1 large chicken, dressed and boned for stuffing
2 tablespoons toyo
2 tablespoons kalamansi or lime juice
3/4 kilo pork meat, ground fine
2 eggs, whole, unbeaten
2 pieces chorizos de Bilbao, chopped
1/4 cup grated cheese, preferably queso de bola
2 medium-sized onions, chopped
2 red and green peppers, chopped
2 pieces sweet pickles chopped fine
1 small box raisins
1/2 tablespoon salt
2 pieces pan de sal, shredded fine
1 teaspoon monosodium glutamate
3 hard-cooked eggs, quartered
2 pieces Vienna sausage
1/8 kilo cooked ham, cut into strips
Soak the boned chicken in toyo and kalamansi juice.
Mix ground pork, unbeaten eggs, chorizos de Bilbao, cheese, onions, red and green peppers, pickles, raisins, salt, and shredded pan de sal. And one teaspoon monosodium glutamate.
Stuff the chicken with pork mixture, placing quartered hard-cooked eggs, whole sausage, and ham in the center. Sew up the opening at the back of the chicken and wrap in sinamay cloth. Tie both ends.
Steam for 2 hours in a tightly covered container.
When done, remove wrapping and brown stuffed chicken in deep hot fat. Let it cool.
Slice and serve with sauce.
To make the sauce, measure and strain the stock where the chicken was cooked.
For every cup of broth, use 2 teaspoons flour.
Saute 3 clovers minced garlic in 2 tablespoons margarine.
Add 1 tablespoon chopped celery, 1 chopped red pepper, one chopped hard-cooked egg, 1 teaspoon monosodium glutamate, and toyo to taste.
Thicken with flour and pour over stuffed chicken.
Copyright © 2013 - mantis36.ExpertsColumn.Com · All Rights Reserved | Powered by: ExpertsColumn.com