A recipe that originated from the Quezon Province this is a local version of a meat loaf or an embutido. Colorful and well-garnished this dish cooked traditionally with diced pork but for this recipe, Chef John uses Magnolia Chicken, a healthier and equally tasty alternative.
- Magnolia Nutri-oil - 4 tbsp
- Magnolia Chicken Station, Chicken Giniling - 1 kilo
- white onion, chopped - 3 cups
- pickle relish - ½ cup
- red bell pepper, chopped - ½ cup
- carrots, chopped - 1 cup
- raisins, soaked - ½ cup
- banana catsup - 1 cup
- egg, slightly beaten - 8 pcs
- salt and pepper to taste
- hard boiled eggs - 6 pcs
Heat oil in pan. Add chicken giniling and onions and let simmer over medium heat until almost dry. Add the rest of the ingredients except the eggs. Remove from heat and allow to cool. Once completely cooled, add the eggs and mix well. Prepare the llanera by lining it with Glad Aluminum Foil. Place slices of hard boiled egg at the bottom of the llanera then pour mixture and cover with foil. Steam and cook for 30 – 45 minutes or until set. Cool before serving.