How to Make Filpino Asian Chicken Galantina Cooking Recipe Cuisine

Philippines Chicken Galantina

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1 whole chicken, deboned

1 lb. ground pork

4 pieces Chinese sausage

3 tablespoons sweet pickle relish

1/2 cup raisins

2 pieces hard boiled eggs

3/4 cup minced ham

3/4 cup chopped Vienna sausage

1/2 cup minced yellow onion

1/2 cup minced carrot

1/2 cup chopped red bell pepper

5 tablespoons bread crumbs

3/4 cup soy sauce

Juice of 1 lemon

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper


Directions:

1. Combine ground pork, ham, Vienna sausage, bell pepper, carrot, onion, raisins, sweet pickle relish, salt, and pepper. Mix well. Add the bread crumbs and then continue mixing. Set aside.

2. Combine lemon juice and soy sauce in a large container. Stir.

3. Marinate the whole chicken in the lemon and soy sauce mixture for 30 minutes. Remove the chicken from the mixture and then stuff with half of the meat and vegetable mixture.

4. Arrange the boiled eggs and Chinese sausage inside the chicken and then continue to put-in the rest of the meat mixture.

5. Secure the chicken by wrapping it in a cheese cloth and tying both ends of the cloth with a kitchen twine.

6. Meanwhile, boil about 1 to 1 1/2 quarts of water in a steamer. Steam the chicken for 90 minutes.

7. Let the chicken cool down and then refrigerate for 3 to 6 hours.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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