Khok: Dressed up chicken

·2 min read

It’s easy to cook chicken. I still have to know of someone who fails at this. Even a weekend cook like me can prepare chicken in many ways and here’s how.

SAVORY. Savory is a flavor defined as “having a pleasant taste or smell.” The taste can be spicy or salty or both.

When I make savory chicken, I mix salt, pepper, garlic and onion powder, and Spanish paprika on cut up chicken before frying or grilling.

There are times I sprinkle lemon juice on the chicken to brighten up its taste.

Alternately, I may add the powdered flavorings on flour and cornstarch and use it to coat the chicken.

I usually fry the chicken using this mixture. I don’t do the flour-egg-breadcrumbs technique. My way is very simple: Coat the chicken with the savory flour, tap out the excess and fry.

To serve, I coat the chicken with bottled sweet chili sauce.

BARBECUE. This is an easy and satisfying chicken opus, to misuse a word a bit!

The fastest route to the grill is with a bottle of barbecue sauce. Marinate the chicken parts in barbecue sauce mixed with a bit of oil for an hour.

Grill six inches away from the hot coals. Brush with the remaining marinade to keep the chicken moist.

If only using chicken (minus the tips), thread them through a barbecue stick for a change. Serve with cucumber salad and pineapple juice.

FRIED. Marinate chicken parts in teriyaki sauce for one hour. You can make your own sauce if you like. Mix together oyster sauce, soy sauce, garlic powder and sugar. To open up the flavor, add a squeeze of lemon.

Fry the chicken until golden brown, then brush with extra teriyaki sauce. Sprinkle with minced green onions and sesame seeds.

SOUP. Who can forget chicken soup? It is a filling dish any day.

Chicken soup combines the best of both worlds. It has protein and vegetables in good balance.

Served piping hot, chicken soup restores one’s energy and alertness. The crunch from the green vegetables makes the diner feel he is putting something good in his body.

In the house, my Aunt Tita Blitte uses chicken parts or to prevent Chicken Wars (family members fighting over chicken breast!), uses drumsticks or only chicken breast halves or just wings.

She quickly boils the chicken in plain water and discards the water. This is to remove the smell.

To make the soup, she sautes ginger and garlic, and adds the chicken. Then she adds water, quartered potatoes, sliced carrots, whole black peppers, quartered bulb onions and the white part of spring onions.

When the water boils, she adds quartered cabbage leaves and the green onion tops. She only uses salt to add flavor. Ah, good!

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