Chicken Ubad with Monggo Recipe: How to Cook Manok Na May Ubad at Monggo

Chicken Ubad with Monggo is a very popular Ilonggo recipe especially in Ilonggo-speaking Negros Occidental. Although chicken tinola is the most popular chicken recipe in the country, Chicken ubad with monggo is different and is preferred by many Negrosanons. It is far delicious than chicken tinola and consider a delicacy. Ubad is ubod ng saging in Tagalog.

Chicken Ubad with Monggo Recipe

Ingredients:

For the Chicken and Ubad:

• 1 whole chicken, cut into serving pieces
• 2 tablespoons cooking oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 tablespoons fish sauce (patis)
• 4 cups water
• 10 cups of ubad (heart of banana trunk), sliced and soaked in water
• Salt and pepper to taste
• 1 bunch spinach or kangkong (water spinach), cleaned and leaves separated
• Tanglad (fresh lemongrass)

For the Monggo (Mung Bean) Soup:

• 1 cup monggo (mung beans), washed and drained
• 4 cups water
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 pork cube or chicken cube (optional)
• Salt and pepper to taste

Instructions:

For the Chicken and Ubad:

1. Heat cooking oil in a large pot over medium heat. Add onions and garlic, and sauté until fragrant and translucent.
2. Add chopped tomatoes and cook until they start to soften.
3. Add chicken pieces and cook until they are no longer pink on the outside.
4. Pour in the fish sauce (patis) and cook for a few more minutes, allowing the flavors to meld.
5. Add water and bring the mixture to a boil. Lower the heat to a simmer and cook until the chicken is tender.
6. Drain the sliced ubad and add it to the pot. Continue to simmer for about 10-15 minutes or until the ubad is tender.
7. Season with salt and pepper to taste.
8. Add the spinach or kangkong leaves to the pot and let them wilt in the hot soup.
9. Taste and adjust the seasoning as needed. Remove from heat and set aside.

For the Monggo (Mung Bean) Soup:

1. In a separate pot, combine washed monggo and water. Bring to a boil and then lower the heat to a simmer.
2. In another pan, heat cooking oil and sauté onions and garlic until fragrant and translucent.
3. Add chopped tomatoes and cook until they start to soften.
4. Add the sautéed mixture to the simmering monggo pot. If using pork or chicken cube, add it as well.
5. Continue to simmer the monggo until the beans are soft and fully cooked, stirring occasionally. This may take about 45 minutes to an hour.
6. Once the beans are cooked, use the back of a spoon to slightly mash some of the beans against the side of the pot to thicken the soup.
7. Season with salt and pepper to taste.
8. Add the cooked chicken and ubad. Add water and cook for 20 to 30 minutes until the chicken is fully cooked.
9. Add the lemongrass and cook for another 5 minutes.

To serve: Ladle the Chicken Ubad with Monggo stew into bowls and serve it with a side of steamed rice. Enjoy this comforting and nutritious Filipino dish!

Feel free to adjust the ingredients and measurements according to your preferences and taste.

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