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Adobong Adidas (Chicken Feet Adobo) Recipe

Adobong Adidas is chicken feet stewed in vinegar with garlic. It was called "adidas" by the
Filipinos because of the three long fingers strips of its feet. It's quite exotic but it is a delicious
dish.
Recipe Ingredients:
1/2 kilo chicken feet
1/2 cup white vinegar
3 table spoon soy sauce
1 teaspoon salt
1/2 cup water
1 whole garlic (chopped)
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil

Recipe Cooking Procedure:


Clean chicken feet thoroughly removing fingernails and foot callous.
In a deep pan, saute garlic.
Add chicken feet, vinegar, water, *soy sauce, bay leaf and black pepper. Let it boil. Reduce heat
and simmer until liquid is totally drained and only the oil remain.
Turn the chicken feet one in a while color is slightly brown.
Serve.
Arroz Caldo (Congee) Recipe
Arroz Caldo better known as "Lugaw” in Filipino language is a rice soup that comes with just
plain rice boil with water with a pinch of salt for seasoning or to a fully loaded soup with chicken,
eggs, garlic, onion leaves and often times with tokwa’t baboy as side dish. It is describe as comfort
food especially during cold season or early morning meal to warm the body.

Recipe Ingredients:
1 cup of regular rice (chose rice which is soft when cooked like sinandomeng special or jasmine
rice)
1 cup of glutinous rice
2 pieces egg (hardboiled)
1/2 kilo chicken lean parts (chopped in chunk)
1 onion (sliced)
2 thumb size ginger (julienned)
2 pieces chicken broth cubes (or 2 tablespoon chicken powder)
1 teaspoon kasubha (smooth local herb for food coloring, similar to saffron, but less expensive) -
optional
10 cups of water
Garnishing and Seasonings:
1 teaspoon ground peppercorn
1-2 tablespoon chopped young onion leaves.
5 cloves garlic (minced)
Fish sauce (patis)
3 pieces calamansi fruit or 1 piece lemon
Recipe Cooking Procedure:
In a pot, sauté garlic until it is brown. Take the garlic out and set aside.
On same pot, sauté ginger and onion.
Place the chopped chicken and stir fry until slightly brown.
Add 10 cups of water and chicken broth cubes. Let boil for at least 5 minutes.
Add regular and glutinous rice and simmer for about 45 minutes. Stir once in a while making sure
that rice does not stick to the bottom of the pot. Add more water as necessary if your rice become
sticky.
Add kasubha at the last minute of cooking and it is done.
Serving: Arroz caldo is serve in a bowl with one hardboiled egg and/or chicken. It is topped with
fried garlic and chopped young onion leaves. Ground peppercorn, a squeeze of calamasi, and patis
for seasoning will be an option by the one being served.
Buffalo Wings Recipe
Buffalo Wings is a fried chicken wings rolled in hot sauce. For the sauce, I'll be using a sweet and
sour sauce with cayenne pepper (siling labuyo). Try it.
Recipe Ingredients:
Chicken Ingredients:
1/2 kilo chicken wings
1/2 cup All-purpose flour, for dredging
1 teaspoon salt
1 teaspoon ground black pepper
Hot Sauce Ingredients:
3-5 pieces of siling labuyo (cayenne pepper), chopped
1/2 cup of white vinegar
1/2 cup of white sugar
1/2 cup water

1/4 cup tomato or banana ketchup


1 thumb size ginger, julienned
1 tablespoon vegetable oil for sautéing
2 tablespoon all purpose flour
Recipe Cooking Procedure:
How to cook the chicken:
Rub the chicken wings with salt and pepper. Dredge it in flour.
Fry the chicken wings until its color turn light brown. Set aside.
How to make the Hot Sauce:
In a deep pan, sauté ginger and siling labuyo in a low fire. Once you smell the aroma, add the
vinegar and water. Let it simmer for at least a minute.
Add sugar and ketchup. Stir until the sugar are dissolved.
In a bowl, make slurry by mixing 2 table spoon flour and 2 tablespoon water.
Pour and mix the slurry in the pan to thicken the sauce
The sauce is now ready for use.

How to serve Your Buffalo Wings:


You can serve your fried chicken wings separately with the hotsauce on a small dipping bowl, or
Roll your fried chicken wings on the hot sauce while it is still on the pan. Take out the chicken
pieces one by one and put on platter.
Chicken A La King (Filipino Style) Recipe
Chicken A La King (Filipino Style)is creamy chicken cubes topped over an toasted bread. I use the
Filipino round pan bread, better known and "pandesal" to where my cooked chicken will be
topped. It is best serves in the morning or afternoon snack.

Recipe Ingredients:
1/2 kg chicken breast (boiled, deboned and cut into cubes – about 1/2 inch)
3 tablespoon butter
1 cup chicken stock
1/2 cup evaporated milk
1 tablespoon flour
1 piece green bell pepper (diced)
1 piece red bell pepper (diced)
1/2 cup sliced mushroom
10 pieces pandesal (Filipino bread roll) or slices of loaf bread
Salt for seasoning
Recipe Cooking Procedure:
Melt butter in a pan over low flame.
Stir in flour.
Combine milk and chicken stock then slowly pour into the pan, stirring constantly. Cook until the
sauce slightly thickens.
Season with salt to your desired taste.
Then add the chicken, mushroom and bell peppers. Stir with the thicken sauce. Set aside.
Get the pandesal and make crisscross cut the halfway from the top. Open up then toast in oven
toaster for at least 2-3 minutes.
Now fill the pandesal cavity with the chicken and vegetable in cream sauce.
Serve.

Chicken Afritada Recipe


Ingredients
1 ½ lbs. Chicken cut into serving pieces
2 piece potato cubed
1 piece carrot sliced
8 oz. tomato sauce
3 pieces hotdog sliced
½ cup green peas
3 pieces bay leaves
1 piece red onion chopped
2 teaspoons garlic minced
3 cups chicken broth
½ teaspoon sugar
3 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions
Heat the oil in a cooking pot. Saute onion and garlic until the onion softens.
Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30 seconds.
Pour tomato sauce and chicken broth. Cover. Let boil.
Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for 30 minutes.
Add hotdogs and carrot. Cook for 3 minutes.
Add potato. Cover the pot and cook for 8 minutes.
Add green peas. Cook for 2 minutes.
Season with salt and ground black pepper
Serve!
Nutrition Facts
Chicken Afritada Recipe
Amount Per Serving
Calories 583 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 8g 40%
Cholesterol 127mg 42%
Sodium 1089mg 45%
Potassium 1223mg 35%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Sugars 5g
Protein 37g 74%
Vitamin A 64.3%
Vitamin C 51.1%
Calcium 9.3%
Iron 36.7%
* Percent Daily Values are based on a 2000 calorie diet.