craving for asadong manok de carajay

The thing about trying to eat less is that it makes me think about food even more.

Today, I can't help but crave for this chicken recipe that Plurk sweethearts Rodge and Miriel shared with me. They got it from the September 2008 issue of Yummy magazine and it has become one of my favorites.

Here's the recipe for Asadong Manok de Carajay:

1 kg whole chicken, cut into 8-10 pieces
150 grams red onions, chopped
4 tbsp soy sauce
1 piece laurel leaf
3 tbsp cooking oil
1 cup water
200 grams cream in can
200 grams canned button mushrooms
1 chicken bouillon cube
1 tsp ground black pepper
1 tsp chopped parsley

1. Marinate chicken in onions, soy sauce and laurel leaf for one hour.
2. When ready, place cooking oil in a thick pot then fry marinated pieces until golden brown but do not fully cook.
3. Add water and leftover marinade to the pot and boil over low to moderate fire.
4. When chicken pieces are tender and cooked, add cream and mushrooms.
5. Add a cube of chicken bouillon.
6. Simmer for 10 minutes or until sauce thickens slightly.
7. Sprinkle chopped parsley and serve warm.

I find that using an entire can of cream is a little too rich for me so I only use half but then the creams are thicker here compared to the ones back home. I've also tried using half-and-half for a lighter sauce. Another variation is to use cream of mushroom instead of cream for an even more flavorful dish. I also don't put in the entire bouillon cube because it makes the dish taste a bit too salty for me.

Oh dear, I think posting this was a bad idea. Now, I'm hungrier than ever. Maybe I can make this next week and try my hardest to limit myself to less than a cup of rice. Good luck to me. :D

Mood Music: Know Your Chicken by Cibo Matto