Chicken Pastel - cooking recipe

Ingredients

1 young chicken
1 Spanish sausage (Chorizo de Bilbao)
1 can Vienna sausage
1 can drained peas
1 lemon or dayap
3 Tbsp. soy sauce (toyo)
2 hard-boiled eggs
6 Tbsp. butter
5 c. cold water
salt and pepper

Preparation

Dress and bone the chicken.
Cut into small pieces and place in a bowl.
Squeeze the lemon into the chicken and add the toyo. Let stand for 15 minutes.
Put in a saucepan with water and salt and pepper to taste; simmer until the meat is tender and most of the liquid has evaporated.
Slice the hard-boiled eggs, Vienna sausage and chorizo.
Fry the cooked chicken and chorizo in butter until brown.