Ingredients:
- Whole Fat Chicken 1 Kilo (remove and set aside the fat)
- Cold Water 8-10 Cups
- Chorizo de Bilbao 2 whole pieces (quartered diagonally)
- Dried Ham Bone 100 gm
- Chinese Ham Bits 100 gm
- Large White Onion 1 pc
- Large Potatoes 2-3 pcs (peeled in halves)
- Whole peppercorns 15 pcs
- Kikkoman Soy Sauce 1 tbsp
- Sherry 1 tbsp
- Rock salt, to taste
- Banana leaves to cover the Masflex Casserole
- String
Procedure:
- Stud potatoes with peppercorns.
- Singe banana leaves till smokey and fragrant.
- In a Masflex Casserole, render oil from chicken fat.
- Saute chorizo, oil will be orange.
- Add ham bone, chicken and cover with water.
- Bring to a boil.
- Add onion and potatoes, soy sauce, and sherry.
- Bring to a boil, then lower heat to simmer.
- Cover the Masflex Casserole tightly with banana leaves.
- Cook for 35 minutes then check chicken.
- Chicken has to be fall-off-the-bone tender.
- If not yet tender, cook for another 10-15 minutes.
- Taste broth, season with rock salt if needed.
- Broth must have the smokey fragrance of burnt banana leaves.
- To eat in a La Opala Diva Bowl, mash the potatoes in the broth, no need for rice.
