“Sometimes the best thing to do is not to do it.”
I’m not really good at giving advice and mind you sometimes I could even be a very lousy confidant. But on the other side I’m a great listener and I have an interesting sense of humour. Having said that, I am still not certain how on earth I always find myself in the middle of a squabble. I’m sure it is for my sense of humour, I really think so, otherwise I have a magnet. Whether feuding family or warring friends I always end up being an arbitrator for them, sigh. I hate to take either side and much more to give lecture simply because I lack the wisdom. So it is in moment like this that I give my funny pill aka overly-used jokes :-)
So to match with this sour tasting story I thought why not cooking some Escabeche for lunch. Escabeche comes from the Spanish or Persian term that means something “acidic’, evolved away from the typically cold dish in Spain, often marinated overnight in the sour sauce. While in the Philippines, the term escabeche refers more often to fried fish that is slathered with this sweet and sour style sauce. As much I am not a fish aficionado, I always try to explore around the corner and use my culinary curiosity in cooking my dad’s recipe for Dalagang Bukid or Mountain Maiden fish Escabeche.
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Recipe: Chicken Escabeche
Ingredients
- 4 chicken breasts fillet
- *cut them lengthwise about to three portions per chicken breast
- 2 cloves of garlic, minced
- 2 to 3 shallots, peeled and sliced
- 1 thumbsized ginger, peeled and grated
- 2 medium sized green pepper, seeded and cut lenghtwise
- 2 medium sized red pepper , seeded and cut lenghtwise
- 1 big carrot, peeled and cut in julienne strips
- 4 big plumpy red tomatoes, cut in small cubes
- some cooking oil
- 2 tablespoons of flour
- 1 teaspoon of corn starch
- 2 tablespoons of soy sauce
- 2 tablespoons of vinegar
- 2 bay leaves
- salt, pepper
- Prep time: 10 minutes
- Cook time: 40 minutes
- Servings: 4 to 5 persons
- Difficulty: easy
Directions
Pat dry the chicken fillet, add some salt and pepper and toss it with two tablespoons of flour. Warm a sauce pan, add some cooking oil and fry the chicken. Set them aside. On the same pan, remove half of the remaining oil, then fry the garlic, ginger and shallots. Cook for few minutes until they are wilted. Add all the remaining vegetables and continue stirring pour a quarter of a glass of water and add the bay leaves. Cook gently the vegetables for about ten minutes until they are soft and tender. Add some soy sauce, vinegar, salt and pepper. Dissolve the cornstarch with a tablespoon of water. Rectify the taste if necessary. Turn off the heat then put the chicken. Serve immediately.
Tagged: chicken, escabeche, garlic, ginger, pepper, shallots, tomatoes
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This sounds awesome. I love acidic food – give me lots of vinegar, onions, and tomatoes, and I’m there! I could scarf down a big plate of this, no problem.
Haven’t tried this one, only with fish because I love fish
! Will definitely try this during lazy days !