I would consider Philippine cuisine to be still in immaturity. Sure, we have great and unique dishes and we have so much untapped regional specialties, but there seems to be a lack of identity which is distinctly us. There is hope however for the rebirth in our local cuisine. With cooking schools mushrooming , TV programs from the Food Network and Asian Food Channel, and the hundreds of restaurants featuring food from all over the region and the world, our local Chefs surely won't take the culinary invasion sitting down and watch all these progress takes place. That's why many of them are fusing local ingredients and cuisine with western techniques to produce world class dishes yet we can all call truly ours.
These recipes for claypot rice and baked chicken are another version of the dishes. These are best served after half a day under the blazing summer sun. There is nothing better than a cold, cold drink and knowing you will be eating your heart out!
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| Mongolian Beef with rice and noodles (Photo credit: Wikipedia) |
CHICKEN CLAYPOT RICE
You will need:
8 chicken thighs, deboned and cut into bite-sized chunks
3 pc Chinese sausage, sliced
2 cup medium-grain rice, washed
2 shallots, minced
2 1/2 cup water or chicken stock
2 tbsp minced garlic
2 tbsp minced ginger
4 tbsp oyster sauce
2 tbsp hoisin sauce
2 tsp sesame oil
4 tbsp rice wine
1 pc leek, sliced
Here's how:
1. Marinate chicken in half of the ginger, garlic, oyster sauce, hoisin, sesame oil and rice wine. Leave in the fridge for an hour minimum.
2. In the claypot or any heavy-bottomed pan, using very little oil, saute' sausage pieces. Set sausage aside but leave oil in the pan.
3. Next saute' shallots, ginger and garlic. Add rice and saute' some more. Place chicken, including the marinade in the pot and stir.
4. Add stock and boil then gently simmer rice covered until rice is cooked. Let rice dry out a bit by letting it cool down a bit uncovered.
5. If desired, boil remaining oyster sauce, hoisin, rice wine, and sesame oil with some water to create a glaze.
6. To serve, arrange sausage on top of rice, pour glaze over the dish and garnish with leeks.
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| Hoisin Sauce Chicken (Photo credit: leoslo) |
BAKED CHICKEN THAT MAKES ITS OWN GRAVY
You will need:
1 1/2 kilo chicken quarters salt and pepper to taste
1/4 cup all purpose flour
1/4 cup melted butter
1 cup sliced fresh mushrooms
2/3 cup evaporated milk
1 can Condensed Cream of Mushroom Soup
1/2 cup grated Cheddar cheese dash of seasoning
1/2 tsp salt
1/8 tsp pepper
dash of paprika
Here's how:
Pat dry chicken pieces. Season with salt and pepper to taste. Marinate in the refrigerator for 1 hour. Coat chicken with flour. Arrange in single layer with skin down in melted butter in 13" x 9" x 2" baking dish. Bake uncovered in preheated 425 degrees F oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer or until tender. Remove from oven and reduce temperature to 325 degrees F. Pour off excess fat. Add mushrooms to chicken. Combine evaporated milk, soup, cheese, seasoning, salt and pepper; pour over chicken. Sprinkle paprika. Cover dish with foil and return to oven for 15 to 20 minutes.
Serve with Green Salad and Pasta.
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