comfort food

i found myself busy again in the kitchen last sunday.  its been weeks since i got my hands dirty and whip up something more than a tv dinner.  im sure the microwave appreciated the break:)

i decided to do two ways with chicken.  since it was a sunday, our table deserved a homey meal.  the stuff that brings out childhood memories.  there’s nothing elaborate about these, but i assure you, it’ll be a hit:


you’ll need:
1/2 k chicken cut ups (any part you like. at home love the legs and thighs)
calamansi juice (about 5-8 pcs, squeezed)
1/2-1 cup cornstarch
1 whole egg
oil (for deep frying)
salt & pepper
1.  wash chicken parts thoroughly and drain.
2.  put drain chicken in a large mixing bowl.  Add calamansi juice, salt and pepper.
3.  mix in cornstarch and beaten egg.  check for consistency.  if the batter is too thick, add a few drops of water.  if its too slurry, you can add more cornstarch.
4.  heat oil and deep fry. drain in paper towels and serve
(note: the calamansi juice keeps your fried chicken stay crispy)


this is one of my all-time-favorite comfort food.  i dont get to make this very often because, somehow the kids (and hubby) hasn’t developed a liking for it.  well, this is an exception–im sure my siblings would love this:)

you’ll need:

chicken parts (for this, i used the “bony” parts)
1-2 small cups of rice, washed and drained (or you can also use malagkit)
ginger, sliced
2-3 garlic cloves, chopped
1 onion chopped
1/2 tsp tumeric
pepper pinch of casugba
1. wash chicken and cut to seving portions
2.  in a stock pot, sautee over medium heat, ginger, onions and garlic.  when fragrant, add chicken cut ups. cook until the meat turns brown.
3.  add 1-2 tsp of patis, tumeric and cook for about another minute before adding the rice.  sautee altogether for 2-3 mintes before adding enough water to cover and cook the chicken and rice.
4.  stir occasionally to prevent the rice from sticking.  boil. then simmer until everything is cooked through.
5.  carefully stir your porridge from time to time.  be mindful also of the water level.  you need to add a little once in a awhile.  season with salt and pepper to taste.
6.  the secret here, is, i think in the slow cooking and stirring.  it has to be done in a low steady heat to allow the flavors of the chicken and spices to develop. plus, a few drops of patis will make an impact.   towards the end, add that pinch of casugba and let simmer for another minute or two.
7.  serve immediately.

One Comment Add yours

  1. Tes says:

    I’ve been thinking of saving some great recipe for world cup! This is one recipe I won’t miss cooking. It sounds delicious.

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