- 9 cloves of garlic
- 3 tbsps of extra virgin olive oil or vegetable oil
- 3 pcs (950 grams) chayote, sliced at 1/8” thick and 1/2” wide
- 2 pcs chicken cubes
Remove skin of garlic. Pound the garlic with mortar and pestle until well crushed. Transfer to a chopping board. Finely mince.
In a skillet, over medium fire, put oil. Heat very lightly. Place garlic. Reduce heat to low. Slowly sauté the garlic until it turns rich golden brown in color.
Add chayote and chicken cubes. Increase slightly the fire to medium-low. Cover. Let it cook for a few minutes until soft but not overcook. Stirring every now and then, to have even cooking.
Best as a hot side dish.