I've spent a day of starvation inside my room watching movies on my computer. When I'm really into something I have the tendency to spend all my time doing it. Watching a bunch of movies or a series of TV shows episodes is one of those. I've spent the whole day lying down on the wooden floor with my laptop in front of me and when I am done I started to feel the emptiness in my stomach.
A friend wants to see me and we agreed to meet at SM so after getting myself ready I took the jeepney off to SM which is 10 minutes away from my boarding house. My friend told me that he's gonna be late so it gave me enough time to find a place to eat around the mall. My foot took me to the French Baker. I ordered Chicken à la King for it sounds delicious to me. On a day when I miss a meal it is better that I eat chicken or fish for its easier to digest compared to pork and other kinds of meat.
After 10 minutes of waiting I indulged myself in a complete meal of green salad, buttered corn kernels and carrot cubes together with the Chicken à la King. The chicken tastes great and was perfectly cooked. I savored bits of it until my plate is clean. I've finished the meal with a glass of four seasons and mango pudding. Oh that's what I call a meal after hibernating in my room. My friend arrived 15 minutes later then we hit the mall and went all over window shopping.
TRIVIA:
Chicken à la King
There are many stories about the origin of Chicken à la King, and many of them sound plausible. It is a dish of diced chicken, mushrooms, green peppers, and pimientos in a cream sherry sauce served on toast. Here are some of the stories. Dates range from 1881 to the 1920s.
1) Either a Mr. or Mrs. Foxhall Keene suggested chicken a la king to the chef at Delmonico's Restaurant in New York City, and originally served as Chicken à la Keene. This was in the 'late 1890s.
2) The chef at Claridge's Hotel in London created it in 1881 for sportsman J. R. Keene (Foxhall's father from the story above). J.R.'s horse, possibly also named Foxhall, had just won the Grand Prix in Paris.
3) A variation on #2, that the chef at Claridge's named the dish after his father, J.R. King.
4) Chicken a la King was created at the Waldorf Astoria in New York City in the 'early 20th century.'
5) An American invention created in the 1920s on Long Island, New York, or in Miami, Florida.
6) The most likely candidate. Created by Chef George Greenwald, at the Brighten Beach Hotel, New York in either 1898 or 'the early 1900s. He prepared a special chicken dish one evening for the owners, Mr. & Mrs. E. Clark King II. The next day, either Mr. King loved it and wanted it on the menu or Chef Greenwald asked if he could put it on the menu. In either case, it was added to the menu as Chicken à la King ($1.25), and quickly became a great success
There are many stories about the origin of Chicken à la King, and many of them sound plausible. It is a dish of diced chicken, mushrooms, green peppers, and pimientos in a cream sherry sauce served on toast. Here are some of the stories. Dates range from 1881 to the 1920s.
1) Either a Mr. or Mrs. Foxhall Keene suggested chicken a la king to the chef at Delmonico's Restaurant in New York City, and originally served as Chicken à la Keene. This was in the 'late 1890s.
2) The chef at Claridge's Hotel in London created it in 1881 for sportsman J. R. Keene (Foxhall's father from the story above). J.R.'s horse, possibly also named Foxhall, had just won the Grand Prix in Paris.
3) A variation on #2, that the chef at Claridge's named the dish after his father, J.R. King.
4) Chicken a la King was created at the Waldorf Astoria in New York City in the 'early 20th century.'
5) An American invention created in the 1920s on Long Island, New York, or in Miami, Florida.
6) The most likely candidate. Created by Chef George Greenwald, at the Brighten Beach Hotel, New York in either 1898 or 'the early 1900s. He prepared a special chicken dish one evening for the owners, Mr. & Mrs. E. Clark King II. The next day, either Mr. King loved it and wanted it on the menu or Chef Greenwald asked if he could put it on the menu. In either case, it was added to the menu as Chicken à la King ($1.25), and quickly became a great success
Source: Foodreference.com
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