[align=center]Chicken Popcorn
by: Edgardo Yaona[/align]
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It has been said that if we look hard enough, we will discover that there are thousands of ways to make money. I have been in the academy long enough to even hear some speakers narrate how they have turned trash or rags into “gold”.

Not too long ago, I once again heard of such an inspirational story from the keynote speaker of a Quick Start Batch graduation ceremony. The speaker narrated how as a boy he had gone through the process of gathering left over foods due to dire poverty. However, such circumstance in his childhood did not deter him from dreaming for a better life and working towards it. Today, this entrepreneur has built a company whose yearly gross sale reaches P 200 million. I don’t think I have done justice to this true blue entrepreneur’s story by cutting it short; however, I am proud that this entrepreneurial giant is our friend and supporter.

Below is an article that I came across about Chicken Popcorn. It has been said that “beauty is in the eye of the beholder”. I believe that opportunity too is in the eye of the beholder. I hope you will find the article below as an opportunity.

Movie and TV watching is incomplete without the usual staple of munchies-chips, nachos, hotdog and of course, the popcorn. In Fact, the popcorn has already been regarded as an icon in movie-watching. Mrs Lourde Santos Rivera, the guru of meat processing in the Philippines, has lately reinvented the popcorn by giving it a new chicken twist. in simple steps, anyone can learn the easy way of making chicken popcorn and create our movie and TV watching dates into more festive adn delightful occasions.

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MATERIALS NEEDED:

Chicken's meat, ground, finely --------------------------------------------- 700 grms.
Pork backfat, ground, finley------------------------------------------------------ 300 grms.

Ingredients:

Curing Mix:
Refined salt --------------------- 1T --------------------- P 12.00
Phospate ------------------------ 1T --------------------- P 3.00
Chilled water* ------------------ 1/4cup ---------------- P 62.50

*To dissolve the above ingredients
EXTENDERS:

Texture Vegetable Protein ------------------------- 1/4 cup ----- P 18.00
Isolate ----------------------------------------------------- 1T ----------- P 5.00
Carageenan ----------------------------------------------- 1T ----------- P 1.25

In 1/2 Cup water add Textured Vegetable Protein (TVP). Hydrate for 3 minutes. Add Isolate Carageenan.

Seasoning:

Refined sugar -------------- 1T --------------------- P 10.00
Nutmeg -------------------------- 1T --------------------- P 3.00
White pepper -------------------- 2T --------------------- P 3.00
Sesame oil ----------------------- 1/2T ------------------ P 18.00
Meat enhancer ------------------- 1/2T ------------------ P 1.00
Vetsin (msg) --------------------- 1/2T ------------------ P 1.50

PROCEDURE:

Select good quality raw materials.
chill meat for 1 hour.
Add meat and fat to the curing mix and mix until tacky.
add extenders and remix for 3-4 minutes.
Add spices and seasoning until well blend.
Form into shpes (popcorn size). Roll individually in beaten egg and fine breadings.
Deep fat fry until golden brown or freeze for storage.

Yield: 1.3 Kgs