Best Chicken Hamonado Food

CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)

Steps:

• In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
• Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
• Add the chicken and sauté until no longer pink, about 5 minutes.
• Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
• Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
• Serve with steamed rice.

BEST CHICKEN HAMONADO RECIPE

Steps:

• Combine chicken, pineapple juice from the pineapple tidbits can, soy sauce, and black pepper in a bowl. Cover and refrigerate for 30 minutes.
• Heat oil in a cooking pot. Fry the chicken for 2 to 3 minutes per side or until light brown. Remove from the pot then set aside. Note: Remove some oil on the pan.
• On the same pan, saute garlic and onion until brown.
• Add the chicken and pour-in the marinade. Let it boil while covered. Cook in low heat for 30 to 35 minutes. Note: add water as needed.
• Add sugar and cook for another 3-5 minutes. Then top it with the tidbits.
• Serve while hot!

WHOLE CHICKEN HAMONADO

Steps:

• Place chicken in a large bowl and rub salt all over it. Add the peppercorns and star anise. Then pour water to submerge the chicken. Cover the bowl with a plate or plastic wrap and refrigerate overnight or at least an hour.
• Take the chicken from the brine and discard the brine but save the peppercorn and star anise. Poke holes on the opposite sides of the excess skin near the cavity. Pull one leg across the cavity and insert in the hole on the other side, then do the same with the other leg. Tuck the wings on the sides behind the shoulders.
• In a pot or wok just big enough to fit the chicken, pour in water, soy sauce, pineapple juice and the juice from the pineapple slices. Add the brown sugar, garlic, peppercorns, and star anise. Stir to dissolve sugar.
• Place the chicken in the pot with the liquids and cover with the lid. Bring to a boil over high heat then immediately lower heat to medium-low and just let it simmer for 10 minutes.
• Remove the lid and baste (take some of the sauce with a spoon or ladle and pour over the top exposed part of the meat) with the sauce several times then cover and simmer again for 10 minutes.
• Remove the lid and baste several times then scatter the pineapple slices and red bell pepper around the pot. Cover and simmer again for another 5 minutes.
• Take the lid off and fish out the pineapple slices and some of red bell peppers. Let simmer, uncovered, to reduce the sauce, basting from time to time.
• Once the sauce has been reduced to half, lower heat to low and add the cornstarch slurry and simmer until sauce gets thick while basting regularly.
• Once sauce is nicely thick, cover with the lid again and turn the heat off and just let it sit in the hot pot/wok for another 10-15 minutes to make sure that chicken is cooked through and to give the flavors time to be fully absorbed.
• Carefully lift the chicken and transfer to a serving plate and decorate with pineapple and red bell peppers. Pour some of the sauce over the top and around the chicken and serve.

PORK HAMONADO

Steps:

• Mix the pineapple juice, sugar, and soy sauce in a large bowl.
• Cut the pork into fairly large cubes, about 2", and marinate pork with the pineapple juice, sugar, and soy sauce mixture for about 1 to 3 hours.
• Remove the pork from the marinade and set the remaining mixture aside.
• Heat the oil in a pan and fry the marinated pork until the meat turns light brown (approximately 3 to 5 minutes).
• Pour in the remaining marinade mixture together with the pineapple chunks and simmer for 10 to 15 minutes. Add salt and pepper to taste.
• We usually serve this with jasmine rice.