Foot and Fire

I am so happy that aside from the usual 45 days broiler chicken, restaurants nowadays offer native chicken. While there is a slight difference in the pricing, i do not mind. Native chicken is extra tasting, meatier and generally free from feeds and injectable vitamins which boosts growth as native chicken is usually free range or grows in a large backyard. Let me say, native chicken is muscled while broiler chicken is simply big flesh and fat. A must try is the native chicken offered in the Manokan country located in the reclamation area, beside SM City.... But i got a great taste of tinola and lechon manok, both native, at Ting ting's located along BS Aquino Drive, near Doctor's Hospital and I know, I shall be back for it! Click this link for contact numbers... http://tingtingsnativefood.weebly.com/

By GERLIE M. UY Here is how one can salvage a surplus lechon manok. Lechon Paksiw of broiled chicken doubles your rice craving with its sharp sweetness and subtle sourness plus the aroma of bay leaf. 1 t canola oil 3 cloves garlic, crushed and minced 1 big onion, sliced lengthwise 1 whole store-bought lechon manok (broiled chicken) chopped into serving portions 1 to 2 cups hot water 4 bay leaves, crumpled 4 T brown sugar 4 T vinegar half-cup premium soy sauce In a pot, saute garlic and onion. Add the lechon chicken (remove the skin if desired) and stir fry for two minutes and add water, bay leaves, sugar, vinegar and soy sauce. Let boil in high fire and simmer in medium-law fire until liquid is reduced by a quarter or more. Serve hot on top of rice.