I am sharing with you my homemade chicken tocino recipe. This is what my children and husband had in their lunch boxes today.
Homemade chicken tocino is a healthier and less expensive alternative to store-bought tocino. Here is our homemade chicken tocino recipe.
1 kg chicken fillets ( I prefer thigh fillets, no skin)
3 tbsp garlic, finely minced
5 tbsp brown sugar
1 tsp salt
dash of ground black pepper
1 tsp worcestershire sauce (optional, but this gives the “ooomph”)
Clean chicken fillets, and slice into your preferred size. Ours are about 2 x 3 inches per piece. Combine with the rest of the ingredients. Wait for the magic to seep in – this will take about 24 hours, in the freezer. We like our tocino to cure for 2 days. This curing time will ensure you will get super tasty and super tender chicken tocino.
Place tocino in a pan with a bit of water (about 4-5 tablespoons). When the water boils, reduce heat to simmer. Add a bit of cooking oil to pan as the water dries up, and reduce heat to low to avoid burning. Turn the chicken pieces over several times to ensure they get an even, caramelized color. The sugar gets burned easily so turn the heat down.
It’s so easy to make your own chicken tocino. My kids love it. Proof: empty lunchboxes when they get home! Why don’t you try it for next week’s baon?
UPDATE, April 27 2009: We found out through experimentation (read: trial and error) that the best way to cure the tocino is by keeping them in the chiller instead of the freezer, in a covered container of course. Overnight is the minimum curing time, but best to cure for 2 days if you want your tocino to be tasty. So there, that’s the answer to Manang Toni who asked below in her comment. 🙂