Mongo & Ubad with Native Chicken

Let food be your medicine. 

And I bet this soup is one example of a food that really heals. I have been avoiding commercial dressed chicken from the market, the then 45 days had been reduced to 22 days. That number refers to chicken's lifespan from hatchling to being ready for dressing. I only eat such chicken whenever I can't avoid it or simply miss it. So, it is always a joy to find a backyard raised native chicken. Given the convergence of the native chicken, the mongo and the ginger and the lemongrass, the broth is aromatic and tasty.

700g native chicken

2 thumb-sized ginger

150g mongo (mung beans)

200 g ubad (banana pith or core stem)

Olive oil

3 cloves of Garlic

1 medium onion

Water

Lemongrass, tied

Nutritional yeast

Salt

Fish sauce

Soak mongo overnight. Drain and let boil until tender and can be mashed. Set aside.

Boil chicken pieces and ginger covered with water for 25 minutes, just until fork tender. Set aside.

Halve the banana pith or core stem and slice thinly. Repeat until all is done. Add small water and then salt to the sliced pith and massage. Drain the water. 

In a soup pot, sautè garlic and onion. Add the chicken with broth. Add the boiled and mashed mongo and the ubad. Put the lemongrass. Add water. Let boil.

Add the last three ingredients to adjust the taste. Let simmer for 3 minutes. Remove from fire. Remove the lemongrass before serving. 

Cjeck the dish Video here.