Monday, April 25, 2011

A Chamorro Dish: Kadung Pika (Spicy Chicken)

One Sunday, I decided to make Kadung Pika since my sister was staying over with me that weekend and I try to give she her a home-cooked meal every weekend before she goes back to the base. Kadung Pika is a Chamorro dish that I've had a couple of time back home in Saipan. It is basically spicy adobo (a Filipino dish with soy sauce and vinegar).


The ingredients are:
-1 Stewing Chicken cut up (I used chicken wings; use whatever you prefer actually)
-1/2 Cup Soy Sauce
-1/2 cup Vinegar
-2 Teaspoon Lemon Juice
-3 Garlic Cloves (you can cut it up or toss it in whole; I'd rather it be whole so that I can take it out easily)
-1 1/2 Teaspoon of Crushed Tinian Pepper (or regular hot pepper; make sure to taste it because it can get pretty spicy!)
-1/2 Cup of Water
-A Dash of Black Pepper
-A Dash of Onion Powder (because I don't like adding real onions!)
-1 Tablespoon of Veggie Oil

1) I fried the chicken wings and garlic cloves in the veggie oil until it becomes brown.
2) I'm not sure why I didn't take any more pics after this but, when the chicken turned a little
brown, I added the rest of the ingredients and let it simmer for about 20 minutes (I just covered the pot but I made sure that there was a small hole for steam to pass through). I then checked and stirred it every 10 minutes or so to make sure that it was fully cooked before serving.  If it's not pink or bloody then it's ready (I just had it when I cook chicken and it's not fully cooked which is why I tend to over cook it; hence the 20 minutes).

Just eat it over some hot rice with the sauce from the pan and you've got a great and easy meal!

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