Help finding Chicken Hamonado - Filipino recipe..?!


Question:

Help finding Chicken Hamonado - Filipino recipe..?

I remember growing up my grandmother used to cook this delicious Filipino dish called Chicken Hamonado..I would like to cook it myself but I haven't found a recipe online that seems like it would taste similar to hers..she used to include plantains with the chicken. Please help, thanks


Answers:
Ingredients:
1 large chicken thigh/leg
1 tbsp. of crushed garlic
1 onion, chopped
soy sauce
3 tbsp. of oyster sauce
3 tbsp of vinegar (you may replace this w/ pineapple juice)
2 tbsp. of sugar
salt & crushed peppercorns

Mix the above ingredients with enough water, about half an inch above the chicken, and simmer until the sauce is thick & almost dry. Easy, right? Here is more about hamonado…

“It was the death of a chicken that finally strengthened my resolve to become vegetarian.” - Dalai Lama

Your grandmother's plantains made me sit up: I think she was harking back to the original pork hamonado, of which the chicken form is an adaptation. ('hamonado' = treated in the manner of ham).

I've adapted this from an original Fillipino recipe for the pork version I have here (I have frankly no idea anymore when and where I got that from ), helped by a few chance comments in an online chat in patois by two Fillipina ladies I came across . Maybe it can get a bit closer to what you remember of your grandmother's dish?

2 plump chicken legs & thighs

2 1/2 tbs calamansi juice
300ml pineapple juice
5 tbs sugar
2-4 tbs patis
? tsp ground pepper

1-2 plantains

Wash & dry the chicken pieces.

Make up the marinade from the ingredients minus the plantains, reserving 100ml of the pineapple juice -- the pineapple won't be used, so reserve for another dish, or maybe a dessert? -- and steep the chicken in it overnight, refrigerated.

Next day, drain the chicken and pat dry, reserving the marinade.

In a large pan, heat 3 tbsp oil. Brown chicken all over. Pour in the marinade. Cover and simmer until chicken is tender and marinade has concentrated to a semi-glaze. Turn off heat as soon as the sauce thickens to that degree. Keep covered to keep warm.

Heat butter and a little oil in a sauté pan, sauté the plaintains, then add the reserved 100ml pineapple juice and one or two tsp of brown sugar, and reduce to a glaze -- if you prefer, finish them in a moderately hot oven for 15-20 mins instead. Dust with freshly ground black pepper to serve.

Notes: The ladies did this glazing to accompany pork hamonado with carrots and sweet potatoes, instead of the plantains, which gave me the idea.

patis is Fillipino fish sauce; you should be fine to substitute with nam pla or similar.

calamansi juice comes from the Calamondin or 'Fillipino lemon', which is the musk lime. Substitute with lime, or even lemon at a push

Hope this helps you some of the way at at least.




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