Make this yummy chicken recipe using McCormick Ma Po To Fu Seasoning. This aromatic baked herbed chicken recipe
Family meals on Sundays are special in our home because the family gets together. It is when we usually have special dishes cooked, the ones that we don’t have on regular days.
One Sunday, I was in the mood to cook and instead of the usual roast chicken that our cook prepares, I decided to shake things up a bit. My husband is getting tired of the same old chicken that has crisp skin but dry meat. So this particular Sunday, I went on to experiment with our chicken and what came out was a lovely aromatic chicken that’s juicy, tender, and flavorful–even on the inside. It didn’t take much preparation because I applied the McCormick Ma Po To Fu seasoning. From its Chinese name, you will know that this seasoning is for pork, but instead I used it on chicken and the result is chicken so good.
Here’s how I did it.
Aromatic Baked Herbed Chicken Recipe
1 whole dressed chicken (about 1.5 kg)
5 cloves garlic, chopped
1 medium onion, chopped
Crushed black pepper
2 eggplants, sliced
6-8 medium tomatoes
3 Tbsps. cooking oil
1 pack McCormick Ma Po To Fu seasoning
1. Preheat oven to 180°C.
2. Pat dry the chicken.
3. Mix the garlic, onion, black pepper, basil, rosemary, eggplants, tomatoes, and the McCormick Ma Po To Fu seasoning. Make sure that the vegetables are covered with the seasoning.
4. Rub the chicken with the herbed oil, including the hollowed insides.
5. Stuff some eggplant slices and whole tomatoes inside the chicken.
6. Place the chicken in a round pan. Arrange the rest of the vegetables around the chicken.
7. Bake in the oven for about 40 minutes.
8. Baste the top of the chicken with the oils around it.
9. Increase the temperature to 200°C and cook for another 10-15 minutes, or until the top of the chicken is already brown.
The result is a wonderfully aromatic chicken that is so easy to slice and so tasty, with a mildly spicy taste. The liquid it produced may be used to flavor your steamed white rice and the vegetables are also very flavorful to eat.
Try this easy to make CREAMY CUSTARD BREAD PUDDING
I like to bread. I love different kinds of bread and we regularly have different kinds in the house. But needless to say, I looooveee bread pudding MORE. But not just any bread pudding, I love the creamy, sweet type of bread pudding that melts in the mouth. So great with as snacks with coffee or even as dessert. So here’s something that I made in the kitchen. I just estimated most of the ingredients, but will try to write them down.
Creamy Custard Bread Pudding
About 20 pieces of sliced bread (depends on the size and density of the bread you are using)
1/2 cup raisins (optional)
1 cup milk
1 box all-purpose cream
6 medium eggs, beaten
1 cup sugar
1/2 grated cheese
1. Slice the bread into small cubes. Mix with the raisins and pat them down in a 9×9-inch pan.
2. Make the custard mixture. Combine the milk, cream, beaten eggs, sugar, and vanilla. Mix well.
3. Pour the custard mix all over the bread making sure that you have wet all the areas. You may press the bread cubes to make sure that everything is soaked. Let it stay for about 30 minutes to an hour.
4. Heat oven to 180°C.
5. Top the pudding mixture with the grated cheese and some more raisins if you wish.
6. Bake in the oven for 20 to 30 minutes, or until the top is slightly browned.
7. Cool and refrigerate for at least two hours before serving.
This kind of bread pudding tastes better when it’s chilled. Also the refrigeration makes the pudding firmer to slice so it doesn’t break when on the plate. Serve with coffee or your favorite cold drink. You may also top it with syrup to make it sweeter. By the way, you may omit the raisins because some people don’t like raisins. My kids don’t either, that’s why I know. hehe They remove the raisins with each bite.
In the olden days, our ancestors cooked in simple ways. And most of the time, they employed slow cooking. I got enamored with the idea of cooking chicken with only steam created by salt in an earthen pot that when I went to Brgy. Pahanocoy — the pottery capital of Bacolod City, Philippines, I bought a big one for P150.
The dish is called “Papisik” because the salt, when the pot is heated, will “pisik” or jump and hit the chicken, flavoring it. And since salt melts, eventually, it will create steam and cook the chicken. The taste, I was told, is simple, but the chicken is flavorful and aromatic, depending on the things you stuff inside it.
First Try: Chicken Papisik
So okay, I did this twice. The ingredients and procedure are actually very simple, after all, the people in the past did not have very complicated cooking techniques.
1 whole chicken
1 kilo salt
1. Clean the chicken, drain, and rub salt on the body and inside. Then stuff the chicken.
2. Line the bottom of the pot with salt.
3. Put a small piece of banana leaf on the bottom where the chicken will stand.
4. Put a banana leaf over the pot and then put on the cover. The earthen pot’s cover is not tightly sealed. The banana leaf will help seal in the heat and created pressure inside the pot that will create tender and moist chicken.
5. Cook over medium heat for about an hour.
Results: Our pot is new. We just washed it but didn’t break it in. I was told that we should have boiled salt with water in it before using it. Duh! We should have been told when we bought it. So anyway, the banana leaf on the bottom got burned and it mixed with the smell of the pot, so the aroma and tasty got this nasty burnt essence that is not good. Also, after an hour, the chicken wasn’t cooked through. So we had to cook it again. But the meat is very tender and juicy.
Second Try: Chicken Papisik
For our second try, a friend of mine said we didn’t need to put a banana leaf at the bottom. She said that we can use a fork or spoon, while I saw someone on the internet use a sardine can, as the purpose is just to let the chicken “stand”. The reason for this is that the chicken should be exposed all around so that the salt can “pisik” on or hit it while cooking, thus evenly flavoring the meat. She also suggested additional ingredients.
1 whole chicken
1 kilo salt
1. The chicken was rubbed with salt and sinigang mix and then stuffed with the lemongrass, batwan, chili, onion, and garlic. I let it stay for 30 minutes but marinating it longer will make it more flavorful.
2. Since our earthen pot still had that nasty burn smell that wouldn’t get off despite of how many washes, I chose to use our metal pot.
3. I lined the bottom with about a kilo of salt again and put the fork at the bottom to balance the chicken. I realize that I never did asked how to use the fork. So anyway, I just let the forks lie down at the bottom to make a stand for the chicken.
4. Let the chicken stand on the forks. Cover the pot with foil to tighten the cover before placing lid. This will create cooking pressure.
5. Cook for an hour. Don’t open the pot. After cooking, let it stay for 15 minutes before opening or wait until serving.
Result: We got a well-cooked tender chicken whose meat falls off its bones. I think we can even reduce the cooking time to 45 or 50 minutes because our chicken shrunk so much! LOL But it’s soooo flavorful! I loved how this came out. And it’s so much better than roasting or cooking the whole chicken in the turbo broiler because the meat can become dry. This one is soooo juicy! And so aromatic, too. The sinigang mix added some sour notes to the chicken, so you may omit it if you don’t like it. However, it removed the “langsa” from the chicken. I love this! I don’t think I will use the turbo again!
Note: If you are using an earthen pot, I think the cooking time should be longer because the pot is thick, unlike the metal pot. Therefore the chicken takes longer to cook.