http://showbizandstyle.inquirer.net/lifestyle/lifestyle/view/20071219-107843/A-secret-dish-for-the-holidays
Ingredients
1.3 k tough-skinned (culled) chicken or chicken, dressed, deboned except for legs and wings. Avoid puncturing the skin, otherwise sew up any holes before marinating.
Marinade:
2 tbsp calamansi juice
1 tbsp soy sauce
Stuffing:
¼ k ground chicken
330 g ground lean pork
¼ k sweet ham, chopped
½ c sweet pickle relish
1 c grated cheddar cheese
¼ c green peas
½ c white onions, minced
¼ c raisins
1 small can liver spread or potted meat
2 medium-size eggs
1 can chicken Vienna sausage
4 large eggs, hard boiled
1 level tbsp rock salt
1 tsp white pepper
Steaming liquid:
2 pc chicken broth cubes
3 c water
1. MARINATE deboned chicken in calamansi, soy sauce and pepper for an hour. Set aside.
2. IN A BOWL, mix together ground chicken, ground pork and white onions.
3. ADD raisins, sweet ham, cheese and peas. Blend well.
4. ADD pickle relish, liver spread and beaten eggs. Season with salt and pepper to taste. Mix thoroughly and set aside for few minutes.
5. CLOSE neck portion of the chicken with cotton string so the meat filling remains inside. Drain chicken and stuff mixture into the cavity, eliminating air pockets as you move from neck to rear.
6. ALONG with the stuffing, insert four hard-boiled eggs (two under the wings and two near the legs) and four pieces of sausages arranged lengthwise. Make sure not to overstuff chicken as steaming tends to expand stuffing.
7. SEW up the cavity.
8. TIE the chicken legs together with a string.
9. MASSAGE softened unsalted butter onto entire chicken.
10. WRAP the entire chicken in cheesecloth and sew up.
11. PLACE chicken in steamer with water infused with chicken broth. Steam chicken (breast side down) for 45 minutes and the other side for another 15 minutes.
12. COOL chicken at room temperature before removing cheesecloth. Take off the strings. Wrap in sturdy foil and refrigerate (do not freeze) for several hours until chilled through.
13. GENTLY take out legs and wings and arrange nicely on a platter.
14. GALANTINA is best sliced when cold with a very sharp knife. Cut chicken in the center.
15. THEN make smaller slices. Serve on platter garnished with curled spring onions, cucumber slices, bell pepper and lettuce.
Ingredients
1.3 k tough-skinned (culled) chicken or chicken, dressed, deboned except for legs and wings. Avoid puncturing the skin, otherwise sew up any holes before marinating.
Marinade:
2 tbsp calamansi juice
1 tbsp soy sauce
Stuffing:
¼ k ground chicken
330 g ground lean pork
¼ k sweet ham, chopped
½ c sweet pickle relish
1 c grated cheddar cheese
¼ c green peas
½ c white onions, minced
¼ c raisins
1 small can liver spread or potted meat
2 medium-size eggs
1 can chicken Vienna sausage
4 large eggs, hard boiled
1 level tbsp rock salt
1 tsp white pepper
Steaming liquid:
2 pc chicken broth cubes
3 c water
1. MARINATE deboned chicken in calamansi, soy sauce and pepper for an hour. Set aside.
2. IN A BOWL, mix together ground chicken, ground pork and white onions.
3. ADD raisins, sweet ham, cheese and peas. Blend well.
4. ADD pickle relish, liver spread and beaten eggs. Season with salt and pepper to taste. Mix thoroughly and set aside for few minutes.
5. CLOSE neck portion of the chicken with cotton string so the meat filling remains inside. Drain chicken and stuff mixture into the cavity, eliminating air pockets as you move from neck to rear.
6. ALONG with the stuffing, insert four hard-boiled eggs (two under the wings and two near the legs) and four pieces of sausages arranged lengthwise. Make sure not to overstuff chicken as steaming tends to expand stuffing.
7. SEW up the cavity.
8. TIE the chicken legs together with a string.
9. MASSAGE softened unsalted butter onto entire chicken.
10. WRAP the entire chicken in cheesecloth and sew up.
11. PLACE chicken in steamer with water infused with chicken broth. Steam chicken (breast side down) for 45 minutes and the other side for another 15 minutes.
12. COOL chicken at room temperature before removing cheesecloth. Take off the strings. Wrap in sturdy foil and refrigerate (do not freeze) for several hours until chilled through.
13. GENTLY take out legs and wings and arrange nicely on a platter.
14. GALANTINA is best sliced when cold with a very sharp knife. Cut chicken in the center.
15. THEN make smaller slices. Serve on platter garnished with curled spring onions, cucumber slices, bell pepper and lettuce.
