Recipe: Aromatic Baked Herbed Chicken

Aromatic Baked Herbed Chicken Recipe

Make this yummy chicken recipe using McCormick Ma Po To Fu Seasoning. This aromatic baked herbed chicken recipe

McCormick Ma Po To Fu on chicken
My Aromatic Baked Herbed Chicken using McCormick Ma Po To Fu seasoning.

Special Weekend

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.

McCormick Ma Po To Fu Seasoning
McCormick Ma Po To Fu Seasoning–available in major supermarkets.

Here’s how I did it.

Aromatic Baked Herbed Chicken Recipe

Ingredients:
1 whole dressed chicken (about 1.5 kg)
5 cloves garlic, chopped
1 medium onion, chopped
Crushed black pepper
Dried basil
Dried rosemary
2 eggplants, sliced
6-8 medium tomatoes
3 Tbsps. cooking oil
1 pack McCormick Ma Po To Fu seasoning

baked chicken recipe
How the chicken looked just before I popped it in the oven.

Procedure:
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.

Enjoy! 😀

The Unique Taste of Chicken Sisig

Chicken sisig by Johanna Taño.

A lot of people had been appearing on my Facebook newsfeed raving about the Chicken Sisig of Johanna Taño so I thought I would try it out for myself. I ordered a couple of 6″ x 4″ microwaveable containers at P150 each. I was told to just heat it in a little oil, let it dry out a bit and serve with kalamansi and some chopped onions. In our case, I had the chopped onions cooked with the sisig because I don’t like eating the fresh ones.

The chicken sisig comes in 6″ x 4″ microwaveable containers. Ample serving. Photo from Johanna Taño.

I really thought that it was made of ground chicken but I was mistaken. It was made entirely of chicken but of different parts. I could make out the gizzard, some liver, some skin, and some sinewy parts. It was an interesting mix of texture and toughness, much like eating the well-loved pork sisig. It has a strong hint of chicken adobo flavor but it also bursts with other tastes in every spoonful. One thing is for sure, the unmistakable chicken flavor is there. This is perfect as pulutan and viand. Just make sure that you have lots of rice and iced cold soda or iced tea, especially if you will have it spicy. I finished an entire cup of rice, even though my budget per meal is only half a cup. LOL

You can choose to order plain or spicy, but even with the spicy variant, I had to add a lot of hot sauce because I just want mine spicier. Or you can stir in some chopped chili, which I will do with the second batch that I have. hehe

This is a pre-order product. You can text Johanna at 09326955267. They make deliveries within central Bacolod.

Frying Chicken for the First Time

To avoid getting hot oil sprinkles on my face, batter was my shield.

While most people who do not know how to cook would say that the only thing that they know how to do is to fry, I am the opposite.

You see, I am scared of frying. Aside from eggs, hotdogs, and rolls, I never fry meat. I am scared of the hostility that raw meat and hot oil create. And I don’t want to be caught in the crossfire. So it’s either I ask somebody to fry the meat or the fish for me, or I just totally skip the frying process.

But our cook has been absent for several days and I was tasked to make lunch yesterday. I thought of preparing orange chicken but then I had to fry the chicken before making the sauce. Since I was scared to do it and nobody can help me, I found an easy way out–I put batter on the chicken. hehe

I know that there will come a time when I have to deal with this frying thing. But until then, I guess “battering” the meat would just be the logical step for me.

Sadly though, the Orange Chicken did not turn out the way that I wanted to because of the batter. Oh well, better luck next time–when somebody can do the frying for me. hehehe And I would need a good orange chicken recipe! LOL

My battered chicken draining.