Insert a wooden toothpick into the skin at the top of the drumstick to secure the skin while it cooks. Shape your Motsiyas around the drumstick bone, carefully packing the filling into the skin and shaping it back into drumstick form. Carefully pull back the drumstick chicken skin away from the knuckle.Add the salt, pepper and freshly squeezed lemon juice to the chicken mixture.You can also this on the stove top with a pot that has steaming baskets (heat the broth over medium-low heat). Place the chicken broth into a rice cooker (placed on the “warm” setting).Refrigerate the mixture overnight so the flavors can mix and marinate together. Mix the ground chicken and chopped vegetables together.You can also coarsely chop or grind the chicken meat in a food processor. Coarsely grind the chicken thigh and breast meat in a meat grinder, if you have one.Place the mint, beans, bok choy, mustard greens or spinach leaves, white onions, and green onions into a large mixing bowl.Refrigerate the drumsticks (with skin intact) until you’re ready to stuff them.You will not use the drumstick meat because of the tendons and ligaments (reserve and use for Kådun Pika later). Place the drumstick meat in a resealable bag for later use.
Carefully pull your drumstick skin over the cleaned bone away from the knuckle.When you get to the bottom of the drumstick, turn the meat and skin inside out (be careful not to pull or cut the skin off!), then cut off the meat at the bottom, leaving the skin attached to the bone.Slowly work your way down the drumstick, cutting and separating the meat from the bone.Be careful not to cut the skin around the drumstick. Insert a pair of kitchen scissors or a small sharp knife as close to the bone as possible, cutting away the meat. Cut the chicken around the meaty part at the top of the drumstick (at the joint where the drumstick joins the thigh), loosening the meat from the bone in that area.1/3 cup diced fresh Guam donne’ or Thai bird pepper (optional).4 cups diced mustard greens or spinach leaves.2 cups thinly slices long beans or green beans.Freshly squeezed lemon juice, about 3/4 cup.2 pounds boneless, skinless chicken breasts.2 pounds boneless, skinless chicken thighs.4 pounds Chicken Drumsticks with Skin intact and not torn.Wrapped in around the bone of a Chicken Drumstick with the skin surrounding it, this is a LABOR INTENSIVE recipe that requires that you de-bone and remove the meat and tendons of the chicken drumsticks, mix the multiple ingredients, then fill it back into the drumstick cavity. The recipe below is one of PoP Aguon’s treasured recipes, and the technique used to make them is a PoP Aguon original. The ingredients are then mixed together then wrapped in banana leaves and steamed in either water or chicken broth, and sometimes even in coconut milk. To spice it up, add chopped chili peppers. You can also add other leafy greens to the mixture, as my friend, Arlene Sablan Aguon does (see her list of ingredients below). It consists of a basic mixture of finely chopped or ground chicken (traditional recipes include most of the chicken parts, but I like just the meat, no organs), hot pepper leaves, tomato leaves, green beans, mint, lemon juice, salt and pepper. Motsiyas (pronounced mot-see-jas) is a delicacy on Guam.
0 kommentar(er)
