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| Adobong Kangkong Fried Rice with Chicharon |
Makes 5-6 servings
Ingredients:
- 2 bundles Water spinach (kangkong)
- 3 Tbsps Cooking oil
- 2 heads Garlic, minced
- 1 cup Diced white onion
- 1 cup Soy sauce
- ¾ cup Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Chicken powder
- 1 tsp Ground black pepper
- 8 cups Steamed rice
- ½-1 tsp Salt (optional)
- ¾ cup Chicharon, for topping
Directions:
- Clean and trim kangkong, then separate the leaves and the stems.
- Heat cooking oil in a wok over high heat then sauté garlic and onions until translucent.
- Add the kangkong stems. Continue sautéing for a minute until the kangkong stems becomes tender. Add the kangkong leaves and continue to sauté for another minute.
- Pour in the soy sauce, vinegar, sugar, chicken powder, and black pepper. Do not stir. Let sauce simmer for three minutes, uncovered.
- Stir in rice. Sauté for five minutes until well incorporated. Taste and adjust seasoning with salt, if needed. Transfer rice to a serving plate and top with chicharon.
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