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Ingredients: 1 1 6 2 1 1/2 kg fresh chicken, dressed and sliced into serving pieces tsp ground black pepper tbsp patis (fish sauce) tbsp calamansi juice 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, turning over 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 chicken until golden brown. Repeat with remaining chicken. 5. If desired, serve with ketchup and hot sauce. Source: http://www.nibbledish.com/people/chaditz/recipes/pinoy-fried-chicken
1. of 2. 3.
Clean chicken and cut to large pieces or into quarters if desired. Marinate the chicken about 2 or morehours in the above mixture soy sauce, garlic, calamansi juice, catsup, salt, pepper and detain, taking care to rub minced garlic on surface of chicken pieces. Turn chicken several times in marinade. Drain the chicken pieces and fry in deep hot fat until golden brown. 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
INGREDIENTS:
3 pounds chicken pieces 1/2 teaspoon dried thyme, crushed
salt and pepper, to taste 1 tablespoon oil 1 can (14 1/2 oz size) Cajun-style stewed tomatoes 1 medium green bell pepper, cut in strips 1 stalk celery, sliced 2 cloves garlic, minced
PREPARATION:
Sprinkle chicken with thyme; salt and pepper to taste. In large skillet, brown chicken in oil 15 minutes; drain.
Stir in remaining ingredients; cover and simmer 10 minutes. Uncover and cook over medium-high heat until thickened and chicken is done.