It’s been three months since I attended the 6-hour cooking lesson for the orig Hainan Chicken and it’s only now that I have gathered the energy and motivation to try cooking one at home.
Actually I am contemplating of just buying from the restaurant kasi inis na ako looking for the right ingredients.
I still do not have 100% of the recommended ingredients pero I’ll just go ahead and bahala na, see how this goes.
These are shallots, garlic, galanggal (a cousin of luya), ginger,
Pandan leaves have a lot of soil tucked in between the stalks and sometimes there are small pests so wash the leaves in running water several times to be sure.
Shallots- nakaka-luha naman ito.
Dead “live chicken”
I felt so sorry for this chicken, kanina kinatay, ngayon naman bukaka, wa-poise
Do we look like this when giving birth? Caesarian kasi ako.
How very unglamorous.
I did not have a trussing needle and tali kaya I just improvised and used sinulid to make sure the herbs I stuffed in the stomach don’t fall off.
Chicken must be marinated for 24 hours before cooking.
I also made fresh chili sauce (labelled TO BE) kasi I still need to grind them into paste.
My ginger sauce is ready to eat. I couldn’t find peanut oil so I just used a little bit of canola and it still came out good.
At long last the long and tedious preparation is done, I need a cold drink (fresh buko juice).
to be continued…
