October 3, 2012

Delicious Cuisine from Guam {Chicken Estufao Recipe}

Pin It

 

Being part of a military family, you get accustomed to moving around and living in many different locations. One of the most unique places that I have ever lived would probably have to be Guam.

Guam Cuisine, Guam Recipes, Chamorro Recipe, Chicken Recipe

A Few Facts about Guam:
  • Guam is a small (209 square mile) island in the Pacific (approximately a three-hour plane ride to Japan)
  • It is now a United States Territory (but was also acquired by Spain and Japan in the past)
  • Chamorro is the name for both the indigenous people and their language (although many speak English, as well)
  • The word “boonie” is a slang term often used to describe something from the local area there. For example: A boonie pepper is a popular pepper grown on the island (Very delicious and VERY HOT!)

I lived in Guam for three years. Since I was so far away from my home. I learned to embrace what the island and the culture had to offer. My favorite aspects of Guam were the beautiful clear waters (perfect for amazing snorkeling and diving), the outstanding outdoor hiking (or what Chamorros would call “Boonie Stomping”), and the delicious local cuisine!


Oh yes, the cuisine was great! I had the opportunity to learn a lot of new recipes while living on the Island. One of my favorite dishes from Guam is something called Chicken Estufao. I’ve actually had Estufao in a variety of forms and have seen different ways in which it was made. The method that I prefer to use was taught to me by a native of the Island. I never really had an exact written recipe for it (I typically just improvised). Since I wanted to share this dish with my readers, I finally decided to put something together.


NOTE: I use cabbage in my Chicken Estufao recipe. It is a really nice addition to the dish, but not typically added in Estufao recipes. Because of this, I have shared two separate ingredient lists, just in case there is a preference to omit it.

https://sites.google.com/site/oureverydayharvest/pumpkin-spice-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1




Ingredients WITH Cabbage:
Approximately 2 lbs. of Chicken, Chopped into cubes
1/2 Onion, Chopped into Small Pieces
1/2 Head of Cabbage, Sliced and Chopped into Small Pieces
3 Teaspoons of Minced Ginger
3 Cloves of Minced Garlic
1 Chicken Bouillon Cube
1/2 Teaspoon Salt
1 to 1½ Teaspoons Black Pepper
3 Tablespoons Soy Sauce
1/2 Cup Rice Vinegar or White Vinegar
3 Cups of Water

Ingredients WITHOUT Cabbage:
Approximately 2 lbs. of Chicken, Chopped into cubes
1/2 Onion, Chopped into Small Pieces
2 Teaspoons of Minced Ginger
2 Cloves of Minced Garlic
1 Chicken Bouillon Cube
1/2 Teaspoon Salt
½ to 1 Teaspoon Black Pepper
3 Tablespoons Soy Sauce
1/2 Cup Rice Vinegar or White Vinegar
1 to 1 ½ Cups of Water

Directions:
  • Heat up a wok or deep pan with a little bit of oil to coat (About a tablespoon or two)
  • Sauté the chopped onion, minced garlic, and minced ginger in the oil and then set aside in a dish.
  • Add the chopped chicken into the same pan and sauté until it is mostly cooked, but not overcooked (just white with no pink inside or out). You may add a little more oil if you need to re-coat the pan.
  • Add the chopped cabbage (if using), black pepper, and the already sautéed onion/garlic/ginger mixture into the pan with the cooked chicken. Stir the entire mixture around for about two minutes in the pan on low to medium heat.
  • Add and stir in the water, vinegar, soy sauce, bouillon cube, and salt into the same pan with the chicken/veggie mixture.
  • Simmer everything for approximately 20 minutes

Serve over a nice hot plate of rice (juices and all) and enjoy this wonderful, and very popular Chamorro Cuisine from the island of Guam!




Never miss an update! Sign up for daily emails and connect with Our Everyday Harvest on Facebook and Twitter.
 

10 comments:

Katherines Corner said...

international yumminess.  Thank you for sharing at the Thursday Favorite Things hop. xo

Kelly (Our Everyday Harvest) said...

 Thank you for hosting! :-)

Diane Balch said...

You sound like you really know how to make the most of were you are... thanks for sharing this great dish and the beauty of Guam.

Kelly (Our Everyday Harvest) said...

Thank you for letting me link up my recipe!

MomOnTheMake said...

Wow, this sounds really unique and yummy!  Thank you for sharing!

orsoshesays said...

How fun to read some facts about Guam and then to get a fun recipe!   Thanks for sharing your great idea with the 'Or so she says...' readers! The newest link party just kicked off today (every Sat. - Tues), I would love to have you back! www.oneshetwoshe.com

Kelly (Our Everyday Harvest) said...

Thanks! Enjoy!!

Kelly (Our Everyday Harvest) said...

 Thank you! I will stop on over! :-)

Katherines Corner said...

international yumminess.  Thank you for sharing at the Thursday Favorite Things hop. xo

Kevin James Lizama-Reyes said...

Hafa Adai!

I am a native (born and raised) on Guam... But now living in Texas for college.... Just a few facts wrong... Guam is NOT 209 square FOOT... but it is 209 square MILES... Also, "Boonie" is not slang for local... It's actually a word for Jungle or wild... i.e. Boonie Stomping = Jungle Stomping... Boonie Dogs = Jungle Dogs or Wild Dogs... Boonie Peppers = Wild Peppers (they do tend to grow wild)... Hope this helps...

But everything else looks great =)

Related Posts