We had guests yesterday but we haven't done our groceries yet and so our ref leaves much to be desired ingredients-wise. And so I bought a roast chicken instead. But our guest brought along food to cook and we soon found ourselves with a feast consisting of nilagang baka, mussels in soup, and roast chicken.
Understandably the roast chicken was not "sold out" and I was left if a fair amount of leftover meat. What to do with it? Make paksiw na lechon manok!
Ingredients:
1/4 cup cane vinegar (Datung Puti!)
1/2 cup water
1/2 cup Mang Tomas All-purpose Sauce
1/4 cup brown sugar
1/8 tsp black pepper
6 cloves garlic, crushed and skin removed
1/8 tsp salt
1-2 pcs bay leaf
Procedure:
Add the chicken and cover the pot. Bring to a boil under medium heat. Mix it up, then simmer for 10 minutes over low heat.
Add the bay leaf, then simmer for 5 more minutes. Remove from heat, then adjust the taste if necessary with salt and pepper. The sauce would have sufficiently reduced and thickened.
Serve hot with rice. This dish tastes even better after a day, when the rich, tasty sauce has been absorbed by the chicken.
Technorati tags: recipe
11 comments:
this is definitely yummy! equally delicious with paksiw na lechong baboy.
Hi hungrynez. Nice name. Yup, I suspect it will even be yummier with lechon baboy, with the melting fat and juicy meat... getting me hungry.
wow, bago ito ha. i'll try it here insaudi where there's no pork but a lot of roast chicken!! sarap!
NoBenta: may Mang Tomas ba dyan? It's a key ingredient...
Yum! Miss ko na ito! But what if I didn't buy roast chicken, can I use fried chicken instead?
Cheers,
My Sassy Chef Recipes
Yum! Miss ko na ito! But what if I didn't buy roast chicken, can I use fried chicken instead?
Cheers,
My Sassy Chef Recipes
meron ditong mang tomas :)
Summers: I have a feeling it will taste just as good!
NoBenta: yes! luto na!
I am a big fan of lechon paksiw, and we do get the chance to eat lechon here but sadly there is no left over to paksiw, so next week i am going to buy lechon manok and cook your version of lechon paksiw, thanks Nic
Tita Cory: thanks for letting me know awhile ago that it was yummy!
I think Adding Mang Tomas is the best trick for a lechon paksiw. ;-)
http://www.squidoo.com/mang-tomas-lechon-sauce
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