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 rice
Filipino Chicken Potato Salad Recipe
Estimated cooking & preparation time: 1 hour
Chicken Potato Salad Ingredients:
1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)
Chicken Potato Salad Cooking Instructions:
In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on
the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance
and the toothpick comes out clean, the potatoes & carrots are cooked).
Drain potatoes and carrots, let cool.
Once cooled, the skin can be easily be pealed by hand.
Dice the potatoes and carrots (about 1x1 cm)
Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big
bowl and salt to taste. You may add pepper if you wish.
Refrigerate before serving.
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 on the side.
Filipino Chicken with Sweet Peas Recipe
Ingredients
• 2 cups flour
• 1/2 cup butter
• 1 2 to 3-pound chicken, cut into serving pieces
• 1 bay leaf
• 1 teaspoon salt
• 4 cups chicken or beef broth
• 3 potatoes, quartered
• 1/4 cup cooking oil
• 1/4 teaspoon oregano
• 2 carrots, cut into 1-1/2-inch pieces
• 1 bunch leeks, chopped
• 1/4 teaspoon pepper
• 1 cup green peas (frozen or canned)
METHOD
1. Mix flour, salt and pepper in a plastic bag. Drop chicken pieces into bag and shake to coat each piece.
Melt butter and heat oil in a skillet.
2. Fry coated chicken in butter-oil mixture until golden brown. Add carrots, bay leaf, oregano and leeks.
3. Add chicken or beef broth and cook until chicken is almost tender. Add potatoes and green peas and
continue to cook until chicken, potatoes and peas are tender. Serve hot. Serves 4.
I Filipino Chicken Vermicelli or Sotanghon Recipe
ngredients
• 1 2-1/2 to 3-pound chicken
• 1 tablespoon finely minced garlic
• 2 bay leaves
• 1 cup onion, minced
• 1 teaspoon peppercorns
• 3 tablespoons cooking oil
• 1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth)
• 1/2 cup leeks, cut julienne-style and then in half
• 1/2 cup carrots, cut julienne-style and then in half
• 1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-
inch lengths
• patis or salt and pepper to taste
• 1/2 cup minced onion
• 1/4 cup celery, cut julienne-style and then in half
• 1/2 cup anatto water
METHOD
1. Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot.
2. Set aside and let cool. Strain broth through a sieve. Set aside.
3. Remove all flesh from the boiled chicken.
4. Discard the skin and cut chicken meat into thin strips.
5. In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
6. Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in
carrots, leeks and celery.
7. Add sotanghon noodles. Add patis or salt and pepper to taste. Serves 6 to 8.
Filipino Adobong Manok sa Gata or
Chicken Adobo in Coconut Milk Recipe
Ingredients
• 1 3-pound chicken, cut in serving pieces
• 1 tablespoon brown sugar (optional)
• 1 teaspoon freshly ground black pepper
• 2 bay leaves (optional)
• 1/2 cup soy sauce
• patis or salt to taste
• 1 tablespoon peppercorns
• 6 tablespoons finely minced garlic
• 1-1/2 cups apple cider vinegar
• 1 12-ounce can coconut milk
METHOD
1. Combine all ingredients in a saucepan and marinate for two hours.
2. Boil mixture till chicken is tender.
3. Separate sauce from chicken and broil chicken till brown.
4. Reduce the sauce over moderate heat to half and pour over chicken.
5. Serves 4 to 6.
