Biba Mes Chamoru!

March is Mes Chamoru (Chamorro Month).  Living on the island of Guam, I've always enjoyed Chamorro month, considering the fact that ethinic-wise I'm not Chamorro.  I think I've experienced it for more than 20 years now.  Guam's history had been stained with occupation.  Entities from Spain, Japan and the United States have overwhelmed the Chamorro people (natives to Guam) with their ideals.  Interestingly, despite these influences, aspects of the Chamorro culture stood strong like the Latte stones that stood and represented them.  As you listen to the Chamorros speak, even if you hear some Spanish influence in their words the iteration is in fact "Chamorro".  For example the word Caldo in Spanish is a soup or broth.  In the Chamorro language it's Kadu.  Which brings me to my dish of the month.  Kadon Pika.

Every Chamorro Month, a local supermarket in association with the schools and varied business sponsors host the Chamorro Month Kadon Pika Contest.  The contest is for students ages 6-18.  I'm a teacher.  Four of my students entering the competition, approached me and gave me the honor of tasting their samples.  Interestingly, an old friend of mine just cooked some the night before and in hopes of inspiration I added his sample for the students to taste as well.

Kadon Pika literally means Spicy Stew.  In this case we're creating Mannok Kadon Pika.  Mannok for Chicken.  Chicken seems to be the popular choice and is often associated with this stew.  It contains the following ingredients...

- 2 Tablespoons of Cooking Oil (30mL)
- 1 Small and Chopped Yellow Onion
- 2 Tablespoons Minced Garlic (30mL)
- 2 pounds of Diced Stewing Chicken (900 Grams)
- 1/2 Cup of Soy Sauce (119mL)
-  1/3 Cup Vinegar  (80mL)
- Chili peppers (Either Thai or Ghost Peppers) (Dependent on the consumer's spicy tolerance level)
- 1 Can of Coconut Milk
- 3 Bay Leaves
- Salt and Pepper to taste

In cooking this dish, the reduction method is used.  You're going to slowly add liquid ingredients into the heat of it all until they evaporate or reduce.  First off, we sauté the onions and garlic into a large pot.  Seeing that the onions are clear and the garlic is golden brown, turn down to medium heat and add in the chicken.  Continue to sauté the mixture of onions, garlic and chicken until the chicken is brown.  

Now, you're going to add the Soy Sauce.  Don't dump it into the pot.  You're going to slowly pour the Soy Sauce in and listen to it simmer.  When the Soy Sauce appears to dry and evaporate add more until the cup is empty.  Make sure you continue hearing the pot simmer close to a sizzle.  Do this same procedure with the Vinegar.  By now, your chicken has a thick, oily consistency and the smell is wafting in the room.  Open up a can of coconut milk and take out 3 bay leaves.  These two you'll be pouring it in at the same time.  Using the same procedure with the Soy Sauce and Vinegar, do the same with the coconut milk until the can is empty.  Stir in those bay leaves with salt and pepper.  By now, the liquids have thickened and it's ready to serve.  Over a bed of brown or white rice in a bowl, here we go.

 

I've yet to see the results of the competition.  Overall I wish my students luck.  Because it is a competition, competitors are encouraged to dabble unique flavors into this stew.  Each student's sample I tasted had their own unique flavor.  One had honey in it.  The other put ginger and lemon. One student used a particular kind of pepper that besides it's spice level, it had it's own sweet and earthy taste.  The other student had more of a vinegar taste on it.  This one that I ate is light in color.  But the flavor was explosive.  Other times people add turmeric into it for that red look. Then there are some who speed through the process by using Sambal Oelek chili paste.  Another option is to garnish it chopped green onions.  Oddly it didn't matter if I'm on a hot island.  This dish is made to comfort and enliven.  Enjoy!