PREPARATION:

1. Combine soy sauce, vinegar, ground pepper, garlic, bay leaves, star anis, onion and potato

for marinating.

2. Chop chicken thighs and wash after it.

3. Transfer the chicken in one clean container or Tupperware, add the marinating sauce. Mix

it evenly. Then cover it let it sit in the fridge for atleast 30 minutes.

4. Before frying them we have to remove the chopped ingredients using the kitchen brush to

avoid burning. And use also kitchen tissue to remove the excess sauce.

5. Fry them till slightly brown. After frying set aside the chicken. Fry the chicken liver at the

same time.

6. Simmer the marinated sauce till dissolved, add the fried liver and dissolve it. Add water,

tomato paste and add oyster sauce as replacement to sugar. Mix it well.

7. Add the fried chicken simmer into 5 – 10 minutes. Add salt, add potato, carrots, add sliced

red bell pepper, last ingredient add calamansi juice.

8. Mix it well then serve.

OBJECTIVES:
1. To standardize the chicken asado recipe.
2. To be able to follow the standard recipe
3. To be able to present chicken asado deliciously.

OUTLET:
Portion size : 200 grams Cream of corn :
No of portion : 10 Tested by :
Cost / portion : 85 or 84.15 Date Tested :

Ingredients Quantity Unit of measure Unit Cost Total Cost

Soy sauce 2½ tbsp. 7 7
Vinegar 1½ tbsp. 7 7
Ground pepper ½ tsp. 5 5
Cloves of garlic 3 pcs. 15 5
Bay leaves 4 pcs. 5 2
Star anis 2 pcs. 10 10
Onion 2 pcs. 20 10
Tomatoes 4 pcs. 15 20
Chicken thigh 1 kg. 200 140
Chicken liver 2 pcs. 20
Water ½ cup
Tomato paste ¼ cup 20 20
Salt ½ tbsp. 5
Potato 1 pc. 20 30
Small carrots 1 pc. 20 20
Red bell pepper 1 pc. 10 10
Calamansi 7 pcs. 10 10
Oil ½ bot. 15 10

Total 306
10% Buffer Margin 30.6
Total Cost 336.6
Selling price @ 40% 841.5
FC
336.6 X 2.50
Cost proportion 85 or 84.15
PROBLEM ENCOUNTERED
 The water from the procedure is not sufficient enough that’s why it becomes dry.

SOLUTION:
 We added another cup of water for the potato and carrots to be cooked and for the
product not to become dry