A Tenderfoot's Foodventures

A beginner's adventures in cooking

Saturday, August 06, 2005


THE EXPERIMENTAL CHICKEN


My Aunt and I have been wanting to try a recipe from one of her cookbooks for quite sometime now. Fortunately, the other night, the opportunity to make it presented itself when our cook forgot to prepare extra helpings of food for my siblings who were home that night, so my Aunt and I decided to cook a chicken according to the recipe in her cookbook as an extra dish for us to consume.

The recipe called for anis and sesame oil to be cooked with the chicken. Unfortunately, there wasn't any anis available at any of the nearby stores, so my Aunt did a little dabbling with the ingredients and came up with a more-than-edible recipe.

This dish actually tastes like a cross between a pata tim and adobo. So if any of you are craving for pata tim, I encourage for you to try this recipe, as not only is this a healthier alternative, but it tastes great too!


CHICKEN ALA PATA TIM

Ingredients:
1 whole chicken chopped in adobo pieces (about 1 kilo)
1 cup of water
1 cup of soy sauce
ginger
garlic
white rice wine
sesame oil
sugar

In a saucepan, pour half a cup of water and half a cup of soy sauce with the chicken. Bring to a boil, then add ginger, garlic, sesame oil and white wine. *Simmer chicken until tender, pouring the rest of the water and soy sauce as the liquid dries up. If you want the dish to have a bit more sauce, just put more water. Add sugar according to your taste. Simmer for a few more minutes, then serve.



Tenderfoot's Note:
*Simmer is a cooking term meaning "to cook slowly just below the boiling point where bubbles form at a slower rate and burst before reaching the surface" (c.f. Mix and Match Meals, 1991).

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