Here’s how to cook “Chicken Ham”

Ingredients:

1 k. chicken, whole & dressed

For the pumping pickle solution:
1 tbsp. salt, refined
½ tsp. curing salt
1 tbsp. sugar, refined
1 tsp. phosphate

¼ tsp. vitamin C
1 tbsp. hamspice
1 tbsp. isolate
1 tsp. carageenan
½ cup water, chilled

For the dry cure mixture:
2 tbsps. salt, refined
4 tbsps. sugar, refined
¼ tbsp. phosphate

¼ tsp. Vitamin C
2 cups brown sugar
1 to 2 cups pineapple juice or 1 bottle 7-up
½ cup anisado wine
2 to 3 pcs. clavo de comer (clovels)
Few strands dried oregano
3 pcs. bay leaves (laurel)

For the thick syrup:
Bring to a boil the following ingredients
1 cup cooking solution
2 cups brown sugar
¼ cup pineapple juice
½ tsp. carageenan, dissolved in ¼ cup water
2 tbsps. soy sauce

Directions:

* Procedure for pumping pickle solution: dissolved first in chilled water and strain before adding to other ingredients.

* These two ingredients (isolate and carageenan) minimize shrinkage in ham and promote better sliceability.

* Cooking ingredients for the chicken ham: Put 2 to 3 cups of water to chicken and add the following ingredients.

Here’s how to cook “Sinampalukang Manok”..

Ingredients:
2 tbsp cooking oil
1 tbsp garlic, crushed
1 pc onion, sliced
1 pc ginger, small, sliced
1 pc tomato, sliced
3 cups chicken, cut into serving pieces

1 tbsp patis (fish sauce)
3 cups water
2 tbsp Mama Sita’s Sinigang (Tamarind Seasoning) Mix
1 cup sitaw (long beans)
1 pc sili (long green pepper)

Directions:

Fry garlic in cooking oil. Add the onion, ginger, and tomato. Add the chicken, stir-fry, and season with fish sauce. When the chicken is almost done, add water and bring to a boil. Add Mama Sita’s Sinigang (Tamarind Seasoning) Mix, long beans, and long green pepper. Continue cooking until the vegetables are ready. Serve with fish sauce.