Ginisang Munggo with Chicken (Filipino Sauteed Mung Beans with Chicken)

This is a traditional Filipino Dish called Ginisang Munggo with Chicken that Sheila made with some of the contents of her Spring Farm Box! 

-1 cup Mung/Munggo beans, cleaned and washed
-6 to 8 cups of water
-1 tbsp chicken bouillon powder or 1 cube
-½ lb of peeled shrimp (optional)
-1 Bradford Valley Farms chicken breast, thinly sliced
-Salt and pepper to taste
-4 garlic cloves minced
-5 stalks of Blue Mountain Vegetable Farm Green Garlic, sliced
-1/2 of a small onion chopped
-1 tomato chopped
-1 bundle of Happy Horseshoe Farm Swiss Chard, washed and sliced
-Fish sauce to taste
-Chicharron/Pork rinds for garnish (optional)


1. Sauté onions, green garlic, and minced garlic over medium-high heat until fragrant.
2. Add tomatoes and saute for 1 minute.
3. Add chicken slices (salt and pepper to taste) and spread them around and let them brown a bit, and cook for 5 minutes
4. Add 6 cups of water and chicken bouillon powder/cube. Stir until the chicken cube has dissolved.
5. Add munggo beans. Stir. Cover and reduce heat to low and let it cook for 40 minutes.
6. Stir. By this time, the munggo beans absorbed some of the water and needed more time to cook, so add 2 more cups of water.
7. Cover and cook for 10-15 minutes until munggo beans are fully cooked.
8. Add sliced Swiss chard, stir, and cook for 2 more mins.
9. Add fish sauce to taste
9. Serve over steamed white rice and garnish with chicharrones/pork rinds. Enjoy!

You can also use pork, tofu, or shrimp as protein.
You can find mung/munggo beans at your local Asian Market.
The mung beans can take a while to cook. Soak them overnight or 3 hours before you cook them to make them more manageable.
Chicharron/pork rinds are optional but add much flavor, so I highly recommend it!

*Recipe and photos by Sheila Espinosa-Martin

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