“adobong manok sa dilaw”, it is a unique Filipino table fare perfect for its staple food that is steamed rice. The tasty sauce coating the chicken in the dish is just so full of flavors that when slathered on rice and eaten together could make you forget your delayed monthly amortization……. or your pass due credit cards payments…….or your long Christmas shopping list which, sadly, remains unallocated until now.
No, no, no, these are just examples and not really my problems …….true ……. Okay! Okay, the last one is………. but don’t tell my family, relatives and friends. It might trigger extreme panic, chaos and pandemonium. Let them buy their gifts for me first. :-)
Since this is another “ginataan” dish (cooked in coconut milk), one important ingredient of course is “gata” or coconut milk. As explained before in “ginataang alimasag” post, coconut milk is a sweet, creamy, milky white cooking base extracted from the grated meat of a mature coconut. There are two grades of coconut milk namely thick and thin. The thick coconut milk, sometimes referred to as coconut cream, and called “kakang gata” in the Philippines is the first extraction milk collected by directly squeezing grated coconut meat through cheesecloth or in between palms.
Thin coconut milk on the other hand is attained when the squeezed coconut meat is soaked in warm water and squeezed a second or third time to further extract coconut milk. This type is commonly used for general cooking purposes.
Lemongrass or “salay or tanglad” as called in the Philippines and “sera” here in Sri Lanka, is a tall perennial grass native to India. It is widely used as a herb in Asian cuisine. It has a citrus flavor and can be dried and powdered or used fresh. It is generally used in teas, soups, curries and among the marinade ingredients for fried or grilled meats. It is highly suitable for fish, seafood and of course, poultry ……..hence, its important role in this recipe.
I am so fond with this herb that I even planted some in our backyard for ready use anytime I need to. It is a regular ingredient in our “tinowa” (“tinolang isda”) and “chicken inasal” dishes as well as in many curry-recipes our Sri Lankan cook oftentimes prepare and serve for us Filipinos here.
“Cuchinta” and “Binagoongan” recipes posted in this humble website.
In a large wok or large pan or heavy bottomed casserole, heat ¼ of the coconut milk on low flame. Continue cooking with regular stirring until the coconut milk starts to curdle, releases its own oil (“naglalangis o naglalatik”) and becomes fragrant or aromatic. When the coconut oil is evident, add in garlic followed by the onion and continue frying the spices on the sizzling oil.
“ginataan” recipes, it complements well with steamed rice. As a reminder though, watch your intake out as it will easily surpass your diet limits. Sorry but enjoy! c“,)