Salty Garlic Chicken with Tongkeng

Whenever Hadi buys chicken from the butchers here, he always tells them to save the tongkeng (chicken butt) - a request with which they are always surprised about. because although sateh tongkeng (or whatever you call that thing with tongkengs on a wooden skewer) are abundant in Brunei, people here never eat that part of the chicken. What Hadi does with it is just place it in a plastic bag with marinades of his choice, then just freeze it until he feels like eating it. As a very fatty snack, haha. What he decided to do today was to bake the tongkengs together with our chicken for tonight, so that the tongkeng juices would mix up with the chicken and give it extra flavour. Or so he says. So here we go~

What you need;
3 chicken thighs
Garlic granules
Chicken stock powder
Black pepper

Tongkengs, marinated in your choice of seasonings (Hadi's choices of seasonings was sweet, of course)

Note: all the seasonings are according to taste. Probably equal amounts of garlic and pepper, with four times the amount of chicken stock. As a guide. :)

What you do:

1. Mix the seasonings with the chicken, rubbing well under the skin to get the flavour in.
   
2. Place in a shallow baking dish. Arrange the tongkeng in between the chicken pieces.
3. Bake at 180 C for 40 minutes, or until chicken is cooked through.
   

Only Hadi is a big fan in tongkeng in this house, meh. Justin tolerates it, but I find it funny tasting. Which is a good thing. Otherwise, I would probably be eating a lot more of it than I should. Plus, me and Hadi would probably fight over who gets the tongkeng. He would probably win, since he's the one who buys them. But yeah, anyway. I think Hadi just wanted an excuse to eat his tongkengs, haha. It really wasn't necassary, and you barely tasted it in the chicken juices. Unless you go near to where the tongkengs were. They have this particular taste about them...

Oh, and is *that* how you spell tongkeng by the way? Haha, I never actually bothered to find out...

The chicken itself was nice, this being a rather simple dinner, meh. I didn't actually taste the garlic much, but rubbing the seasonings under the skin gave the chicken very nice flavour, hehe. Hmmm... not much else I can say really. Meh.

On a side note, this blog received close to 200 visitors today! Which is a yay moment~ :D But I'm wondering if people are particularly hungry today, or something. Haha

Quote of the day: Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.