SIMPLENG FRIED

CHICKEN
Mga Sangkap:
1/2 kilo ng manok, hiniwa ayon sa
gustong laki
3 tasa ng tubig
1 itlog, binati
1 tasang harina
3 pirasong kalamansi
2 kutsarang patis
1/8 kutsaritang paminta, durog
Paraan ng pagluto:
1. Pag sama-samahin ang katas ng
kalamansi, patis
at manok. pakuluan ng 5-7 minutes
kasama ang tatlong tasang tubig
2. Ilagay sa isang malaking container at
budburan ng paminta.
3. Ihanda ang itlog at harina. Ilubog sa
itlog at igulong sa harina ang mga piraso
ng manok.
4. Iprito ng nakalubog sa mantika.
ADOBONG MANOK SA
ATSUETE
Ingredients:
2 kilos of chicken, cut into serving pieces
1 cup white vinegar
cup soy sauce
cup of atsuete or annatto water
5 cloves garlic ( crushed for marinating)
3 cloves garlic ( minced for sauteing
1 medium onion ( chopped )
1 tbsp. ginger ( minced )
4 pcs. Bay leaves
Salt and pepper to taste
1 tbsp. brown sugar
2 tbsps. Cooking oil
Cooking Directions:
1. In a large container, combine chicken,
vinegar, soy sauce, atsuete water, garlic,
bay leaves, salt, pepper, and sugar for at
least 1 hour.
2. In a Pan, Saut garlic, onion and
ginger for 1 2 minutes.
3. Add the marinated chicken (w/out the
marinade, save and set it aside) and stir
fry until light brown.
4. Pour marinade and simmer in low fire,
stirring occasionally until sauce is ticked.
5. Serve hot w/ garlic rice.
OYSTER SAUCE CHICKEN
Sangkap:
8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle or 1 1/4 cup
oyster sauce
2 teaspoons minced garlic
3/4 cup white sugar
1/4 cup water
1-2 tbsp oil
Paraan:
1) Budburan ng asin at paminta ang
manok, pahiran ang baking dish ng oil at
i-horno ng 25 minutes sa Pre-heated na
oven = 400F (200C).
*Kung wala namang oven, painitin ang
mantika sa kawali, budburan ng asin at
paminta ang chicken thighs at i-brown po
or i-prito hanggang maluto.
2) Samantala, pagsamasamahin po sa
isang mangkok ang oyster sauce, garlic,
sugar at tubig. Haluing mabuti, tikman at
i-adjust na lang po ng naaayon sa inyong
panlasa. (Dagdag bawas na lamang po,
kung masyadong matamis, lagyan ng
tubig, kung kulang ng tamis lagyan pa ng
asukal)
3) Pagkatapos pong maluto ang manok,
ibuhos ang sauce at bake po ng
karagdagang 20 minutes o hanggang
tuluyang maluto ang manok. Kung wala
namang oven, simmer po natin sa kawali
ng 20 minutes. Tapos!
TINOLANG MANOK
Sangkap:
3pitso ng manok, hiniwa ayon sa
gustong laki
2 kutsarang mantika
2 kutsarang luya, hiniwang pahaba
1 ulo ng bawang, dinikdik
1 katamtamang sibuyas, hiniwa
2 kutsarang patis... 1 kutsarang asin or
1 chicken brothcubes.
katamtamang dahon ng malungay
5 tasang tubig
2 tasang hilaw na papaya o sayote
Paraan ng pagluto:
1. Mag pakulo ng mantika sa isang
kaserola sa
katamtamang init. igisa ang luya, In a bowl, dilute a tablespoon of flour in
bawang, sibuya milk and whisk until smooth and no
sa loob ng 1 minuto. lumps.
2. Idagdag ang manok at gisahin Add the milk mixture into the pan and
hanggang maging stir until sauce thickens.
mamula-mula. timplahan ng patis at asin Add in a tablespoon of red wine, if using
o chicken cubes. one followed by celery or green peas,
3. Dagdagan ng tubig. pakuluan ito sa then red and green bell peppers.
mahinang apoy at hayaang kumolo-kulo Season with salt and white pepper to
sa loob ng 30 minuto o hanggang taste. Fire off, stir in the beaten egg yolk
lumambot ang manok. and allow to cool.
4. Idagdag ang papaya o sayote, iluto ng Meanwhile, trim all sides of sliced bread
5minuto o and save the sides for later use.
hanggang lumambot ang papaya o Gently press down each bread into
sayote. muffin pans and press the sides of the
5. Takpan ang kaserola at alisin sa apoy. bread against the pan.
Chicken ala King The bread should look like a little crown
of a King. Bake in a preheated oven at
300F or toast until light brown in color.
Ingredients:
When its done, take off from the oven
1 cup chicken leftovers, small cubes
and fill each toasted bread with a
2 tbsp. butter or margarine
tablespoon of chicken mixture into each
1/4 cup potatoes, peeled and small
bread cups crowns.
cubes
Top with grated quick-melt cheese, and
1/4 cup carrots, peeled and small cubes
bake again for a few minutes until
1/4 cup button mushrooms, roughly
cheese has melted and the bread are
chopped
crunchy.
1/4 cup corn kernels
Transfer to a serving platter an serve
1 cup chicken stock
immediately, best eaten when its still
1 tbsp. flour
warm.
1/4 cup evaporated milk
Serve with cold soft drinks and enjoy
1 tbsp. red wine (optional)
your creamy chicken a la King.
1/4 cup celery or green peas
1/4 cup red and green peppers
salt and white pepper to taste SOUTHERN FRIED
1 egg yolk CHICKEN
12-18 pcs. sliced bread, edges trimmed
1/2 bar quick melt cheese, shredded
Sangkap:
3 eggs
Instructions:
1/3 cup water
Washed, peeled and slice vegetables into
About 1 cup hot red pepper sauce
small cubes roughly the same size of the
(recommended: Texas Pete)
corn kernels.
2 cups self-rising flour
Separate cube potatoes in a bowl with
1 teaspoon pepper
water to prevent from browning.
House seasoning, recipe follows
Slice the mushroom thinly and in a small
1 (1 to 2 1/2-pound) chicken, cut into
bowl separate the egg yolk from the
pieces
white, set aside and store the egg white
Oil, for frying, preferably peanut oil
for later use.
Prepare your leftover chicken, deboned,
House Seasoning:
skinned and cut into cubes a little bigger
1 cup salt
than your vegetables.
1/4 cup black pepper
In a pan over low heat, melt the butter
1/4 cup garlic powder
and add the potatoes sautee for a
minute then add the carrots and sautee
*Yung HOUSE SEASONING AY HINDI PO
until half cooked.
GAGAMITIN lahat, pwede po ninyo itong
Add chicken sautee for another minute
itabi o itago para sa mga susunod
then add mushrooms and corn kernels.
ninyong putaheng gamit ang asin,
Pour in a cup of chicken stock and let it
paminta at garlic powder.
simmer.
Paraan:
1) Sa isang katamtamang mangkok,
batihin ang itlog at lagyan ng 1/3 cup na
tubig. Ibuhos po ang hot sauce yung
tamang tama lang upang maging bright
orange ang kulay ng itlog.
2) Sa isa pang mangkok, ipaghalo ang
arina at paminta.
3) Samantala, budburan ng HOUSE
SEASONING ang manok. Magpainit ng
kalderong may mantika (kalahati ng
kaldero) mga 350 ang temperatura ng
mantika kung hindi naman basta yung
mainit.
4) Ilubog ang manok sa binating itlog at
pagulungin sa arina hanggang matakpan
ng buo ang manok ng arina ... itaktak
ang excess or sumobrang arina sa
manok.
5) Iprito ang manok hanggang mag
golden brown at maging malutong. Ang
dark meat katulad ng leg at thigh ay
matagal maluto kesa sa white meat
katulad ng chicken breast at wings.
DARK MEAT: 13-14 minutes
WHITE MEAT: 8-11 minutes
EASY SPICY CHICKEN
1/2 cup hot sauce (such asFranks or
Mexican hot sauce like Valentina)
1 tablespoon paprika
1 tablespoon cayenne pepper (kung wala
pong cayenne, huwag na lang pong
lagyan o budbruan ng paminta)
1 tablespoon brown sugar, or more to
taste
4 chicken thighs
Paraan:
1) Pre heat po natin ang oven sa 400F
(200C)
2) Pahiran po ng mantika ang baking
dish.
3) Paghaluin ang hot sauce, paprika,
ground cayenne pepper at brown sugar
sa isang mangkok o bowl. Haluing
mabuti.
4) Himasin ang chicken thighs sa mixture
hanggang matakpan ng sauce, ilagay sa
baking dish o aluminum pan, takpan ng
aluminum foil at i-horno o bake po natin
ng mga 20 minutes.
5) Pagkaraan ng 20 minutes, tanggalin
ang foil, at i-horno ng karagdagang 20
minutes o hanggang maluto ang manok
o lumapot at mag brown ang sauce.
Tapos!
BUFFALO CHICKEN
WINGS.
Patok po ito na pulutan o kung hanap
ninyo ang isang madaling ulam eto na.
SANGKAP:
Chicken Wings (himasin ng asin at
paminta)
2 tbsp. Butter o margarine
1 tbsp. FRANKS Hot Sauce (o kahit na
anong brand)
*Kung gusto ninyo po ng maraming
sauce i double lang ang butter and hot
sauce.
PARAAN:
1) Iprito po ang chicken wings sa mainit
na mantika, deep fried po kung
kinakailangan hanggang maluto
2) Sa isa pong pan, paghaluin ang butter
at hot sauce.
3) Ihalo ang Fried Chicken Wings sa
butter and hot sauce. TAPOS!
Chicken ala King
INGREDIENTS:
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
2 cups mushrooms, sliced
2 large carrots, cut into matchsticks,
about 1 cups
cup flour
1 cups milk
1 cups chicken stock
teaspoon pepper
to 1 teaspoon salt depending on how
salty the chicken stock is dash of allspice
1 cup peas, frozen
6 cups cooked and shredded chicken
2 tablespoons fresh parsley, chopped
Wide egg noodles, rice, biscuits or toast
points for serving
INSTRUCTIONS:
In a large pot over medium high heat,
add the butter and olive oil. When the
butter has melted, add the onion,
mushrooms, and carrots. Saut for about
8 10 minutes or until the vegetables
are just beginning to brown.
Stir in the flour and cook for 1 minute.
Slowly add the milk and chicken stock,
stirring constantly, and bring to a boil.
Continue cooking for 3 4 minutes or
until the sauce is slightly thickened and
coats the back of a spoon. Add pepper,
salt and allspice. Stir in the peas,
chicken, and parsley. Continue cooking
until heated through, about 1 2
minutes.
CHICKEN HALANG-
HALANG
Ingredients
1 kilo of chicken pieces (thighs, legs,
back and wings are preferred; breast
meat is too dry for this dish)
2 tbsps. of soy sauce
2 tbsps. of vegetable cooking oil (extra
virgin coconut oil will yield a more
aromatic halang-halang)
2 thumb-sized pieces of ginger
4 cloves of garlic
1 onion
chili peppers (what kind and how much
depends on how spicy you want the dish
I used 2 pcs. of siling labuyo>)
2 whole chayote
patis (fish sauce), to taste
1 c. of coconut cream or milk (use cream
for a thicker halang-halang; use milk for
a thinner soup)
a handful of sili leaves
Instructions
Cut the chicken into serving size pieces
and place in a bowl. Pour in two
tablespoonfuls of soy sauce and toss to
coat each piece well.
Meanwhile, prepare the rest of the
ingredients. Crush the garlic, peel and
slice the ginger and the onion.
Heat the cooking oil in a pot and saute
the ginger and garlic until fragrant,
about two minutes. Add the sliced onion
and continue sauteing until the onion
slices start to soften.
Add the chicken to the pot, pour in
enough water to cover and add the
chilis. Season with patis (fish sauce).
Bring to the boil, cover, then turn down
the heat and simmer for 20 minutes.
While the chicken cooks, peel the
chayote, cut off the pith at the core and
cut into wedges.
Wash the sili leaves.
Add the chayote wedges to the chicken.
Continue simmering for another 15 to 20
minutes.
Pour in the coconut cream or milk. Bring
to the boil then turn off the heat. Add the
sili leaves, cover and leave for about
three minutes to allow the sili leaves to
wilt. Do not boil after adding the sili
leaves or the dish will taste bitter.
Sweet, Sticky and Spicy
Chicken
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 chicken breast halves - cut into 1/2
inch strips
1 tablespoon vegetable oil
Mix together brown sugar, honey, soy
sauce, ginger, garlic and hot sauce in a
small bowl.
Lightly salt and pepper the chicken
strips.
Heat oil in a large skillet over medium
heat. Add chicken strips and brown on
both sides, about 1 minute per side. Pour
the sauce over the chicken. Simmer
uncovered until the sauce thickens, 8 to
10 minutes.