- 1 kilo chicken meat, any part, cut into serving size
- 8 medium-sized calamansi, juiced
- 2 tbsp fish sauce (patis)
- salt, pepper, and MSG
- 2 cups water
- cooking oil
INSTRUCTIONS:
- In a large bowl combine chicken meat with calamansi juice, fish sauce, salt, pepper, and MSG. Cover and place in the fridge. Marinate over night or a few hours before cooking.
- In a large saucepan, place the marinated chicken, add water, and bring to a boil. Once boiling, lower the heat and simmer for about 15 minutes more or until half-done.
- Remove from heat and drain. Or you may set the chicken stock aside and save it for your stews, soups, sauces, or gravies.
- On a skillet or frying pan over medium heat, add oil (preferably enough oil for deep frying). Wait until hot. Fry the chicken pieces skin side first. Turn over once the other side is brown.
- Serve with catsup or gravy.
Source: Luto Ni Lola
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