Wednesday, 8 May 2013

Chicken Humba - Chicken Adobong Bisaya




Since I have been planning of featuring Adobo dishes in our blog for a week, I decided to include HumbaHumba is the term of the Bisaya for the adobo of the Luzonians (??) The difference between the Visayan humba and the adobo we find in Luzon is that it is sweet as opposed to the salty-sour flavor of those found in the latter.  By the way, we call the people from the Visayan region and some part of Mindanao Bisaya.

Humba I think means pork braised in a sweet sauce.  The original term according to Huni sa Daplin may come from and I quote "the phrase “HUmot nga BAboy” with the first two letters of the first and the last words joined together. Humot is a word in the Bisayan dialect which could be roughly translated to mean “sweet smelling”, “fragrant”, or “with delicious smell”. Baboy, on the other hand, is Filipino for pork or for a pig (it could be interchangeable depending on the usage)."

Humba resembles adobo in so many ways.  The appearance for instance and also most of the ingredients used. Humba also uses soy sauce, vinegar, garlic, black pepper etc that are also used in adoboThis is also almost similar in taste and even ingredient to Pata timThe only difference I believe is in the part of the pork that is used in the dishes.  In pata tim, Pork legs or trotters or knuckles are used while in humba the meaty parts kasim or pork belly are used. One of the spices present in humba that I really don't like, for some reason, is star anise.  I don't like the flavor of it but my husband likes the flavor of the star anise combined with the flavors of the rest of the ingredients.

For my version, I used chicken since I cannot eat pork.  I cannot find any canned black beans so I opted for the next best thing - red kidney beans.  I'm not sure if the tweaks I made for my humba dish will make it a lesser Humba.  I hope I won't be receiving any violent reactions from the Bisaya people.  I assure you that my version of humba is delicious. My husband loves it so much that he requested that I cook the same again but I need to add pineapple juice.

Anybody who has the recipe for binukid humba or humba nga binukid?

  CHICKEN HUMBA - CHICKEN ADOBONG BISAYA

Ingredients :

Chicken, cut into serving pcs - 1/2 of a whole chicken
Garlic, chopped - 6 cloves
Bay Leaves - 2 pcs
Star anise - 3 pcs
Black Pepper, coarsely ground
Soy sauce - 1/4 c
Cane vinegar - 1/3 c
Brown Sugar - 4 tbsp
Water - 2 c
Kidney beans (canned), drained - 1/2 c.
Sunflower or any vegetable oil 


If you can find canned salted black beans, then use that.

Cooking Procedure :

1. Marinade the chicken in soy sauce for at least 2 hours.  Drain and reserve the soy sauce.
2.  Place the chicken and the oil in a pan and pan-fry the chicken for at least 5 minutes or until it turned brown on all sides.
3.  Add the garlic and give a stir until it is aromatic.
4.  Mix the soy sauce, vinegar, sugar, and water then pour it on the chicken.  Toss in the black pepper, star anise, and bay leaves. Bring to a boil.  Simmer until most of the liquids have evaporated and the chicken are already tender.  Otherwise, add more water and cook until the chicken are tender.
5.  When most of the liquids have evaporated, toss in the kidney beans and simmer for a minute or two.

Note:  Add more sugar as needed.  This dish should be sweet not sour.




© myFresha-licious (11May2013)

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