Estufau Manuk (Ginger Chicken)

• 2 or 3 cloves pressed garlic
• 1 crushed bay leaf
• 2 tsp. grated ginger (make sure the ginger is fresh)
• 1 tsp. salt
• 1 tsp. pepper
• 1 chicken cut into small pieces
• 2 tbsp. shortening
• 2 tbsp. sugar
• 1 large onion sliced
• 2 tbsp. dry sherry
• 1 cup water

Mix garlic, bay leaf, ginger, salt and pepper. Place in plastic bag and add chicken pieces, coating evenly.

In a large skillet heat shortening. Add sugar, cooking until dark, stirring constantly. Add onions and chicken and brown evenly. Reduce heat and simmer until chicken is thoroughly coooked and tender. To serve, pour sauce over chicken. Excellent with steamed rice. Serves 6.

Back to Chamorro Food >>