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P. 1
Fried Chicken Version 1

Fried Chicken Version 1

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Published by Yoj Si Ereh

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Published by: Yoj Si Ereh on Jun 17, 2012
Copyright:Attribution Non-commercial

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01/04/2014

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Fried Chicken version 1 
 
Ingredients:
 1 1/2 kg fresh chicken, dressed and sliced into serving pieces1 tsp groundblack pepper6 tbsp patis (fish sauce)2 tbsp calamansi juice1 1/2 cups pork lard or vegetable oil (pork lard will make the chicken tastier)
How to cook:
 1. Wash and clear the chicken. Pat dry with paper towels.2. Season the chicken with black pepper, making sure to put some under the loose skin of the chicken.3. In a bowl, mix the patis and the calamansi juice. Marinate the chicken in this mixture, skin inside down, for 1-2hours, turningover the chicken at regular intervals.4. In a deep wok or sauce pan, heat the oil to high heat. Carefully put in 3-4pieces of chicken and lower heat. Deep fry the chickenuntilgoldenbrown. Repeat with remaining chicken.5. If desired, serve with ketchup and hot sauce.Source: http://www.nibbledish.com/people/chaditz/recipes/pinoy-fried-chicken
Fried Chicken version 2 
 
Ingredients:
 1 (2-3 lb) whole chickens (cut into serving pieces or you can use just thighs
or just drumsticks or just wings… J)
 4 garlic cloves,crushed 2 bay leaves1 teaspoon whole black peppercorn, crushed lightly3/4 cup soy sauce1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one)1 1/2 cups wateroil, for deep-frying
How to cook:
 1. In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmeruncovered over low heat until chicken is cooked through (25-35minutes).2. Remove chicken from pan and pat dry.3. In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it isbrown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).Source: http://www.recipezaar.com/Nanays-Filipino-Fried-Chicken-217038
Fried Chicken version 3 
 
Ingredients:
 1 chicken (1&1/2 kilo)3 tbsp. soy sauce1 tsp. garlic minced3 tbsp. calamansi juice1/4 cup tomato catsup1/2 tsp. MSGCooking oil for fryingSalt and pepper to taste
How to cook:
 
 
1.Cleanchicken and cut to large pieces or intoquartersif desired. Marinate the chicken about 2 or morehoursin the above mixture of soy sauce, garlic, calamansi juice, catsup, salt, pepper and detain, taking care to rub minced garlic on surface of chicken pieces.2. Turn chicken several times in marinade. Drain the chicken pieces and fry in deep hot fat until golden brown.3. If desired, dredge in flour first or roll in powdered bread crumbs (biscocho), before frying. Serve with catsup. Good for 8 persons.Source: http://www.filipinofood.junkfoodie.com/2007/07/17/pinoy-fried-chicken.htm
Friend Chicken version 4 
 
Ingredients:
 1 2-3 pound chicken, cut into serving pieces1/4 cup white vinegar1 cup water4 cloves garlic,crushed salt and pepper to taste1 cup cooking oil
How to cook:
 Simmer chicken in vinegar, water, garlic, salt and pepper until almost done. Drain off liquid. Deep fry chicken in oil until brown.Drain chicken.Source: http://lasvegasgirl.multiply.com/recipes/item/12
Fried Chicken version 5 
 
Ingredients:
 1 lbs. chicken, cut into serving piecesflour for dredgingoil for frying
Marinade:
 3 tablespoons soy sauce juice of 1 lemonsalt and pepper to taste
How to cook:
 
Blend marinade well and combine with the chicken pieces. It’s best to marinate for 4 hours in the refrigerator. (I do this ve
ryquickly, i think 30minutes only, hehe) Stir meat occasionally to distribute marinade evenly.Roll chicken pieces in flour. Mytechniquewas to put the flour on a zip loc bag or any small food plastic. Put chicken one at a timeand shake.In a non-stick skillet over medium heat, pan-fry chicken pieces in a little oil for 8-10 minutes on each side or until fully cooked andbrowned on both sides. Drain on paper towel. Serve immediately.Source: http://www.kitchendeelite.com/2008/09/recipe/chicken/fried-chicken-filipino-style/
New Orleans chicken
INGREDIENTS:
3 pounds chicken pieces1/2 teaspoon dried thyme, crushed

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