Royal rooster
The Year of the Fire Rooster comes once every 60-year cycle. I don’t care what astrological websites say about the luck of the Rooster this year. All I can say is it’s a special year because it comes only every 60 years, which means it last appeared in 1957 or during the Baby Boomer Generation (1946-1964). Roosters are said to be popular among a crowd.
I recently found a diner named after the Rooster or the chicken, near a university hospital at Osmeña Blvd., Cebu City. The signage announced “King of Chicken” in yellow letters on vibrant orange background. No royal palace, it is one cozy little spot, with tables and chairs set elbow to elbow.
Since I tried the place as a mere diner, I didn’t ask who the owner was or why he calls the place KOC. Maybe it stands for his name or his affiliation with a civic club or just shows his witty side since KOC sounds like cock, or chicken or rooster.
Crowd pleasers indeed, the Rooster or the chicken dishes at KOC have diehard followers with students, office workers from nearby offices, and even people who drop by just for the well-crafted crunchy chicken. Some of the other items on the menu that people call for are Chicken Lomi, a hearty serving good enough to go with rice; and Arroz Caldo.
Some of the popular items are Sweet Chili Chicken, with a side dish of coleslaw and rice. The One-piece Chicken and Glazed Chicken with rice are also crowd-drawers because of their affordability and finger-licking flavor.
Other chicken plates include Chicken Fillet and Chicken & Spag. The spaghetti is not the usual pasta with sweet tomato sauce. KOC’s has fresh tomatoes, making for a more natural flavor and light taste.
Anyone who wants simple food or on a salt-restricted diet can have it with the Steamed Vegetables, which hardly has any seasoning except for a hint of butter. This is one favorite dish of mine. On the other hand, the Stir-fried Vegetables has more flavor, with the broccoli and other veggies also still crispy.
The many times I’ve been to the diner (proof of its palatable dishes), I have usually ordered the Cajun Chicken. This deserves the “king” title for its delicious crispy fried chicken breast enthroned on a bed of salad greens drizzled with vinaigrette dressing.
Another worthy dish is the light but filling Chicken Pasta Bella, truly beautiful. The restaurant uses olive oil to saute the basil leaves. It has just enough basil to make even basil-haters love this dish; parmesan cheese for seasoning and maybe a dollop of butter. It was topped with diced chicken for a deeper dimension to the simple dish, good to the last noodle strand.
What makes this royal place for chicken dishes comforting is its consistency in preparing the food. You know what you will get. People don’t go there one day and enjoy the food, but next day find the Steamed Boneless Bangus or Fried Bangus too bland or too salty.
As reliable as a rooster crowing at daybreak, the diner is always good even on a brisk Saturday.