Fried Chicken Recipe

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

1 1/2 kilo chicken, cut into pieces 1/4 cup of white vinegar 5 cloves of garlic, crushed 1 cup of water 2 cups cooking oil Salt and pepper to taste

Fried Chicken Cooking Instructions:

In a pot, simmer chicken in vinegar, garlic, water, salt and pepper. Remove just before the chicken is fully cooked. Strain off liquid. In a frying pan or wok, heat oil and deep fry the chicken until golden brown Place on paper towel to remove excess oil Serve hot with rice and sliced cucumber or atchara (pickled & grated green papaya) on the side.

Chicken Barbeque Recipe

Estimated cooking time excluding preparation: 30-45 mins.

Chicken Barbeque Ingredients:

1 kilo chicken (whole or cut in pieces) 1 cup soy sauce 1 head garlic, minced 1 onion, finely chopped 3 tablespoons of calamansi juice or lemon juice 1/2 cup of sprite, 7up or beer 2 cups of tanglad (lemon grass) for whole chicken 1 teaspoon ground black pepper 3 tablespoons of brown or white sugar

Chicken Barbeque Preparation & Cooking Instructions:

Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper. Marinate in the refrigerator for 1 to 3 hours. Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole. Cook chicken on grill or in oven until golden brown

Cooking Notes:
To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked. To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked. Enjoy this delicious chicken recipe with family and friends!

Roasted Chicken Recipe

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:

2 2 3 2 kilo dressed chicken (broiler) cups of lemon grass (tanlad) tablespoons of cooking oil tablespoons of salt

Cooking Instructions:
Make sure the chicken is clean with no remaining small feathers and no insides. Wash thoroughly and pat dry with a paper towel Rub the whole chicken with cooking oil as well as the inside cavity. Next apply salt all over, again, including the insides. Fill the cavity with lemon grass Pre-heat oven to 400 degrees Fahrenheit Place the chicken on an oven rotisserie. If you don't have a rotisserie put the chicken on an elevated rack on a baking pan breast side up (so the bottom of the chicken does not touch the baking pan). Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done. Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:

If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes.

Adobo Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 1 head garlic, minced 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups of water 1 teaspoon paprika 5 laurel leaves (bay leaves) 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch Salt and pepper to taste 3 tablespoons water Adobo Cooking Instructions: In a big sauce pan or wok, heat 2 tablespoons of oil then saut the minced garlic and onions. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice. Adobo Cooking Tips: You have the option to add crushed ginger to the onions and garlic when sauting. Ginger adds a unique flavor to your pork/chicken adobo.

Chicken/Pork Afritada Recipe

Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:

1 5 1 1 1 1 2 1 2 3 kilo chicken/pork, cut into pieces pieces potatoes, peeled and halved red onion, diced head garlic, minced green bell pepper, sliced into strips red bell pepper, sliced into strips cups pork or chicken stock (broth) cup tomato sauce tablespoons of patis (fish sauce) tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

In a cooking pot or wok, heat oil. Saut garlic and onions. Add chicken/pork and slightly brown. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, simmer for an additional minute or two. Salt and pepper to taste Serve this dish hot with steamed rice.

Tinolang Manok (Chicken Ginger Stew) Recipe

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

1 kilo whole chicken, cut into pieces. 1 small young papaya or sayote, cut into small pieces. 2 tablespoons ginger, crushed and slliced into strips 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves 1 liter of water 5 garlic cloves, minced 1 red onion, diced 4 tablespoons oil 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

In a stock pot, heat oil and saut garlic, onion and ginger. Add water and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done. Season with patis Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked. Add sili leaves then turn off the heat. Serve steaming hot on a bowl with plain rice on the side.

Chicken Teriyaki Recipe

Estimated cooking time: 30 minutes excluding preparation Chicken Teriyaki Ingredients:

1 kilo chicken, cut into pieces 6 tablespoons of soy sauce 4 tbsp of vinegar 2 tbsp of salt 1 tbsp pepper 2 tbsp of sugar 2 tbsp of cooking oil 6 tbsp of teriyaki sauce 1-2 tbsp of sesame seeds Cooking Instructions: In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar Marinate for at least 30 minutes In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens Add cooking oil and teriyaki sauce Let simmer for another 5 minutes Garnish with sesame seeds Serve hot with steamed white rice

Rellenong Manok Recipe

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

1 whole chicken, deboned with shape kept

2 tablespoons calamansi juice 2 tablespoons soy sauce 1 1/2 tablespoons sugar

Stuffing 1/2 kilo ground pork 1/2 cup bacon, diced 1 cup ham, diced 1 can Vienna sausage, drained and sliced 1/4 cup sweet green peas 1/4 cup carrots, minced 1/4 cup breadcrumbs 1/4 cup pickle relish 1/4 cup raisins 1/2 cup cheddar cheese, grated 5 whole eggs, beaten 1/2 cup butter 2 tablespoons soy sauce 1 tablespoon sugar Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts. Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Curry Recipe

Estimated cooking time: 40 minutes

Chicken Curry Ingredients:

1 Kilo chicken cut to pieces

2 to 3 pieces of potatoes, quartered 2 to 3 pieces of carrots, cut to pieces 1 big red bell pepper cut into 1"x1" squares 1 big green bell pepper cut into 1"x1" squares 2 mid-sized onions, chopped 1 bulb of garlic, minced 1 thumb-sized ginger, pounded then sliced 2 cups coconut milk 2 to 3 tablespoons of curry powder 1 teaspoon chili powder or minced chili (optional) 4 tablespoons cooking oil Salt and pepper to taste

Chicken Curry Cooking Instructions:

In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside. In a sauce pan, saut garlic, onions and ginger in cooking oil for 2 minutes. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes. Add potatoes, carrots and continue to simmer for another 5 minutes or until tender. Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste. Serve hot with steamed rice.

Cooking Notes:
Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots. Use fish sauce (patis) instead salt when available.

Chicken Stir Fry Recipe

Stir Fry with Chicken
Chicken Stir Fry Ingredients: 4 (4 ounce) boneless skinless chicken breast halves

3 tablespoons cornstarch 2 tablespoons soy sauce 2 cups broccoli florets 1 cup sliced celery (1/2 inch pieces) 1 cup thinly sliced carrots 1 small onion, cut into wedges 1 cup water 1 teaspoon chicken bouillon granules 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 3 tablespoons cooking oil, divided

Directions:
1.Cut chicken into half inch strips and put them in a plastic bag. 2.Add the cornstarch and toss them to coat. Combine the ginger, garlic powder, and soy sauce. Put it in the bag and shake it up! 3.Refrigerate for thirty minutes. 4.In a large skillet or wok heat two TBSP of oil then stir-fry the chicken for about three to five minutes. Remove and keep it warm. 5. Add the remaining oil and stir- fry the broccoli, carrots, onion and celery for about four to five minutes or until tender. Add water and the bouillon. 6.Return the chicken to the pan. Cook and stir until thickened and bubbly!