the recipe of which was shared by a "fan"
of PinoyAmericanFavoriteRecipes on Face Book, Nida King.
As you know most Filipinos have sweet tooth. We put sugar in most of our dishes, including spaghetti sauce or even in adobong isda (fish adobo).
The chicken filling for this sandwich has some sugar and some other ingredients that makes it not only a Filipino favorite but also very tropical. If you want to see the recipe she posted, just go to my face book page, then follow the thread on sandwich. See you there!
I wasn't going to reveal the ingredients, but there's a lot of readers of this blog who have been asking me for the recipe. I'm sure Nida wouldn't mind if I post the recipe here.
So, here's Nida's recipe for the Chicken Sandwich filling:
2 chicken breasts, cooked and shredded
1 cup mayonnaise
1/2 sweet onion, chopped
2 tbsp.white sugar
1 can crushed pineapple, well drained
1 cup raisins
1/2 cup broken nut pieces, pecans or walnuts
Cooked bacon, crumbled (optional, but I highly recommend)
In a bowl, mix first 5 ingredients well then add the pineapple and raisins. Mix until everything is well blended together.
To assemble sandwich:
If using sandwich bread, place a piece of lettuce on a bread then top with the chicken fillings. Garnish with nuts. Place another slice of bread on top of the fillings.
it's a Chicken Salad Sandwich :
Note from MaMely:
I used rotisserie chicken, but If you need to cook the chicken yourself here's how to prepare it:
Put chicken in a pot and cover with water then add crushed garlic, 2 bay leaves and sliced onion. Cook over medium heat. Skim off fat (discard the fat that's floating) before bringing it up to a boil. When there's no more of that gunk floating turn down heat then simmer. Season with salt and continue to simmer until chicken is tender.
Nida also shared her recipe for "chicharong manok". Just follow the thread on "chicharon".
For more recipe ideas go to:
Ok. Here's the Pepalukluk Manuk recipe: (Pinaupong Manok)
1 whole chicken
5 cloves garlic (mashed)
sea salt or any coarse salt
1 Tbsp. canola or vegetable oil (I use olive oil)
More canola oil for frying later
Rinse chicken and pat it dry. Rub with salt inside and out.
Heat oil in Dutch oven or any pot that is deep enough to put a whole chicken. Add garlic and salt to hot oil. Add chicken. Cover the pot and put temperature to low. Cook until chicken is tender (about 45 minutes) but not falling off the bone. Take out from the pot and cut up the chicken. Fry in hot canola oil. Serve with steamed Jasmine rice or brown rice if you are health conscious.