Garlic Roast Chicken - Choi's (Photo credit: avlxyz)Each Filipino family has a unique way of upholding their own set of customs and traditions that is being handed down from one succeeding generation to the other. Not only that, they are even preserving precious secrets in their genealogy that can't be broken with time. It maybe a hidden family treasure or just a secret ingredient to a family recipe, no one will ever dare bargain his integrity just to divulge it to anybody.
This recipe that I will be sharing with you maybe a product of one Filipino family's secret that has been kept for many generations. And though we may taste it now, I know that even there is one key ingredient that has been replaced or substituted, I still believe that what really remained undisclosed up to this time was the true joy that the family experienced when they were together eating this same dish around the wooden table long time ago.
You will need:
170 g whole chicken (deboned)
120 g gin
60 ml sesame oil
340 g glutinous rice
water (for soaking)
Sauce:
90 g onions (chopped)
20 g garlic (chopped)
60 ml oyster sauce
60 ml gin
240 ml soup stock
stock from the chicken
Thickener:
15 g cornstarch
30 ml water
120 ml cooking oil (for brushing)
Fillings:
40 g Chinese chorizo (cubed)
150 g Tocino/Pork BBg (cubed)
200 g chicken breast (cubed)
20 g Chinese mushroom (cubed)
60 g dried shrimp (hibe/cubed)
35 g lotus seeds (soak in hot water)
2 pieces salted egg yolk
70 g California raisins
.75 g white pepper
25 g shallots (chopped)
10 g garlic (chopped)
59 ml cooking oil
7.5 ml soy sauce
15 ml oyster sauce
10 ml sesame oil
Vegetables:
150 g mustard green (sliced)
40 g carrots (sliced)
25 g sweet peas
Here's how:
Chicken:
Wash chicken. With a knife, cut off the bones and slice the meat into cubes.
Soak the skin of the chicken in gin and sesame oil. Store this in a chiller until ready to use.
Glutinous Rice:
Wash the rice until the water becomes clear and then soak in water for 2 hours. Brush a separate bowl with oil. Set aside.
After 2 hours, strain the soaked rice. Saute' in hot oil; briefly toss this until the aroma of the sauteed rice comes out.
Fillings:
Pan-fry the tocino and chorizo in oil; when cooked, cut these in cubes.
Saute' briefly in oil shallots, garlic and dried shrimps, then slowly add the tocino, chorizo, chicken, California raisins and Chinese mushroom. Stir-fry until cooked then add the seasonings.
Mix together the rice and fillings. Stuff this into the chicken until 3/4 filled.
Add the salted eggs in the middle portion. Transfer the chicken in the oiled bowl and steam this for an hour.
To Serve:
Transfer the chicken into a platter and set aside the remaining stock.
Divide the onions and garlic into 2 portions. Saute' briefly in hot oil the first half portioned with mustard green and sweet peas. In a separate pan, saute' the other half with carrots, then add the seasonings, soup stock and the stock from the steamed chicken. Thicken this with cornstarch and water mixture.
Pour in the sauce over the chicken and top with the sauteed vegetables.
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