Chicken variations

Chicken is one of the most versatile ingredients to work with. While the price of frozen, dressed chicken has not gone down from more than P100 a kilo, this is still an item that an innovative cook can play around with. From nilaga to salad, the dish is always tasty. When one uses only the breast meat, it also becomes one of the healthier options for those who are watching their cholesterol levels. It is a good source of protein as well.

Shoppers now have a choice – to get the whole fowl or to go to a Magnolia chicken station where special cuts are sold by the kilo. However, this is more expensive. Normally, we would select a big bird and divide it into two or three portions, which we cook in three different ways. This is good for a small family of light eaters.

A few days ago, we wanted to do an old recipe – chicken marmalade. Sadly, we did not have the peach preserves in our refrigerator or in the cupboard. A quick trip to the supermarket did not yield any either. We decided to get the mango (supposedly the Filipino peach) preserve and we had delicious grilled chicken. Here is the recipe, which you may want to follow.

You need one and a half kilo chicken cuts or whole chicken, cut into serving pieces. Mix a third cup of orange juice with one and a half tablespoons of soy sauce, a tablespoon of orange marmalade and an equal amount of mango preserve. Add a pinch of salt and a dash of ground pepper. Mix very well, making sure the preserves are blended into the liquid. You can use a fork to do this. Marinate the chicken for at least an hour or overnight, turning once before cooking. You can either bake this in an oven or grill on stove top. Pour a little bit of the marinade onto the pieces. Keep the rest of the liquid to make the dipping sauce: blend a teaspoon of flour with a little water, add to the sauce and reduce to desired gravy consistency. Turn the chicken once and finish off when both sides are golden brown. Reduce heat after about 30 minutes to avoid scorching. Serve with green salad or a good light soup. Alternatively, instead of the fruit preserves, you can use Marsala wine and follow the same procedure.

One of our two daughters does her adobo with balsamic vinegar, another variation of cooking chicken. The unique flavor of the vinegar will give it a new taste. Chicken pieces, even the leftovers, can be made into pies, soups and salads. These are delicious and not tedious to make. Try mixing hard boiled eggs into your chicken salad – you’ll have a hearty concoction that could be a sandwich filling or a salad, laid out on a bed of iceberg lettuce.

We are now using Magnolia’s Nutri-oil (from coconut), but lately we have the information that another type has entered the market. This is pili oil with herbs, which is fat soluble extracted from fresh pili with sunflower and vegetable oil, mixed with herbs, rosemary, garlic, clove, pepper and oregano. It is said to contain phospholipids, with organic sulphur, a natural source of lecitin that burns and emusifies fats and oils. It also contains flavoprotein which is helpful in solving some health problems. We chanced upon this product at the Salcedo Saturday market. Interested consumers can call Fernando Simon at 363-5112. He does not as yet have approval for therapeutic claims.

There’s another health product out in the market – the Igco Natural Colostrum Skim Milk, extracted from the colostrums of New Zealand cows. While it has the good elements of milk, it also contains immune factors, growth factors and other health-promoting substances. An all-natural food supplement, this is non-toxic, non-allergenic. A friend who has been taking this regularly confirms she has felt much healthier with regular intake.

The recent sale at S & R was not as chaotic as usual. Could be the sign of the (hard) times. Not one was “fighting” over a towel or bathroom rug as we noted in previous sales. And there were comparatively less shoppers on the second day of the 3-day sale. We concentrated on the food section, where produce and fresh meat and chicken were not much cheaper than in regular outlets. The apple pie, a popular dessert item, was still selling at more than P250 per. Vitamins and food supplements were available, with not much discounts. The staff, however, is a plus. They are all accommodating.

Mind your budget. Don’t go on impulse buying or you’ll find your fridge and cupboards full of items you don’t actually need. Be a wise shopper.

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