The Latest

• Eryngii (king oyster) mushrooms
• Lo mein in less than 15 minutes
• Mussel soup with coconut milk
• How to extract tamarind juice
• Mango cream pie
• Stages in beating egg whites
• Tiramisu, party style
• Ma Po tofu
• Sichuan (or Szechuan) peppercorns
• Lemongrass tamarind chicken

In the archive

• Kopi Roti »
• Pancit canton »
• Roast pork with mushroom sauce »
• Chicken and straw mushrooms in coconut milk »
• Pinakbet without bagoong »
• Kalamay (rice cake) sa latik »
• How to extract tamarind juice »
• Guinataang dalag (mudfish) »
• Tofu and eggplants with salted yellow beans »
• Chop Suey »

Recent Comments

• leah
  on 'Colette’s buko (coconut) pie'
• leah
  on 'Colette’s buko (coconut) pie'
• vir
  on 'Chili garlic prawns'
• todo
  on 'Paksiw na lechon manok'
• Elai Atendido
  on '“Bibingka” and “puto bumbong”'
• Mayen
  on 'Special puto'
• Mayen
  on 'Special puto'
• Mc
  on 'Lo mein in less than 15 minutes'
• miera montero
  on 'Maja Maiz'
• mayums
  on 'Lord Stow’s egg tarts and wheat-bread siopao'

No waste chicken and rice meal

A whole chicken was the one and only item left in our freezer this morning–a clear reminder that we had to go either to the wet market or the supermarket later in the day. I was actually dreaming of lechon kawali but it would have to wait. As it was a week ago when I had to time to thaw and marinate a whole chicken, I decided to go ahead and boil the chicken while still partially frozen. To make cooking faster, I pressure cooked the whole chicken with a whole onion, a whole garlic, some peppercorns and a liberal amount of salt. Thirty minutes later, the chicken went into the oven for browning. Meanwhile, I strained the broth and used it took the rice. What you see in the photo that looks like chinese style fried rice is actually steamed rice.

Cooking the rice is quite another story. It’s actually a meatless and seafood-less kind of paella. What I did was to cook the rice as though I were making paella. When it was cooked, I served it with individual portions of the well-browned chicken. It was actually great. It made the rice more flavorful and colorful. It was also a good way of serving vegetables. Instead of the usual salad on the side or a second entree with vegetables, the vegetables went into the rice.

Most important of all, I wasted nothing. The cooking of the chicken was facilitated by boiling it first. The broth was used to cook the rice. The nutrients of the vegetables did not go into discarded liquid but were infused with the rice.

In the mood for more food?

1. Ensaladang Pipino (Cucumber Salad)
2. Jack’s Loft: ooey gooey cheese sticks, lemon chicken and chicken salad panini
3. Salted eggs and tomato salad
4. Thanks, Filipinas magazine!
5. Meat pie and soup at Bag of Beans
6. 45-minute farmer’s pie
7. Shawarma
8. Corn dogs
9. Peanut butter
10. Tortang sardinas at togue (canned sardines and mongo sprout frittata)