Mommy Nena’s Kinulob
> 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
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.