Kadon mannok adds a clearer Chamorro chicken lane to the archive and helps balance the seafood-heavy parts of the site. It gives Guam a stronger savory home-cooking page under a name people actually search and recognize.
If you enjoy this style of Pacific cooking, you may also want to try kadon pika, shoyu chicken.
Ingredients
- 1 1/2 pounds chicken pieces
- 1 tablespoon oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 cup water or stock
- Salt and pepper to taste
Instructions
- Brown the chicken lightly in oil.
- Add onion and garlic and cook until fragrant.
- Stir in soy sauce and water or stock.
- Cover and simmer until the chicken is tender.
- Season to taste and serve hot with rice.
Helpful Tips
- Bone-in chicken adds richer flavor to the broth.
- Let the stew simmer gently instead of boiling hard.
FAQ
Is kadon mannok soupy or thick?
It is usually a light stew rather than a thick gravy dish.
What is it served with?
Steamed rice is the most common pairing.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 153 kcal |
| Fat | 13.2 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17.8 g |
| Protein | 49.4 g |
| Sodium | 241.1 mg |
| Cholesterol | 160.6 mg |
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