I graduated High School on Guam. While living there, I
fell in love with the people, the place and most of all the food! Every
weekend one of the villages hosted a Fiesta to their Patron Saint.
Kelaguen is by far one of the most popular dishes served at the Fiesta's
and on the dinner table.
Preparation Time: 2 Hours Serving Size: 6
- 1 whole chicken, cleaned
- 2 stalks celery
- 1 medium onion, skinned
- 1 carrot
- 3 cloves garlic, peeled
- 1 bay leaf
- 10 whole peppercorns
- 2 bunches green onions, chopped fine including tops
- 1 1/2 cups fresh lemon juice
- 1 fresh jalapeno pepper, minced
celery, onion, carrot, garlic, bay leaf and peppercorns in a large stock
pot. Cover with water and cook 30 minutes, or until chicken is just done. Do
not over cook. Remove chicken from broth when slightly cool. Discard
vegetables and spices and store stock for use in other recipes. Shred meat
by hand into large bowl. Chopping the meat will not produce the texture
needed for Kelaguen. (Food processor not recommended). Add green onion and
Jalapeno pepper. Blend by hand. Pour in lemon juice, mix well, continuing to
use your hands. Mixture should be moist. (Add more lemon juice if
necessary.) Seal bowl and refrigerate at least 6 hours before serving. Serve
with finadene, either in pita bread as a sandwich or on a plate.
Finadene Sauce: Equal parts of Kikkoman soy sauce and white vinegar, more
or less of either to taste. Add lots of green onions chopped fine (should
consume almost all of liquid). Add minced hot pepper to taste and a squeeze
of lemon juice before serving.