Chicken Inihaw Sa Gata

1 whole chicken, quartered

¼ cup grated ginger

2 385 ml CARNATION Coco Evap

2 pcs MAGGI Chicken Broth Cubes

3 pcs siling labuyo, sliced

1 stalk tanglad, chopped (white part only)

1 cup kangkong cut-ups

Banana leaves

1. Rub chicken with ginger and marinate for 10 minutes.

2. Boil chicken then simmer over low heat in CARNATION Coco Evap, MAGGI Chicken Broth Cubes, siling labuyo and tanglad. Discard tanglad when chicken is tender (about 1 hour).

3. Add kangkong and simmer for another minute. When chicken has cooled, drizzle with 2-3 tbsp of its sauce then wrap in banana leaves.

4. Grill for 5 minutes on each side. Serve hot. Serves 6-8.

PIÑA ALOHA SHAKE

2 cups pineapple juice

1 ½ cups crushed pineapple

¾ cup CARNATION Coco Evap

½ cup honey (or to taste)

2 cups shaved ice

1. Combine all  ingredients in a blender. Process for 30 seconds.

2. Transfer into individual glasses. Serves 4.