Ingredients:
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tbsp. Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tbsp. Salad oil
1 pack Cashew nuts (about 4−oz)
How to Cook:
- Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
- Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbsp. of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
- Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.
- Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
- Simmer uncovered a bit more and add green onions and nuts and serve immediately.
Ingredients:
12 Chicken wings, tips removed
5 Bay leaves, crumbled into bits
3/4 teaspoon of Caraway seeds
1/2 to 3/4 tsp. of cayenne pepper
3/4 teaspoon of ground cumin
3/4 teaspoon of ground coriander
4 Garlic cloves, chopped finely
1 1/2 teaspoons of dry mustard
2 teaspoons paprika, preferably
3/4 teaspoon of Dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice
How to Cook:
- Defat the chicken wings by cooking them in boiling water for 10 minutes.
- Drain and set aside to cool. Preheat oven to 375 degrees.
- Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
- Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.
- Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.
- Takes about an hour to prepare.
- Serve and Enjoy..
Ingredients:
1 kilo chicken (whole or cut in pieces)
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of lime juice or lemon juice
1/2 cup of sprite
2 cups of tanglad (lemon grass) for whole chicken
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
How to Cook:
- Marinate the chicken in soy sauce, lime juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
- Marinate in the refrigerator for 1 to 3 hours.
- Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
- Cook chicken on grill or in oven until golden brown
Notes:
To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.
To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.
Taste and enjoy..
Ingredients:
2 pouches (115 g each)Pineapple Tidbits, drained (reserve syrup)
2 tbsp (14.8 g) ginger strips
6 cloves (30 g) garlic, crushed
1 large (70 g) red onion, sliced
3/4 kg (750 g) chicken thigh and leg, cut into serving portions (10-12 pcs.)
1-2 tbsp (19 g) patis
1/2 tsp (2 g) peppercorn
1 pcs. (50 g) medium red bell pepper, cut into cubes
154 ml (162 g) evaporated milk (or coconut cream)
How to Cook:
- Saute ginger, garlic and onion in 1 tbsp oil for 2 minutes. Add patis and chicken, sauté for 10 minutes or until the chicken is slightly brown and a bit dry.
- ADD peppercorn and pineapple syrup. Cover and simmer for 15 minutes.
- ADD bell pepper, evaporated milk and Pineapple Tidbits. Simmer uncovered for 3-5 minutes, while stirring.
Ingredients:
1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis(fish sauce)
How to Cook:
- Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
- Boil mixture on stove top until chicken become tender. Preheat Broiler.
- Remove chicken from sauce and broil until browned.
- Reduce sauce to half over medium heat.Pour over chicken.
- Serve hot with sticky rice.
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
How to Cook:
- In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
- Cover dish or bowl and refrigerate for 60 to 90 minutes.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat.
- Stir together and heat until butter is melted and mixture is well blended.
- Remove from heat and reserve for serving.
- Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.
Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
How to Cook:
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges.
- Fold the edges of the chicken over the filling, and secure with toothpicks.
- Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon.
- Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
- Cook, stirring until thickened, and pour over the chicken. Serve warm.