As the leaves begin change color, the mornings become covered in mist and the new school year picks up its pace, our family is gearing up for an adventure. The excitement is palpable, but so is the pre-trip panic that often accompanies such journeys.
Mid-August marked the start of the school year and in three weeks the girls will be on their autumn break. This school holiday is especially significant this year as we are making our way back to the Philippines.
It has been almost 4 years since we last visited. Sarah was just over a year old and Becca was a preschooler. While Becca has fond memories of her trip, Sarah remembers nothing. For her, it will be like the first time.
I am usually calm and collected but also an expert procrastinator. Whether it’s facing a critical exam or preparing for a school performance, I usually remain unruffled until a few days before the event, when the reality of being unprepared finally sinks in, prompting a frenzy of last-minute preparations.
Now, with just about three weeks left before departure, the panic is setting in. The checklist of concerns is growing by the day:
1. Pasalubong: Do we have enough gifts and souvenirs for our loved ones?
2. Packing Woes: With strict luggage weight restrictions for our domestic flights (limited to 80 kilos per leg), we are grappling with the challenge of fitting our belongings into suitcases.
3. Traffic Troubles: The bustling cities of Manila, Cebu, and Bacolod await our return, and I wonder how much traffic we’ll encounter. Years away from the urban hustle and bustle have left me unaccustomed to the gridlock of city life.
4. Appetite Anxieties: Will the girls eat well during the trip? Concerns about adjusting to unfamiliar cuisine loom large.
5. Jet Lag Jitters: I am worrying how jet lag will affect the girls, who have grown over the years but remain susceptible to time zone changes.
6. Overplanning Stress: Did I over-plan our itinerary? This whirlwind trip will take us from Manila to Subic, then Cebu, Silay, Boracay, and back to Silay, before returning to Manila and ultimately Switzerland. It’s a packed schedule, and I am beginning to wonder if we’ve bitten off more than we can chew.
But before we fly, I still have lunches and dinners for the family to contend with. One meal, that I am happy the girls love is a Japanese version of soy chicken. I got this recipe from a Japanese friend, a fellow mom who also needs to cook for her husband and brood of 3. I immediately asked her for the recipe when she made this for us a while back. I have made it a few times since then, and have made adjustments to suit our palate.
Soy Chicken
1 kilo chicken (whole, cut into pieces, or thighs)
1/3 cup soy sauce
¼ cup water
1 tbsp mirin
1 tbsp sake
1 to 2 tbsp sugar (I use 2 as my girls like it sweet)
3 cloves of garlic, smashed
1-inch piece of ginger, sliced
1 spring onion, sliced into 4
½ cinnamon stick
2 pcs star anise
1 dried chili (optional)
- In a large saucepan (that can accommodate the chicken in a single layer), mix all the ingredients from soy sauce to star anise (or dried chili, if using). Place the chicken pieces, skin side up, in the pan in a single layer. It won’t seem like a lot of liquids, but don’t worry, it will be enough.
- Over medium high heat, allow the mixture to come to a boil. Then reduce the heat to low, cover and braise for 40 minutes to an hour, or until the chicken becomes tender. Occasionally, gently stir and pour the broth over the chicken skin – this step can be skipped if you are planning to broil the chicken after.
- Optional step: If your pan is oven-safe, transfer it into the oven and broil the skin for 5 minutes until it achieves a golden-brown crispiness.
- Serve this with rice or noodles and a side of vegetables to complete the meal.
TIP: Use the leftover sauce for stir-fry noodles! Cook egg noodles or spaghetti. Finely chop garlic and sauté in butter. Add any vegetables (if desired, like carrots, cabbage, broccoli, etc.) and cook until tender. Tip in leftover sauce. Thicken with some cornstarch slurry, adjust seasonings and add in noodles. Mix well and fry for a couple of minutes before serving.*
