There are times that dining out is imperative. It will immerse us to various food hubs of cultural origins and arrays of ingredients. I remember back in Manila, whenever our time permits, some of us siblings (whoever is in Manila and available)-- all food enthusiasts, meet up on weekends and pig out to our hearts desire after watching a movie or simply after a day's malling. We food hop especially to those newly opened dine-ins and restos and scrutinise our new discoveries. We add our best food choices to our archive and defy those rejected by our palates. But the next great thing is -- recreating those new discoveries in our own "dirty" kitchens. Aahhh brings back memoirs.
Today, I am sharing one discovery which we may have been preparing occasionally but missing out the sauce that enhances the flavor of that simple baked fowl.
So here it is --
Ingredients:
1 whole chicken (about 1.3-1.5 kgs)
2-4 pcs lemongrass stalk (use the part that is 3 inches from the roots)
2 bay leaves
few peppercorns
coarsely ground black pepper
1 medium size onion
1 small garlic
Rock Salt
sprigs of fresh rosemary ( chopped )
EVOO for drizzling
Marinade:
6 big Kalamansi
1 - 2 cups light soy sauce
1-3 tbsp apple cider vinegar
Mix the marinade ingredients, adjust the taste according to your reference.
Procedure:
1. Clean the chicken and pat dry.
2. Slit the onion, press the garlic and lemongrass stalks with your knife.
3. Rub the inside of chicken with salt, then stuff it with onion, garlic, lemongrass and peppercorns. Seal the cavity either by sewing it or using a skewer or toothpick just enough to hold the cavity together preventing the spices to fall out.
4. Place the spice rubbed chicken inside a gallon size ziplock. Pour the marinade and shake the plastic to ensure the chicken is covered with sauce.
5. Add bay leaves.
6. Marinate overnight.
7. The next day, pre-heat oven to 180 degrees.
8. Shake first the plastic then take out the marinated chicken.
9. Mix coarsely ground black pepper, salt and rosemary then rub the mixture against the chicken. Let it stand and drizzle with olive oil before placing it inside the oven.
10. Bake/ roast it for 1 hour and 15 minutes or so until the chicken is golden brown but not dry.
While baking the chicken, prepare the sauce--
COCONUT MUSHROOM CHARDONNAY SAUCE
200 ml coconut milk
200 ml water or chicken broth
1/2 knorr cube (if you are just using plain water)
1 small can button mushroom
1-2 tbsp chardonnay
salt
pepper
1 medium onion diced
garlic minced
2 tbsp butter or EVOO
1. Saute garlic, onions and mushroom in butter or EVOO.
2. Add water or chicken broth then pour coconut milk.
3. Season with salt and pepper. Simmer for a few minutes to cook the coconut milk.
4. Add chardonnay, add more according to your preference.
5. Ready to use.
note: Mushrooms, onions and garlic can be placed in a food processor to attain the smooth sauce. I like mine with chunks so i just diced the onions,minced the garlic and sliced the mushroom into halves.
When chicken is cooked, place it on a serving plate, pour sauce on the side of the chicken not over it, then garnish with your favourite greens or herbs.
Voila! Chicken is serve.
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| Chicken in Coconut Mushroom Chardonnay Sauce |
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