Chicken and Crab with Gata Sauce

By Jeane A. Cruz|

Ako si Jeane Cruz, 61 yrs old, may asawa at may isang anak. Ito ang kuwentong pagkain na aking ibabahagi sa inyo. Bata pa lang ako mahilig na akong magluto. Kung may gusto akong kainin, yon ay sigurado kong lutuin o kaya’y mag-imbento kung paano iyon mapapasarap. Kaya kadalasan walang pangalan ang dish o kaya’y “Maski Pap,” ibig sabihin maski papaano. Base ito sa personal experience ko pag-iimbento.

Paborito ko ang seafood, kahit anong klase. Kaya nag-imbento ako ng kakaibang luto nito, pinasama ko ang chicken at alimasag, at nagustuhan ng pamilya ko.

Ingredients:

  • 4 pcs chicken breast (deboned)
  • 2 tbsp white wine
  • 2 tbsp Liquid Seasoning (I use Mama Sita’s)
  • 1 tsp lemon or calamansi juice
  • 1 tsp butter
  • 1 tsp oil
  • Black pepper

For the Stuffing:

  • 1 cup crab meat
  • 1 tbsp garlic (minced)
  • 1 tbsp onion (minced)
  • 1 small red bell pepper (sliced)
  • 1 small carrot (sliced)
  • 1 tsp oil
  • Salt and pepper
  • Yarn or toothpick to secure chicken

For the Sauce:

  • 1/4 cup cocomilk
  • 3 cups water or chicken stock
  • 1/4 cup all-purpose cream
  • 1 small ginger
  • 1 small luyang dilaw
  • 1 tsp cornstarch (dissolved in water)
  • 1 tsp sugar
  • Salt

Procedure:

Wash and pat dry the chicken. Pound the chicken. Season with Liquid Seasoning, black pepper, white wine, and lemon or calamansi. Marinate at least 3 hrs.

For the filling, saute garlic and onion. Add the crab meat, carrot, and bell pepper. Season with salt and pepper. Simmer for a minute. Set aside.

Lay out the chicken breast and put the filling on top. Roll it like a log. Secure with yarn or toothpick.

In a pan combine butter and oil. Fry the rolled chicken until golden brown. Removed from the pan. Set aside. In a pan that was used to fry the chicken, put 2 cups of water and let it boil then add the fried rolled chicken. Simmer for 3 minutes, remove from pan, set aside.

Sauce: in a pan that was used to boil the rolled chicken, add the remaining water and put luyang dilaw and ginger. Boil it for 2 minutes then add cocomilk and cream. Season with salt and sugar then add the cornstarch.

Do the plating and serve. Serving 3-4.