SAUTED VEGETABLES WITH CHICKEN

INGREDIENTS:

 1 ½ CUP chicken strips

 2 piece egg white
 1 ½ tablespoon corn starch
 1 tablespoon garlic
 250 grams carrots
 150 grams celery
 100 grams leeks
 150 grams cabbage
 ½ cup young corn
 2 tablespoon cooking oil
 Drops of sesame oil &rice cordial
 1 tablespoon oyster sauce
 ½ tablespoon sugar
 Sugar and pepper
 Salt

Procedures:

o Season chicken strips with salt and pepper coat with

egg white and cornstarch. set aside.
o Saute,garlic,carrots,leeks,cabbage,young corn and
season chicken.
o Add rice cordial and sesame oil.
o Season with oyster sauce ,salt, pepper and sugar.
o Thicken sauce with cornstarch.
o Serve it!
UTENSILS:

PLATES

SPOON

FORK

KNIFE

CHOPPING BOARD

SOUP BOWL

FRYING PAN

LADDLE

SUG-ANGAN
 Chicken-Corn Casserole
Ingredients:
 4 tablespoon butter
 1 onion chopped
 3 tablespoons flour (all purpose flour)
 1 cup milk
 1 cup broth (1 chicken knor )
 2 bell peppers (1 red & 1 green)
 1 can corn kernels
 ½ kilo chicken breast ,boiled ,deboned ,cubed
 4 potatoes, ( boiled it until soft)
 5 tablespoon butter
 ½ -3/4 cup milk
 Salt
 Pepper to taste
 ½ cup grated cheese

PROCEDURE:
1.SAUTE ONION IN BUTTER. ADD FLOUR AND CHICKEN BROTH
MIXTURE STIRING, CONSTANTLY.
2.ADD CHICKEN AND PEPPER, AND SIMMER, UNTIL SAUCE IS
THICK .REMOVE FROM HEAT.
3.ADD CORN AND SET ASIDE. PEEL AND MASH
POTATOES.BLEND IN BUTTER.
4.SLOWLY ADD MILK UNTIL A THICK CONSISTENCY IS
REACHED.BLEND IN BUTTER.
5.TOP WITH GREATED CHEESE.
6.SERVE IT.

UTENSILS:
KNIFE
CHOPPING BOARD
SOUP BOWL
SAUCERS
PLATES
SPOON
FORK
GRATER
GLASS
FRYING PAN
LADDLE
SMASHER
SUG-ANGAN
MEMBERS:
Allysa Mae Tuasoc
Marlyne Angela Banol
Mary Therese Razonable
Anna Lea Mainit
Marvin Balili
Glenn Nino Gumapac
Jundylle Micris Ente
Cirilo Ponte
Erwin Batulanon

Submitted to:
Mrs. Wences Mae Digal