetable dish tastes good too, it's not expensive - with just 20 PHP, or $0.36, we can already get a serving of a dish, which is enough for the three of us. Then we don't have to tire ourselves in cooking too, isn't that more convenient? We can save more time and gas too. But, that is only for a vegetable dish, we still cook the main dish ourselves, either with meat or fish ᕦ⊙෴⊙ᕤ.
But there are times too that we cooked vegetable dishes, just like today. With the available ingredients in our fridge, we decided to just cook a vegetable dish today. And that is mung beans with chicken meat. And to make it a little healthier, we also mix a moringa leaf on it. You know lunch is so much better if you have a vegetable dish as a side dish. Would you agree? But this could be the main dish too, as it already has chicken meat on it. It'll make our vegetable dish today taste more flavorful ＼(^o^)／.
So here's the ingredients:
| 250G mung bean |
| 5 small piece of garlic |
| medium-sized onion |
| small cloves of ginger |
| salt and pepper |
| half chicken cubes |
| 250G marinated chicken |
| cup of malunggay leaves |
| mung bean water and cooking oil |
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First things first, we'll boil the mung bean for 35 minutes or until the skin separates from the bean inside. So while waiting for that, we'll marinate our chicken with just salt and pepper. After that, peel the onions, garlic, and ginger. Chop the onion, crush the garlic, and as for the ginger, crush it before cutting it. You know, for it's juices be squeezed out. That'll smell good once you sauté them together. ┏(＾0＾)┛
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When the preparation for the other ingredients is finished and our mung beans turn like this, we can now get all the mung bean skin. The skin will float on their own, but you have to be very fast to get them all. And you don't really have to get all the skin, in fact, some don't really remove it. But the oldies want those skins gone, so, with the oldies request, I did this. It's your choice, remember that, it's okay not to remove them.
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We'll proceed now to the next step. Ready your pan, heat it, and sauté the garlic, onion, and ginger together. Once they turn golden brown or black - eherm (≧▽≦), put next the cut-up chicken and the chicken cubes. Sautee them for a minute and let the smell spread in your kitchen, yum yum, lol (✯ᴗ✯).
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After a minute, we'll put the mung bean water instead of just regular water. You know, the water where you boil the mung bean. Yep, that's right, that one. Let's simmer it for a minute, and once the chicken become tender, we can proceed on moving the sauteed chicken into the mung bean, the one we boiled a minute ago in the casserole.
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Here's our cooked mung bean, by the way, without the skin <(￣︶￣)>. But there's still some left, so it's okay. We will now move the sauteed chicken on this casserole to where we cooked the mung bean a while ago.
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Mix and mix and mix until all the ingredients are incorporated. This is also where we'll season it. Put salt and pepper to the level of saltiness you want it. Let it cook for a minute. Proceed on putting the malunggay leaves in and cooke it for another minute. And done! Serve while it's hot! (☞^o^) ☞
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Paired it with rice or eat it solo, you can do both. So happy eating! (人 •͈ᴗ•͈)
Lead Image Edited in Canva