i learned from a friend based in singapore, philip cu, about the 5S of good cooking: saute, sweat, steam, stir, and serve; (as far as i can remember.) i applied it to the ginger chicken recipe i just cooked; (although 5S is best for stir-fried quick-cooking recipes.)
unfortunately, i wasn’t able to immediately dig into this delicious concoction i prepared, because i (and my wife, jane) got invited for lunch to a town fiesta — the feast of james the apostle, in plaridel, bulacan. an office mate of jane, carmi enriquez, saw me at the wet market buying fish at our suki, and immediately shouted out the invite to me.
“wag ka nang magluto,” she said, “sa amin na kayo mananghalian.”
“oo, sige,” i replied, “sasabihin ko kay jane.”
so, jane and i went, ergo, we missed lunch at home.
prepare 3/4 kilo serving-size chicken pieces.
saute. saute crushed garlic, minced onions, and chopped ginger root; (flame with 2 tablespoons cooking wine;) add chicken.
2-3 tbsp cooking oil
6 cloves garlic, peeled and crushed
2 medium (or 1 large onion) peeled and minced
4 tablespoons ginger, peeled and chopped
sweat. sweat out the chicken under low heat for 10-15 minutes; do not cover; (this brings out much of the water inside the chicken meat, and partially infuses the chicken meat with flavour.)
steam. steam chicken with leeks for 10 minutes; cover the wok or saucepan; (this cooks and tenderizes the chicken meat and continues to infuse it with flavour.)
4-5 bulbs leeks, sliced diagonally
add 3-4 tbsp oil.
stir. stir in the other flavour enhancers, eg., soy sauce and sugar, and let it all cook in oil under low heat, until chicken is well done.
2-3 tbsp soy sauce
1/3-1/2 cup washed or brown sugar
savour and serve.