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Filipino Calamansi Chicken

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Philippinisches Calamansi Huhn

Filipino Calamansi Chicken

Pane-Bistecca
Filipino Calamansi Chicken is a beautiful dish with a lemony taste. Calamansi is a variety of lemon in the Philippines that probably evolved from the kumquat. Here in Hong Kong, there were always kumquat bushes decorating the entrances to houses for Chinese New Year. They were quite full of small orange fruits. 2 weeks after the New Year, the bushes were thrown away, yes, you read that right!

Since I had a large rooftop garden, I took our 2 bushes in front of the entrance to me, I ended up with 8 of them. As soon as you took the ripe fruit off, the bush started to sprout again, it bore fruit all year long. Since I don’t really love the kumquat, I always took the fruits off when they were still green but about 2 cm in size. So, they were like the calamansi from the Philippines!

Die Frucht stammt wirklich aus der ursprünglich in China natürlich entstandenen Hybride aus der Mandarine und der Kumquat-Art (Oval-Kumquat). The fruit really comes from the hybrid of the tangerine and the kumquat species (oval kumquat), which originated naturally in China. The calamondin orange is now grown primarily in the Philippines, where it is called calamansi. But let’s finally get to the recipe! This recipe was supposed to be cooked with calamansi. But since I was in Switzerland at the time, I made it with Italian Amalfi lemons. It was wonderful!!!

This recipe takes part at the Culinary World travel from Volkermampft. teil. 
Prep time
15 min
Rest time
1 h
Cooking time
30 min
Portions
4
Totale Zeit
1 h 45 min

Ingredients

    • 600 g Chicken Breast, cut into cubes

    • 30 ml Soy Sauce

    • 1 tbsp Chinese Rice Wine

    • 2 Egg whites

    • 1 tbsp Cornstarch

    • Sesame Seeds

    • Spring onion chopped

Sauce

  • 100 ml Calamansi Juice or Lemon Juice

  • skin of ½ Lemon, finely chopped

  • 30 ml Soy Sauce

  • 1 tbsp Rice Wine

  • 1 tsp Sesame Oil

  • 30 g brown Sugar

  • 4 Knoblauchzehen, gehackt

  • 2 cm Ginger, grated

  • ½ tsp Chili flakes

  • 1 tbsp Cornstarch

  • 100 ml Water

Instructions

1

Step 1

Marinate the chicken cubes with the soy sauce and rice wine and leave in the refrigerator for at least 60 minutes.
2

Step 2

In a separate bowl, whisk the egg whites with the cornstarch until it foams. Then drain the chicken cubes and toss well in this egg white mixture. Heat some oil in a pot and fry the cubes in it until brown.
3

Step 3

In a wide pan, heat the calamansi juice, soy sauce, lemon skin, rice wine, sesame oil, sesame seeds, brown sugar, garlic and ginger, and the chili flakes until the sugar dissolves.
4

Step 4

Dissolve the cornstarch in the water and add to the sauce, mix well. Add the chicken and mix briefly. Serve with white rice.

Notes

A delicious meal!
zitrone
Philippinisches Calamansi Huhn
fleisch
sauce
Philippinisches Calamansi Huhn
Philippinisches Calamansi Huhn
Philippinisches Calamansi Huhn
Philippinisches Calamansi Huhn

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Britta von Brittas Kochbuch mit Siopao – Gedämpfte Teigtaschen mit Schweinefleischfüllung
Susanne von magentratzerl mit Caldereta und Hühnchen-Adobo mit Kokosmilch
Petra aka Cascabel von Chili und Ciabatta mit Spanish Bread oder Señorita Bread und Gegrilltes Zitronengras-Hähnchen mit Bananen-Ketchup und Atchara
Regina von bistroglobal mit Chicken Sotanghon Soup
Friederike von Fliederbaum mit Adobo mit Kartoffeln und Kürbis
Simone von zimtkringel mit Philippinischer Bananenketchup
Volker von Volkermampft mit Tortang Talong – philippinisches Auberginen-Omelett und Pan de Sal – süße philippinische Milchbrötchen

calamansi
Calamansi!
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