if by chance, you find yourself in the vicinity of estrada-la salle, hungry and salivating for some things other than the usual fast-food fares, try chicken, chicken. the resto itself has no name but students from the nearby csb-angelo king have christened it ‘chicken, chicken’.
located just across 1081 estrada, chicken, chicken is straight to the bone, nothing-fancy, pay-as-you-order kind of place where people go to savor their home-cooked fried chix (breaded) and and their equally satisfying breaded pork-chop (the batter they used for the chix and porkchop is quite ingenious).
an order of fried chix or breaded pork chop with garlic rice will set you back sixty-seven bucks. but the serving is actually generous and is good for two. you can eat the fried chix or breaded pork chop as is. but the magic here is their dipping sauce. a thick brown concoction that one may mistook for oyster sauce, it is actually a sweet (with a trace of anise), tamarind tasting sauce that is one of a kind. you can use it for your dipping sauce as is or use it in variance with other condiments. what i do is i squeeze one whole calamansi in a ‘platito’ and discard the pips/seeds into a table napkin using my fork. then mutilate a ’siling labuyo’ into the calamansi concentrate, again using my fork, mixing it well and discard the chili into the used table napkin. then finally, i pour a generous amount of the brown sauce into the calamansi-chili mixture and voila! i now have a dipping sauce for my breaded porkchop! just be sure that you eat their fried chix/breaded porkchop with garlic rice and not the plain regular one.
and if by chance, you find out the secret ingredients for that magical brown sauce of theirs, don’t be such an ingrate. send me a copy. 
