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Kadyos Manok Ubad Recipe

How to cook Kadyos Manok Ubad

In Filipino cuisine, when using native chicken as the main ingredient, the first thing that comes to mind is that hearty soup dish which is called Tinolang Manok. Native chicken (free range chicken) meat is very ideal in cooking soup dishes, since it has its rich distinct taste that gives an appetizing and unique flavor than of those raised ordinary chickens. Though in this recipe, we are going to make an equally delectable and appetizing dish which is called Native Chicken with Banana Ubad and Kadyos Recipe or also known as “KMU” which stands for – Kadyos, Manok and Ubad.

This chicken soup is one of the well-loved and in demand dish by Ilonggos here in the Philippines, we also recommend that you try the pork version Kadyos Baboy Langka Recipe or “KBL”.  Kadyos is a type of legume which looks as a small black beans that is also known as pigeon peas or black-eyed peas and a popular ingredient used by Ilonggos in Western Visayas particularly in Aklan and Iloilo City.

Kadyos Manok Ubad Recipe

Kadyos Manok Ubad Ingredients

  • 1 whole Native chicken, cut into serving pieces
  • 1 cup kadyos (pigeon peas)
  • 6 cups water
  • 1 piece medium-sized onion, quartered
  • 1 thumb sized ginger, (peel and bruised)
  • 2 pieces ubad (banana tree core), chopped
  • 2 bundled tanglad or lemongrass
  • 3 pieces Siling haba (birds eye chili)
  • 1 Chicken cube (optional)
  • salt and pepper to taste

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Chicken Pochero Recipe

How to cook Pocherong Manok

Pochero is another popular hearty dish here in the Philippines, it is one of the Spanish influenced dishes that are well-loved by most Filipinos which means “stewpot”. The most popular version of cooking pochero is the Beef or Pork pochero though cooking this may take a while since you have to wait until the meat is tender and can be chewed easily.

Now we are going to prepare the Chicken Pochero Recipe, this dish is just as satisfying and flavorful like the beef and pork version, though it is a lot quicker and easy to prepare. This recipe uses chicken as the main ingredient with a perfect and filling combination of vegetables such as sweet potato, bok choy or pechay and banana plantains which complements each other. Traditionally the soup in pochero is tomato-based and chorizo sausage is also added, though it is sometimes omitted since it makes the soup lardy.

Here’s how to cook Chicken Pochero Recipe, such an excellent soup dish to make you warm during a cold rainy day.

chicken pochero recipe

Chicken Pochero Ingredients:

  • 1/2 kilo chicken, (preferably wings section) cut into serving pieces
  • 1/2 piece cabbage, quartered
  • 1 bunch Pechay
  • 1 medium sized potato, cubed
  • 2 large plantain(saba) banana or 1 large plantain banana, sliced
  • 1 large tomato, diced
  • 1 medium sized onion, diced
  • 2 tbsp whole pepper corn
  • 2 tbsp fish sauce
  • 1 chicken cube(Bouillon cube)
  • 200 grams tomato sauce

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Chicken Sotanghon Soup Recipe

How to cook Chicken Sotanghon Soup

Chicken Sotanghon Soup Recipe is another variation of the famous and well-loved Filipino Chicken Noodle Soup which usually uses egg noodles, but in this recipe we are using sotanghon. Sotanghon is also known as cellophane noodles or Chinese vermicelli which is made from mung bean starch, this noodle is transparent unlike other noodles and sometimes it is called Glass noodles. It is cooked with chicken broth together with carrots and cabbage and you might also add some other veggies to make it more nutritious.

This Chicken Sotanghon Soup Recipe is considered to be a comfort food, for its heart warming and filling taste which is best served during cold and rainy season.

chicken sotanghon soup recipe

Chicken Sotanghon Soup Ingredients:

  • 200 gm sotanghon (bean thread) noodles
  • 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  • 6-7 cups chicken stock
  • 2 pcs tomatoes, sliced
  • 2 Tbsp oil
  • 1/2 head of garlic – minced
  • 1/2 medium onion – sliced
  • 1 Tbsp patis (fish sauce)
  • 4 dried Chinese black mushrooms (shiitake) (optional)
  • chopped green onions

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