Chicken

Hainanese Chicken

vangiz Leave a Comment


Ingredients:
1 (800 grams)whole chicken
1 tablespoon rock salt
75 grams ginger, sliced
2 pieces onions, quartered
6 stalks lemon grass, pounded
1/2 tablespoon pepper
salt to taste
3 liters water
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
hainanese rice (optional)
dipping sauce: ginger sauce, sweet soy sauce and chili sauce (optional)

Procedures:
Part 1
1. Rub and massage chicken with rock salt for 5 minutes.
2. In a stock pot, add half of the sliced ginger, onions, lemon grass, salt, pepper and water. Bring to boil.
3. Stuff the other half inside the chicken and add into stock pot. Let boil for 40 minutes over medium heat.
4. When the chicken is done, remove from heat and stand for 30 minutes.

Part 2
1. In a pan, boil 3/4 cup of chicken broth and dissolved cornstarch. Adjust seasoning with salt.
2. Debone the chicken and transfer to serving plate. Pour the chicken with thickened stock then garnish with parsley.
3. Served with hainanese rice, ginger sauce, sweet soy sauce and chili sauce.
4. Served the remaining chicken broth as soup and adjust seasoning according to taste.

Chicken Asado

vangiz Leave a Comment


Ingredients:
1 kilo chicken, cut into serving pieces
1/2 cup vegetable oil
1 1/2 cup water
250 grams Bok Choy(Chinese Petchay),blanched

Marinade:
1/2 cup soy sauce
1/4 cup oyster Sauce
1/4 cup brown sugar
1/4 cup ketchup
4 pieces star anise
1 thumb-sized ginger, grated
1 onion, chopped
5 gloves garlic, minced
1 teaspoon salt and pepper

Procedures:
Part 1
1. In a large bowl, combine all the marinade ingredients and marinate chicken for 1 hour. Remove from marinade and set aside.

Part 2
1. In a pan, heat oil then fry potatoes until light brown. Drain and set aside.

Part 3
1. In a same pan, fry chicken for 5 minutes or until light brown. Reduce oil if needed.
2. Add marinade and water, cover and simmer for 30 to 40 minutes or until chicken is tender. Add water if needed.
3. Add fried potatoes then adjust seasoning with sugar, salt and pepper according to taste.

Part 4
1. In a serving plate, arrange bok choy then add chicken asado. Serve with steamed rice.

Creamy Chicken Mushroom

vangiz Leave a Comment


Ingredients:
350 grams chicken fillet, cut into serving pieces
1 cup shiitake mushrooms, sliced
1/4 cup cream of mushroom
1/2 cup chicken stock
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
3 cloves garlic, minced
1 white onion,chopped
salt and pepper to taste
3 tablespoons vegetable oil
Cooking oil for frying
2 tablespoons spring onions

Procedures:
Part 1
1. Season chicken fillet with ginger powder, garlic powder, salt and ground pepper. Set aside for 10 minutes.
2. In a pan, heat oil then fry chicken fillet over medium heat until light brown. Remove and set aside.

Part 2
1. Saute garlic and onions. Add shiitake mushrooms then cook for 3 minutes.
2. Pour chicken stock then bring to boil.
3. Put back chicken then add cream of mushroom and spring onions.
4. Season with salt and pepper, keep stirring then continue cooking until almost thicken.
5. Transfer to serving plate then sprinkle with remaining spring onions. Serve.

Creamy Chicken Sopas

vangiz Leave a Comment


Ingredients:
3 cups uncooked macaroni(elbow or shell)
2 pieces chicken breast
2 cups evaporated milk
3 cloves garlic, minced
1 large onions, minced
3 pieces hot dogs, sliced
1 medium carrot, sliced into strips
8 cups water
1 tablespoon vegetable oil
1 small cabbage, roughly shredded
1 piece chicken bouillon(optional)
salt and pepper to taste

Procedures:
Part 1
1. In a pot, pour water and boil chicken, chicken bouillon and onion until chicken is tender.
2. Remove the chicken and let it cool down. Save the broth.
3. Shred the chicken into small pieces using your fingers. Set aside.

Part 2
1. In a large soup pot, heat vegetable oil and saute garlic and onion.
2. Add the sliced hot dogs and the shredded chicken meat and saute for about a minute. Stir constantly.
3. Pour the chicken broth and bring to boil. Add water if needed.
4. Add celery, carrots and macaroni pasta. Simmer until the macaroni is almost done.
5. Add evaporated milk and cabbage and continue stirring until simmering.
6. Season with salt and pepper according to taste.
7. Remove from heat and transfer to serving bowl. Serve hot!

Chicken Lumpiang Shanghai

vangiz Leave a Comment


Ingredients:
25 pieces spring roll wrappers
1 whole egg, beaten
vegetable oil for frying

Filling:
400 grams chicken breast fillet, ground
1 onion, minced
1 small carrot, minced
3 stalks of parsley, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground pepper

Procedures:
Part 1
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.

Part 2
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with sweet and sour sauce.

Shrimp and Chicken Alfredo Pasta

vangiz Leave a Comment

Ingredients:
350 grams fresh shrimp, peeled and deveined
3 pieces Chicken fillet
350 grams fettuccine, cooked according to package instruction
1/4 cup butter
1 red bell pepper, cut into cubes
salt and pepper to taste
grated Parmesan cheese
chopped spring onion

Alfredo Sauce:
1/2 cup butter
1/2 cup cornstarch
1 pack all-purpose cream
1/2 cup full cream milk
1/2 cup grated Parmesan cheese

Procedures:
Part 1
1. Rub chicken fillet with salt and pepper then grill until cook.
2. Cut into serving pieces and set aside.

Part 2
1. In a pan, melt butter then add shrimp.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 3
1. In a same pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated Parmesan cheese.
3. Mix well until thickens. Stir into pasta then add red bell pepper, chicken and shrimp.
4. Transfer into serving plate then sprinkle with grated cheese and chopped spring onion.

Note: Alfredo sauce is also available in grocery stores.

Coconut Crusted Chicken

vangiz Leave a Comment

This recipe is a twist on the usual breaded chicken. Using desiccated coconut as crust gives the necessary crunch to this chicken recipe and a nice aroma.Dip with your favorite sauce such as sweet chili sauce or garlic mayo.

Ingredients:
1/2 kilo chicken breast fillet, halved or chicken tenders
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
2 egg whites
1 cup desiccated coconut
vegetable oil for deep frying

Procedures:
1. In a bowl, combine the cornstarch, salt, cayenne, and black pepper,
2. In a separate bowl, beat egg whites until frothy.
3. In another bowl, put the desiccated coconut.
4. Pound chicken fillet to tenderize. For each piece of chicken, dredge in cornstarch mixture, shake off excess. Next, dip into the egg white. Then, press each side into the coconut to coat.
5. Heat oil (deep enough to cover the chicken fillet) into a frying pan over medium heat. Fry the chicken until cooked, around 5 minutes on each side. Remove the chicken and drain excess oil. Serve with sweet chili sauce.

Kinamatisang Manok

vangiz Leave a Comment


Ingredients:
1 kilo chicken, cut into serving pieces
6 cloves garlic, chopped
1 large-sized onion, chopped
6 pieces tomatoes, chopped
1/4 cup fish sauce
1 tablespoons tomato paste
3 pieces laurel leaves
2 cups water
4 tablespoons cooking oil
salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion, and tomatoes until soft.
2. Add chicken then saute for 3 minutes, season with fish sauce then cook until light brown.
3. Add tomato paste and laurel leaves then stir cook for a minute.
4. Add water then simmer for 30 minutes or until the meat is tender and the sauce reduced. Add more water if necessary.
5. Adjust seasoning according to taste. Transfer to serving bowl then serve hot.

Chicken Thigh Teriyaki

vangiz Leave a Comment


Ingredients:
500 grams chicken thigh fillet, cut into serving pieces
1 teaspoon sesame seeds, toasted
salt and pepper

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
1/2 teaspoon sesame oil

Procedures:
Part 1
1. Rub chicken thigh with salt and pepper. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Arrange chicken thigh then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20-30 minutes or until cooked and caramelized.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds then serve.

Chicken Thigh Bistek

vangiz Leave a Comment


Ingredients:
1/2 kilo chicken thigh fillet
1 tablespoon calamansi juice
3 gloves garlic, minced
1 onion, sliced in rings
3 tablespoons soy sauce
3 tablespoons cooking oil
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine chicken, calamansi, garlic, soy sauce, salt and pepper. Marinate for 15 minutes inside the fridge.

Part 2
1. In a pan, heat cooking oil over medium heat. Lightly fry the onion rings. Remove from pan and drain. Set aside

Part 3
1. In the same pan, fry garlic then add the marinated chicken, stir-fry until tender and start to sizzle.
2. Transfer to a serving platter including the oil and sauce.
3. Garnish with onion rings. Serve hot and enjoy!