Kalamansi, patis, atbp....

A very good friend from India happened to chance upon my Chicken recipe and asked me what the Kalamansi and Patis were, so for the benefits of non-pinoys...

Patis - Fish sauce, it is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces.  It is common throughout many South East Asian countries. :)

Kalamansi - acid orange, calamondin orange, or Panama orange, used for cooking.  If it isn't available in your local markets, lemons should do just fine. :)

• And lest i forget, you could try to add a spoonful or two of baking soda in the boiling water to make the skin crispier.
  
• To make it more tender - after the chicken has cooled down, brine it in the same broth you used for boiling for at least two hours in your fridge.  Then dry the meat, sticking it in the freezer helps. :)
  
• You could also experiment with the taste by throwing in some lemongrass or laurel leaves to the mix.
  

Hope you enjoy this as much as I do. :)  Goes well with ketchup mixed with a little Worcestershire sauce.