CHICKEN HAMONADO 2kg chicken leg quarter 2 pcs. onions, finely chopped 2 tbsp. minced garlic 1 tbsp. salt 1 cup pineapple juice ½ cup white vinegar ½ cup brown sugar 2 tbsp. soy sauce 1 tsp. crushed black peppercorn salt, sugar, fish sauce, as needed

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Here's another Ulam idea that is super easy to make but you will feel that it's like a feast.

It's like there's a special occasion because it's very delicious and it tastes like a feast.

Let's cook Chicken Hamonado.

So how easy it is to make this?

I'm going to turn on the flame and then I just have chicken here.

I'm using chicken quarter.

So the legs and the thigh, we just separate it, right?

Because we separate it.

It's like it's not that big, it's really like a dish.

And then what I'm going to do here, I'm just gonna put it on my pan or on my brazier.

I'm going to put my onions.

I didn't put any oil on that.

My garlic.

So that's the bed.

And then you just line your chicken.

I will line it, skin side down.

So that the skin would caramelize a bit.

This one, if you still want to separate it, you may also separate it.

No problem if the chicken thigh is too big.

Because normally, we use pork for Hamonado, right?

But of course, chicken is very versatile and the chicken won't get spoiled.

So after that, you pour the vinegar.

This is just white vinegar.

These are just the easy vegetarian ideas.

If you can't think of anything, you just want an easy dish, push.

This is just soy sauce.

Salt.

Brown sugar because it's Hamonado.

Actually, the recipe of this is really like this.

The Chicken Hamonado uses whole chicken that is being Hamonado.

So that it would be festive, right?

So that it would be like a feast on Christmas, that's what is displayed there.

But of course, for everyday cooking, it's not advisable to have a whole chicken.

It would also be cooked longer.

So this one, it's quicker.

Black pepper, you can also use chili flakes.

The red pepper flakes if you want the spiciness to be more pungent.

Smell so good.

And of course, pineapple juice.

I have here 2 cups of pineapple juice but what I will put first is about 1 cup.

Just enough to cover the chicken.

So there.

Just drink this one or just leave it there.

So now, what you want to do here is you let it boil first.

Bring it to a full boil.

It's boiling, okay? It's boiling.

And then you lower the flame.

I'm going to braise this for around 30 to 40 minutes

or until the brown sugar and the pineapple juice caramelize.

So the sauce will become nice and thick.

And then later, I'm going to show you another secret that I do on my Hamonado

so that it would really taste special.

Meanwhile, let's let it boil first.

Now that it's boiling, you just shake it a bit.

Making sure that all the meats are submerged.

Part of your chicken.

I feel like I won't be able to drink this, I will really pour the 2 cups.

And then we're just gonna simmer that with the lid ajar.

So there, there's a bit of hole, right?

I'm making it fancy, right?

The lid is just a bit crooked.

Okay, again.

In English, you're going to simmer it with the lid ajar.

Right?

It sounds fancy, right?

It's like you're gonna tell your child,

Okay, just leave the lid ajar.

Just kidding.

So let's leave this for around 30 to 40 minutes.

I also lower the fire.

I put it to medium and then let's go back to that.

Okay, so I want to show you now the look of our Hamonado.

So there, you can see that it's already drying

and the sauce has thickened.

By now, you may just lower the fire already.

And as you can see what I'm doing here, I'm chopping some canned peaches.

This is what I'm gonna mix there because normally, we put pineapples, right?

But for others, because peaches is very festive, right?

We put peaches on Christmas.

Oh my! I'm afraid that I might get chopped on the can.

Or on Fiesta.

But what I'm going to do here, to enhance the flavor,

I'm gonna toast the peaches.

I'm gonna broil it.

So I have here an oven.

I'm just gonna broil it for around 5 minutes.

And then as you can see, our Hamonado is nicely tender.

You can do final seasoning.

So you're lacking on saltiness, you're lacking on sweetness.

Now is the time to do your final seasoning.

Just a splash of fish sauce.

And then I'll just put a bit of sliced carrots.

And bell pepper.

Let the steam cook that.

Okay.

So this is our toasted peaches.

I will show you how you're gonna serve that.

It's very fancy.

So Fiesta style.

Okay.

And then this is our sauce.

Your sweet Hamonado sauce.

Let's taste it.

And for Fiesta, make it fancy.

You can put peaches.

Okay.

My Chicken Hamonado is already very festive.

Look.

Can you imagine that you just combine that in a casserole?

It's tender, it's thick.

You put peaches and there it is, for Fiesta.

Right?

Let's try.

I will just get this leg part.

And of course, you combine those peaches already.

It's not just there for decoration.

Let's taste the chicken first.

That's why I'm closing it because I'm tasting it.

So there.

Oh my gosh!

The taste is really sticky.

Until the inside.

Because normally, right?

Chicken legs, chicken thigh.

That's the one where the taste is really sticky, right?

That's the one where the taste is not sticky until the inside, right?

But this one.

Oh my!

One more.

But of course, you put some sauce.

But I will admit it, okay?

It's really for dinner.

You need rice.

Now, with the peaches.

You may say that I set the peaches for garnish.

No, this is really perfect.

The flavors burst, the freshness.

It's really delicious.

This is definitely a must try.

So what are you waiting for?

Make yourself a Chicken Hamonado and I'm going to see you all soon.