The Foodie Gazette

Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte

Kelaguen manok (Guam chicken lemon salad)

This is arguably the best recipe on this whole website, and possibly the simplest!
1 whole chicken, cooked, cooled, and deboned*
1/2 C finely chopped red onion
4-6 lemons, juiced
1/2 t dried red pepper flakes (or cayenne to taste)
1/2 t salt, or to taste
1/2 C grated fresh coconut (you can substitute flaked baking coconut if that’s all you have — the hint of sweetness doesn’t hurt the salad at all)
1/4 C chopped green onion
Mix all ingredients, chill, and garnish with slices of lemon.
Serve with rice, tortillas, or crackers.
Variations: Use shrimp (Kelaguen Uhang), beef (Kelaguen Katne), or venison (Kelaguen Binadu)

* Where we live, in Seattle, there are these funky barbecue joints in the Chinatown/International District. They cook whole chickens and hang them in the front window for sale. We bought a couple of “soy sauce chickens” for this recipe, and the meat was fabulous — tender, juicy, flavorful. And we didn’t have to cook the chicken! If you don’t have those places, you could either a) buy a whole chicken and roast it yourself (at 450 for about an hour) or b) use a roasted chicken from the grocery store. My Dad recommends the ones at Wal-Mart, but I can’t shop there with a good conscience. He says their chickens are tasty, but I’d be afraid they import them from China with the rest of their merchandise.

4 Responses to “Kelaguen manok (Guam chicken lemon salad)”

  1. Bill Rogers Says:

    I cut this great recipe down for one chicken breast, which feeds two. I also added a teaspoon of Duke mayo. Thanks for sharing this. I have cooked it twice since you cooked it for your dad and the group.

  2. meps Says:

    I have to admit, I’ve always loved this recipe too much to change it even a little bit. The fact that you added Duke’s mayo gives you away as a Southerner, and I just may have to try it that way! Especially as long as we’re livin’ here in the South, which I’ve come to think of as The Land of Good Eatin’.

  3. Motorod Says:

    The Lemon Herb roasted chickens @ Ralph’s supermarket (Kroger’s) is the best for this, as it already has a hint of lemony flavor. Serve it with Chamorro Red Rice:

    Hineksa Agaga (Red Rice)

    Ingredients:
     
    2 cups rice
    2 tablespoons achiote (annato, or achuete) seeds
    2 cups water
    1/2 teaspoon salt
    3 teaspoons salad oil
    1/2 cup chopped onions
    i crushed clove of garlic.

    Directions:

    Rinse and soak achiote seeds in 1/2 cup warm water and salt for about 30 minutes. Rub achiote seeds to get coloring; strain into a small bowl.
    Saute onions and garlic in salad oil until onions are tender.
    Add remaining 1 1/2 cups water and 1/2 cup achiote water (coloring); bring to a boil; then reduce heat to low temperature for 15 minutes.

    Serves 2 to 4.

  4. meps Says:

    This rice recipe sounds wonderful — I once bought achiote seeds but couldn’t figure out what to do with them. Now I know!

Leave a Comment

by on July 14, 2004. categorized as Asian, Favorites, Meat, Salads, South Beach

[powered by WordPress.]

Search

Browse Recipes

Broccoli salad and kiwis on a blue plate

Articles

Newest Recipes

Most-Requested Recipes

Features