Chop Suey


Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)
1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar
Salt and pepper, as needed

Procedures:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
2. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
1. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
2. Add the carrot, baby corn and then all the vegetables.
3. Add the sauce, stirring until it thickens.
4. Cook for about 10 minutes or until vegetables are done.
5. Add salt and pepper according to taste.
6. Serve hot with rice.

Ginataang Atay at Balunbalunan ng Manok


Ingredients:
350 grams chicken giblets and heart, cleaned
150 grams chicken liver, cleaned
6 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 cup soy sauce
3 tablespoons cup vinegar
1 teaspoon peppercorns
3 pieces bay leaves
1 cup water
1 cup coconut milk
2 pieces green chili, chopped
3 pieces bird’s eye chili (labuyo), chopped
salt and ground pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion and ginger.
2. Add giblets and heart then saute for 2-3 minutes.
3. Pour water, cover and simmer until almost dry and tender. Add water if needed.
4. Add liver and cook until brown and tender.
5. Add soy sauce, vinegar, peppercorns and bay leaves then simmer for 3 minutes.
6. Pour coconut milk and bring to boil. Keep stirring.
7. Add green and red chili. Adjust seasoning according to taste then simmer until almost thickens.
8. Transfer to serving plate then serve immediately together with steamed rice.

Chicken Bopis


Ingredients:
1 kilo chicken gizzard and heart, cleaned
5 gloves garlic, minced
1 large onion, chopped
2 thumb-sized ginger, minced
1 1/2 cups water
3 pieces dried bay leaves(laurel)
1 medium red bell pepper, cut into small cubes
2 medium carrots, cut into small cubes
1/2 cup green peas
3 tablespoons soy sauce
1/2 cup vinegar
4 red chili(labuyo), chopped(optional)
4 tablespoons annatto oil
salt and pepper to taste

Procedures:
Part 1
1. In a pot, pour enough water then add gizzard and heart. Boil for 30-40 minutes or until tender.
2. Drain and let it cool. Chop into small pieces and set aside.

Part 2
1. In a pan, heat annatto oil then saute ginger, garlic and onions.
2. Add chopped gizzard and heart then saute to 2 minutes.
3. Add chili and bay leaves then pour soy sauce. Stir cook.
4. Pour water then cover and simmer for 10 minutes.
5. Pour vinegar and bring to boil.
6. Add vegetables and season with salt and pepper. Cook until tender.
7. Transfer to serving plate then serve.

Honey Glazed Chicken Wings


Ingredients:
6 pounds chicken wings, cut into serving pieces
salt and ground pepper to taste
1/2 teaspoon sesame seeds, toasted
1 & 1/2 tablespoons unsalted butter

Sauce:
2 tablespoons honey
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 tablespoons brown sugar
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then mix until well blended. Set aside.
2. Rub chicken with salt and ground pepper.

Part 2
1. In a pan, melt butter then sear chicken until golden brown both sides.
2. Transfer chicken into baking pan then pour sauce mixture until well coated.
3. Bake in a preheated oven over 200 Fahrenheit for 20 minutes or until caramelized.
4. Transfer to serving plate then sprinkle with sesame seeds.

Easy Chicken Teriyaki


Ingredients:
500 grams chicken thighs deboned, skin-on
salt to taste
sesame seeds for garnishing
fresh spring onions, chopped (optional)

Marinade:
1/4 cup soy sauce
1/3 cup orange juice
3 tablespoons honey
1 teaspoon grated ginger
1 teaspoon sesame oil

Procedures:
Part 1
1. Lightly rub chicken thighs with a little salt.
2. In a non-stick pan over medium heat, pan-fry chicken thighs(skin-side down first) until both sides are light brown and tender. The skin should be almost crispy. Drain and set aside.

Part 2
1. Combine all marinade ingredients in a bowl.
2. In a sauce pan over low heat, pour marinade then bring to boil.
3. Add chicken thighs then stir to combine. Simmer until the sauce thickens.
4. In a serving plate, transfer and slice then chicken thighs then drizzle with the sauce. Sprinkle sesame seeds and fresh spring onions.
5. Serve immediately with steamed rice.

Buffalo Chicken Tenders


Ingredients:
1 1/2 lbs. chicken breast tenderloins, boneless, skinless
2 raw eggs, beaten
1 cup milk
2 cups all purpose flour
1 tablespoons cornstarch
2 tsp salt
1 teaspoon ground black pepper
oil, for frying
Bleu Cheese Dressing, for dipping

For Buffalo Sauce:
1/3 cup butter, melted
1/2 cup hot sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika

Procedures:
Part 1
1.In a pan over low heat, combine sauce ingredients then stir until well blended. Cover and keep warm.

Part 2
1. In a bowl, combine egg and milk then mix well.
2. In a separate bowl, combine flour, cornstarch, and ground pepper then mix well.
3. Dip the chicken into egg mixture then dredge into flour mixture. Shake off to remove excess flour.
4.Dip again the chicken into egg mixture then dredge into flour mixture. Shake off to remove excess flour.
5. Repeat the steps for the remaining chicken. Set aside.

Part 3
1. In a pan, heat oil then deep fry chicken for 5-8 minutes or until light brown. Drain on paper towel.
2. Toss chicken in buffalo sauce until coated evenly. Transfer to serving plate then sprinkle with ground dried parsley.
3. Serve with Bleu cheese dressing.

Grilled Chicken, Apple and Almond Salad


Ingredients:
1/4 kilo chicken breasts or fillet
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon Spanish paprika
salt and pepper to taste

1 fresh apple, sliced thinly
1/4 cup unsalted roasted almonds, coarsely chopped
lettuce leaves, cut into serving pieces
1/4 grated Parmesan or cheddar cheese (optional)
3/4 cup salad dressing(Dijon, honey mustard or any dressing)

Procedures:
Part 1
1. Pound chicken breasts then season with salt, garlic powder, cumin, paprika and ground pepper.
2. Grill for 20 minutes or until cooked.
3. Let it cool then cut into strips. Set aside.

Part 2
1. In a large bowl, arrange lettuce then top with sliced apple, almond and grilled chicken.
2. Pour the salad dressing then toss to combine.
3. Sprinkle with grated cheese then serve cold.

Easy Teriyaki Chicken


Ingredients:
1/2 kilo chicken fillet, cut into serving pieces
2 tablespoons teriyaki sauce
1 tablespoon water
1 tablespoon cooking oil
1 tablespoon cornstarch

Marinade:
3 tablespoons teriyaki sauce
1 tablespoon sesame oil
1 tablespoon sugar
salt and pepper to taste

For Garnishing:
1 teaspoon sesame seeds, toasted (optional)
onion leeks, chopped

Procedures:
Part 1
1. In a bowl, combine chicken and marinade then set aside for an hour.
2. Add cornstarch then mix well. Remove chicken from marinade.

Part 2
1. In a pan, heat oil then stir cook chicken over low heat for 5 minutes or until golden and cooked.
2. Add teriyaki sauce and water then adjust seasoning according to taste.
3. Simmer a few seconds then remove from heat.
4. Transfer the chicken to serving plate and pour thickened sauce over chicken.
5. Sprinkle with toasted sesame seeds and onion leeks. Serve hot immediately with steamed rice.

Easy Chicken Cordon Bleu


Ingredients:
10 pieces chicken fillet
10 slices cheddar cheese
10 slices sweet ham, sliced halves
2 raw eggs, beaten
1/2 cup all-purpose flour
salt and pepper to taste
1 cup bread crumbs
Cooking oil for frying

Procedures:
Part 1
1. Pound the meat using meat pounder, season with salt and pepper.
2. Arrange ham and cheese over the meat and then roll, secure with a thread or toothpick.
4. Dredge the meat in flour, dip again in egg-milk mixture then roll in bread crumbs. Set aside.
5. Repeat the procedures for remaining slices.

Part 2
1. Deep fry over low heat for 15 minutes or until golden brown and tender. Drain.
2. Slice the chicken cordon bleu and arrange on a platter. Serve with dipping sauce.

Chicken Adobo


Ingredients:
3/4 kilo chicken, cut into serving pieces
1/2 cup soy sauce
1 tablespoon sauteed sweet shrimp paste
1/2 teaspoon grind black peppercorns
1/2 head garlic, crushed
3 pieces bay leaves(laurel)
2 tablespoons oyster sauce
1 teaspoon whole black peppercorns
1 cup water
2 tablespoons brown sugar
salt to taste
1/3 cup vinegar
1/4 cup cooking oil

Procedures:
Part 1
1. In a pot, combine chicken, soy sauce, shrimp paste and grind black peppercorns then marinate chicken for at least 1 hour.
2. Drain chicken then reserve the sauce. Set aside.

Part 2
1. In a sauce pan, heat oil then saute garlic until golden brown. Remove and set aside.
2. Add marinated chicken then cook until light brown.
3. Add marinade, bay leaves, oyster sauce, whole peppercorns, and water then simmer for 20-30 minutes until meat is tender.
4. Add sugar then season with salt according to taste. Pour vinegar then simmer until liquid reduced.
5. Remove from heat then transfer to serving bowl then topped with toasted garlic.
6. Serve with steamed rice and crispy prawn fries.