Thursday, February 22, 2007
CHICKEN LOVER
I love chicken — broiled, barbequed, grilled, fried, stewed, or adobo — unlike some friends, especially, some fellow Pinoys who live abroad and now detest even the slightest thought of eating chicken. A prime example is a cousin from Los Angeles who claims that she probably could fly off the ground with just one more bite of chicken.
Andok’s has juicy broiled chicken. Country Chicken is another, though more expensive by fifty pesos. Max’s fried chicken is delicious as always, but if given a choice between its fried chicken and Aristocrat’s barbequed chicken, I’d go for the latter. The broiled chicken at San Miguel Food Shop is the least expensive; only one hundred fifty-five pesos for a whole chicken, though smaller. They offer two flavors: honey and lemon with herbs.
In Binondo and Sta. Cruz areas, besides the fried chicken at Savory’s in Escolta, I also enjoy the breading-free fried chicken at Ramon Lee on Ronquillo Street right off Avenida Rizal. Supposedly, Ramon Lee Fried Chicken was established in Manila dating back to the 1930s. However, its sales declined when the LRT was built along Avenida Rizal. To retain some of its loyal customers and battle the increasing competition from Jolibee’s across the street, it introduced combo meals — such as a piece of its famous chicken served with rice and soda. The interior was also repainted with pink as its main color scheme; a videoke machine was installed on the second floor. Despite its present vintage ambience and rundown condition, the tasty food they offer continues to attract customers.
There are times I miss the breaded fried chicken served with rice and beans at this tiny Puerto Rican eatery on Eight Avenue at Manhattan’s West Side, but Chow King’s is just as good, though without the black beans. The other I miss is Ceasar salad with grilled chicken from a deli near where I used to work in New York, but T.G.I. Friday’s here in Manila offers an incredible plate of it.
By the way, chicken gizzards and hearts I love, especially as adobo, but I am yet to acquire a fondness for chicken feet dimsun. Go figure.
Labels: chicken, fried chicken
posted by Señor Enrique at 10:32 AM
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