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| Garlic chicken and fried rice from Ping in San Jose, California. (Photo credit: Wikipedia) |
It is always good to start your day with a simple nutritious breakfast but too often because of the tight schedules, one can hardly cook a single dish just to catch up with time. I shared this same dilemma almost everyday. The easiest thing for me to do is to keep my leftover rice that evening so I would only have sinangag the following day and never hurry so much for my cooking since I would just make a simple sinangag paired with fried egg and my morning's done.
But it is not always inspiring for me to eat sinangag with fried egg everyday, so I thought of changing partners every now and then. But then it is always good to pair sinangag with fried egg. And so instead of depriving myself from the traditional pair, I had a simple hint to follow and that is to add another dish from the usual simple pair. Giving me a lean-and-mean version of my breakfast favorite, sinangag. So I urge you to add punch to the usual morning by giving your usual sinangag a makeover with this Chicken Tapa.
CHICKEN TAPA
You will need:
1/2 kg chicken breast fillet, sliced into very thin strips
2 tablespoons liquid seasoning, garlic flavor
1 8 grams sachet Maggi Magic Sarap
2 tablespoons chopped garlic
2 tablespoons sugar
2 tablespoons cooking oil
Here's how:
Marinate chicken strips in liquid seasoning, Maggi Magic Sarap, garlic and sugar for at least 30 minutes or overnight. Stir-fry in hot oil. Serve with sinangag and fried egg.
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