February 4, 2011
1 kilo whole chicken, deboned
1 tablespoons soy sauce
2 tablespoons kalamansi juice
3/4 kilo ground pork
1/4 kilo ham, chopped
2 whole pickles, chopped
2 pieces chorizo Bilbao, chopped
3 hard-boiled eggs, chopped
1 cup grated cheddar cheese
1 tablespoon oil
1 tablespoon chopped garlic
2 cups chicken broth
soy sauce, salt and pepper to taste
2 tablespoons all-purpose flour
1/4 cup water or broth
1.) Marinate the chicken in soy sauce and kalamansi juice. Set aside.
2.) Combine all ingredients for stuffing.
3.) Blend well then stuff into the deboned chicken.
4.) Wrap the chicken in aluminum foil then steam for an hour or until done.
5.) Cook then brown the skin in hot oil.
FOR THE GRAVY:
1.) Heat oil then saute the garlic.
2.) Add the drippings and broth.
3.) Season to taste.
4.) Dissolve the flour in water then add to the sauce.
5.) Cook until slightly thick.
6.) Serve with the chicken relleno.