Experiment 6: Not-Even-Hot Chick

Prelab:

I wanted to make some hot chilli ground chicken, but the ground chicken inside the fridge wasn't enough for 4. Instead, I used one small whole chicken.

Date Performed: Nov. 27, 2009

Ingredients:
1 whole small chicken
200g tomato sauce with chicken liver spread sachet
1 tbsp hot sauce
1 small potato, chopped
1 small sayote (Eng. chayote, or vegetable pear), chopped
1 small onion
2-3 small cloves of garlic

Preparation:
Heat a small amount of oil in a pot. Sautee onion and garlic. Cook chicken until the skin turns light brown. In a separate bowl, mix the tomato sauce and hot sauce. Pour onto the chicken. Add potato (approx. 8 mins. cooking time) and then add sayote later (approx. 3 mins. cooking time). Serve hot.

Post-lab:
Because I didn't add some patis (Fil. fish sauce) when I was initially cooking the chicken, the taste didn't go inside. (Well, I was debating over whether I should've added or shouldn't have had, and because I didn't, the taste was only outside chicken like a typical sauce.) It wasn't in the least bit chilli hot because there wasn't enough hot sauce and the spicy taste was cancelled by the tomato sauce. Next time I'll use tabasco instead, and perhaps in a greater amount.