Ingredients
| Chicken Garlic Longanisa | |
| 10 ml (2 tsp) | Cooking oil |
| 15 ml (1 tbsp) | Vinegar |
| 0.23 g (⅛ tsp) | Pepper |
| 1.87 g (1 tsp) | Garlic, minced |
| 30 g (2 tbsp, heaped) | Chicken, ground |
| 160 g (1 cup) | Steamed rice |
| Sautéed Chayote | |
| 5 ml (1 tsp) | Cooking oil |
| 0.5 g (¼ tsp) | Garlic, minced |
| 5.63 g (1 tbsp) | Onion, sliced |
| 1.6 g (1 tbsp) | Tomato, sliced |
| 22.5 g (¼ cup) | Chayote fruit |
| 0.23 g (⅛ tsp) | Pepper |
Cooking Instructions
Chicken Garlic Longansia
In a bowl, combine vinegar, pepper, garlic and ground chicken. Marinade and keep container
in a chiller. After 30 minutes, roll the mixture into a log. Place in the freezer for 5
minutes before pan frying.
Sautéed Chayote
Place pan on medium heat. Pour oil then sauté garlic, onion, and tomato until succulent.
Add chayote fruits and pepper and cook until tender.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 387 kcal | Energy |
| 13.8 g | Protein |
| 151.3 mg | Phosphate |
| 35.5 mg | Sodium |
| 365 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |