Chicken

Batter Fried Chicken

vangiz Leave a Comment


Ingredients:
1 kilo chicken, cleaned and cut into serving pieces
4 cups flour
cooking oil for frying

For Chicken Marinade:
2 tablespoons oyster sauce
1 teaspoon chicken powder
1 teaspoon custard powder
1 teaspoon garlic powder
1 teaspooon salt
1/4 teaspoon five spice powder

For Chicken Batter:
1 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup cold water

Procedures:
Part 1
1. In a bowl, combine marinade mixture then mix well.
2. Place and toss chicken with the mixture until evenly coated.
3. Refrigerate for at least 2 hours or overnight.

Part 2
1. Dredge each chicken pieces with flour then shake off excess.
2. In a bowl, combine batter mixture then dip chicken until evenly coated.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken with your favorite dip.

Pan-Fried Chicken Gyoza

vangiz Leave a Comment


Ingredients:
gyoza or dumpling wrappers
beansprouts (optional)
Filling:
250 grams ground chicken lean
4 cups cabbage, chopped into small pieces
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into sizzling plate together with beansprouts. Serve with dipping sauce.

Sweet and Spicy Chicken Feet

vangiz Leave a Comment


Ingredients:
1 kilo chicken feet
1/4 cup vinegar
2 pieces star anise
1 piece bay leaf
1 tablespoon salt
1/4 cup honey

Sauce:
3 cloves garlic, peeled and grated
1 thumb sized ginger, peeled and grated
2 tablespoons chili paste
1/4 teaspoon dried chili
2 tablespoons oyster sauce
2 tablespoons soda (sprite)
1 teaspoon cayenne pepper
1/4 teaspoon ground pepper

Garnishing:
toasted sesame seeds
chopped spring onions

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with vinegar and salt. Let it sit for 10 minutes.
2. Remove the liquid and rinse 3 times thoroughly and drain.

Part 2
1. In a pot, boil chicken feet with start anise, salt and bay leaf for 30-45 minutes or until very tender. Drain and set aside.

Part 3
1. In a large bowl, mix all sauce ingredients then add cooked chicken feet. Mix thoroughly until everything is coated with the sauce.
2. Cover and refrigerate for at least 2 hours or overnight.

Part 4
1. In a pan, heat oil then pour marinated chicken feet and sauce.
2. Stir-fry for 10-15 minutes, when sauce starts to thicken add-in honey. Adjust seasoning according to taste.
3. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve.

Easy Chicken Lollipop

vangiz Leave a Comment


Ingredients:
12 pieces chicken wings
2 eggs, beaten
1/4 cup all purpose flour
2 cups bread crumbs
1/4 cup calamansi juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Using a sharp knife, cut the chicken wings through the soft joints.
2. Carefully sliding a sharp knife around the tip of the bone.
3. Separate the meat from the bone and gently push down the meat until a lollipop shape is formed.
4. Repeat the procedures for remaining pieces.

Part 2
1. In a bowl, combine chicken, calamansi, salt and pepper then marinate for 15 minutes.
2. In a separate bowl, combine beaten eggs and flour then mix well.
3. Dip the chicken lollipop until well coated then roll in bread crumbs.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken lollipop with your favorite dip.

Asian Chicken Wings

vangiz Leave a Comment


Ingredients:
3/4 kilo chicken wings, cut into sections
4 tablespoons chili garlic sauce
1/2 cup soy sauce
2 tablespoons vinegar
4 teaspoons sesame oil
1/2 cup brown sugar
3 cloves garlic, minced
1/2 teaspoon salt
a pinch of black pepper
4 teaspoons cornstarch
sesame seeds
spring onion, chopped

Procedures:
Part 1
1. Preheat oven to 200 degrees Celsius.
2. In a bowl, combine, chili garlic sauce, soy sauce, vinegar, sesame oil, brown sugar, and garlic.
3. Season chicken wings with salt, pour half of the sauce then toss until well-coated.

Part 2
1. In a baking pan, spread chicken wings in a single layer.
2. Bake chicken wings for 20 minutes, then flip each wings and bake for another 30 minutes.

Part 3
1. In a microwave-safe bowl, pour remaining sauce then add cornstarch, mix well.
2. Microwave for 20 seconds or until becomes thick.
3. Toss chicken wings into the sauce then transfer into serving bowl.
4. Sprinkle with sesame seeds and spring onions. Serve immediately.

Chicken Wings Teriyaki

vangiz Leave a Comment


Ingredients:
8-10 pieces chicken wings, separate drumette from wing
2 cups flour
salt and ground pepper to taste
cooking oil for frying
1 teaspoon unsalted butter
3 cloves garlic, pounded

Teriyaki Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper.
2. Toss chicken then shake off excess.
3. In a frying pan, heat oil then fry chicken wings until golden brown. Drain and set aside.

Part 2
1. In a pan, melt butter then saute garlic.
2. Pour teriyaki mixture then stir and simmer until well combined.
3. Add chicken wings then toss until well coated.
4. Transfer to serving bowl then serve with steamed rice.

Stir-Fry Spicy Chicken Feet

vangiz Leave a Comment


Ingredients:
1 kilo chicken feet
1/4 cup vinegar
1 tablespoon salt

Sauce:
3 cloves garlic, peeled and grated
1 thumb sized ginger, peeled and grated
2 tablespoons chili paste
1/4 teaspoon dried chili
2 tablespoons oyster sauce
2 tablespoons soda (sprite)
1/4 teaspoon ground pepper

Garnishing:
toasted sesame seeds
chopped spring onions

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with vinegar and salt. Let it sit for 10 minutes.
2. Remove the liquid and rinse 3 times thoroughly and drain.

Part 2
1. In a pot, boil chicken feet for 30-45 minutes or until very tender. Drain and set aside.

Part 3
1. In a large bowl, mix all sauce ingredients then add cooked chicken feet. Mix thoroughly until everything is coated with the sauce.
2. Cover and refrigerate for at least 2 hours or overnight.

Part 4
1. In a pan, heat oil then pour marinated chicken feet and sauce.
2. Stir-fry for 10-15 minutes. Adjust seasoning according to taste.
3. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve with java rice.

Pastil

vangiz Leave a Comment


Ingredients:
500 grams chicken breast
1/4 cup dark soy sauce
3 tablespoons oyster sauce
1 teaspoon white sugar
3 cloves garlic, minced
1 onion, chopped
a pinch ground black pepper
1 tablespoon cooking oil
20 pieces banana leaves, cut into semi-rectangular shape
10 cups cooked white rice

Procedures:
Part 1
1. In a pot, boil chicken breast for 20 minutes or until tender. Reserve 1 cup broth.
2. Shred chicken breast into small strips. Set aside.

Part 2
1. In a wok, heat oil then saute garlic and onion.
2. Add shredded chicken then stir cook for a minutes.
3. Pour chicken broth, dark soy sauce and oyster sauce.
4. Season with sugar and ground black pepper according to taste then simmer until liquid evaporates. Turn off the heat.

Part 3
1. Singe each banana leaf into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
2. Place banana leaf in a clean table then brush a little oil.
3. Scoop a half cup of rice and 1 tablespoon chicken filling then wrap neatly. Serve.neatly and serve.

Braised Chicken Feet

vangiz Leave a Comment


Ingredients:
1 kilo chicken feet
8 cloves garlic, peeled and crushed
1 large onion, peeled and sliced
1 tablespoon ginger, peeled and minced
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons Hoisin sauce
3 cups water
1 tablespoon brown sugar
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1/2 teaspoon dried chili flakes
salt to taste
1 teaspoon sesame oil
2 star anise
oil for frying
parsley for garnishing

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with salt.
2. Rinse chicken feet thoroughly and drain.

Part 2
1. In a bowl, marinate chicken in soy sauce for 30 minutes. Drain and discard the marinade.

Part 3
1. In a frying pan, heat oil then fry chicken feet until golden brown. Drain.

Part 4
1. In a pot, heat oil then saute ginger, onion, and garlic.
2. Add chicken feet then stir fry for 2 minutes.
3. Add soy sauce, peppercorns, bay leaves, sugar and water.
4. Cover and simmer in a low heat for 30-40 minutes or until tender. Add water in necessary.
5. Add oyster sauce, Hoisin sauce, and chili flakes then simmer for 5 minutes.
6. Add start anise, sesame oil then adjust seasoning according to taste.
7. Cook and simmer until the sauce is almost dry. Toss frequently.
8. Garnish with parsley.

Turbo Broiler Rosemary Chicken

vangiz Leave a Comment


Ingredients:
1 whole chicken, cleaned
1/4 cup milk
3 tablespoons rock salt
2 tablespoons coarse black pepper
5 stalks lemongrass(tanglad), crushed
1 teaspoon dried rosemary
1 tablespoon olive oil

Procedures:
Part 1
1. In a bowl, combine rosemary, rock salt and black pepper then mix well.
2. Using marinade injection, inject the milk to reach deep into the chicken meat.
3. Rub chicken with rosemary mixture including the cavity, between skin and meat.
4. Set aside for at least 30 minutes or overnight.

Part 2
1. Once ready, stuff chicken with lemongrass.
2. Baste the skin with milk/oil mixture.
3. Place in a preheated turbo broiler over 350 degrees Fahrenheit for 1 hour or until golden brown.
4. Serve with lechon sauce.