November 30, 2007
BONIFACIO CHICKEN (chicken with etag and cabbage wedges)
After a 2-week absence from Aklay's cooking lessons, I couldn't wait to get back to his kitchen and try-out something new. With my 1-kilo chicken and today being a holiday, Bonifacio Day, he tells me we're going to make Bonifacio Chicken. Yeah, right.
- 1 tbsp oil
- 3 garlic bulbs
- 3 onions
- 1 carrot
- 100 grams bacon
- 1 kilo chicken cut into serving pieces
- 1 cabbage, cut into 16 wedges
- 1 eggplant, cut into 1/3 inch slice
- salt and pepper
- 1/4 lb. mushroom, julienned
Slice thinly, the garlic, onions, chili and carrots. Cut the bacon into 1/3 inch cubes. Add oil to wok on low heat and toss garlic, onions, chili, carrots and bacon, mixing occasionally until the bottom is layered with caramelized liquid. Add the chicken, salt, pepper and bay leaf, mix and put into high heat. Add the cabbage on top but don't mix. Cover and lower down heat. Cook for 15 minutes. Add the eggplant, return cover, turn into high heat for 1 minute and then lower heat for 9 minutes. Turn to high heat, add mushroom and mix until everything is well coated with the sauce. Turn off heat. You're done.
The dish is delicious. The chili added an interesting edge. However, it's just a variation of the same approach to chicken that we had been doing. Maybe Aklay noticed it too. He told me that if I want something more complicated next time, I should come early. If that's what it takes, I'll be there before the cock crows.
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- If the chicken is partly frozen or in big pieces, you can add 5 more minutes to the cooking time.
- If you want the flavor of the ingredients to remain but without its natural sweetness, sauté the ingredient and stop shortly before it gets burned. It's a fine line between that stage and burning so be vigilant.
- the heat is turned up in short bursts whenever a new ingredient is added to keep the temperature consistent. Opening the cover and adding ingredients has a temperature lowering effect because of heat loss.
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