INGREDIENTS:
- 1 kilo fully cleaned chicken, neck, feet & innards removed
- and, if possible, skin still intact
- 2-3 kilos rough sea salt (steaming pan dependent)
- 2 packets of Knorr or Maggi “Sinigang Mix” (tamarind soup base)
For the Garnish:
- 1 small sliced carrot
- 1 small sliced cucumber
- 1 small bunch onion leaves or celery stalks (optional)
For the Dipping Sauce:
- 1 small cut of ginger, de-skinned, grated
- 20 ml. EVOO (Extra Virgin Olive Oil)
- 40 ml. soy sauce
- 10 ml. calamansi juice
- 10 grams “chili-garlic sauce” (optional)
HOW TO COOK:
- Covering all parts inside and outside, rub chicken with “Sinigang Mix”. Set aside.
- In suitable pan, pour in salt and make at least 2 inches thick layer at the bottom.
- Sit in chicken making sure not a part of it touches the sides of pan. (failing which, burning occurs). Use its neck or feet as “kalso” (wedge thing) under it to ensure chicken sits upwards.
- Heat pan at medium temp and “steam” chicken for no more than 20 minutes (for very juicy inside) or up to 25 minutes (for just right medium well state).
- Steaming longer will render dryness to poultry.
- While waiting heat EVOO, pour in grated ginger and heat for 1 minute. Set aside.
- And now… oh WOW, your chicken “steamed via bed of salt” is done.
- Mix in “calamansi juice”, soy sauce and “chili-garlic sauce” for dip or grated ginger with soy sauce or whatever… it’s your rule…your wild…
- Slice, garnish and serve your very own style of better than Hainanese poultry.
SOURCE: jdantemorados.com
IMAGE: panlasangpinoy.com
