Wednesday, June 1, 2016

Homemade Cured Chicken (Chicken Tocino)

Since Ritchie wants rice and a meat for his breakfast, I figured that a cured chicken is a must have in our refrigerator.

The marinated chicken or tocino can be stored in a closed container in the refrigerator for one month. I've mentioned in my Thai Basil Chicken post that we bought these cheap pack of chicken from this is how I used some of the chicken.

Chicken tocino for breakfast is very common in the Philippines. It's usually served with Fried Rice (Sinangag) and Egg (Itlog). If you happen to visit, you will definitely see ToSiLog which stands for Tocino, Sinangag, Itlog in the menu.


The mixture of the sauce won't really matter to how much chicken/pork you will add on it. 
Just make sure that your meat is soaked in the sauce.

1 cup Lemon-Lime Sprite (plain sprite is okay)
1 cup Pineapple Juice
1/4 cup Soy Sauce 
1/2 Brown Sugar
1/2 cup Ketchup
Salt, Pepper to taste

Combine everything on a mixing bowl and store overnight. 
You don't have to freeze it, curing is a way of preserving meat.

How to cook:
Boil a good amount of water that would slightly soak your meat in a regular pan. 
Once boiling, arrange the meat. Lower the flame especially when all the water has evaporated.
Watch your meat, this will burn easily because of the sugar.
Once it turns brown, you can add oil or skip this process. Your chicken is already cooked.

Recently I discovered a different way of cooking tocino, this is another method that you can follow:

Line your deep baking pan with aluminum foil. 
Arrange the meat inside and cover the baking pan with aluminum foil, 
by covering it you are making sure that the heat will not escape from the pan.

Bake in a 375 deg F oven for 20 mins. Then remove the cover and bake for another 5-10 mins.


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