Posts Tagged "Chicken / Manok"

Tinolang Manok (Chicken Soup with Ginger and Green Papaya)

Tinolang Manok is another Filipino comfort food that can be eaten any time of the day or when one is not feeling well or is down in the dumps. The ginger and the chili leaves gives the dish a pick me up flavor. Because the dish is suppose to be slow cooked, the best chicken to use is ‘native’ or organic or free range. The green papaya helps in tenderizing the chicken; specially the ‘native’ chicken. Ingredients: 1 whole chicken – cut the chicken into serving pieces 1/4 cup cooking oil 1 tablespoon crushed garlic 1 cup sliced onions 1 – 2 tablespoons julienne sliced ginger 3 – 4 tablespoons fish sauce (patis) 8 cups rice washing liquid 500 grams green papaya or soyote (chokoes) – peeled, seeded and sliced into 1-inch 1 cup malunggay (mooring) leaves or sili leaves or baby spinach leaves salt or fish sauce to taste Procedure: Using a large pot, over medium fire, pour cooking oil into pot and warm. Saute garlic, onion, and ginger, till the garlic is light gold. Add the chicken pieces and continue sautéing for five minutes. Add the fish sauce and mix with the chicken pieces; for 1 minute. Pour in the rice washing liquid and bring to a boil. Once the pot is boiling, turn down the fire to low and cover the pot. Depending on which kind of chicken you used, simmer the pot for 30 to 50 minutes. Add the papaya or chokoes and cover the pot; simmer for another 10 to 15 minutes till the chicken and papaya are tender. Taste the broth and add salt or fish sauce to your liking. Then add the malunggay or sili leaves and stir through for 1 minute. Serve while hot with rice and extra fish sauce with calamansi or lemon for...

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Chicken Pandan

This is basically a Thai dish but the Thai version deep fries the chicken. Being conscious of too much fried food, I tweaked it by baking it instead. The Philippines is abundant with ‘pandan’ leaves, and I thought that doing it this way is another use of the ‘pandan’ and the chicken. Ingredients: 1/2 tablespoon soy sauce 1/2 teaspoon oyster sauce 1 teaspoon honey 1/2 teaspoon sea salt 1/2 teaspoon mirin 1/2 teaspoon toasted sesame seeds 1/2 teaspoon finely chopped ginger 1/8 teaspoon finely ground black pepper 2 pieces chicken thigh deboned and cut into 4 pieces each Procedure: Mix marinade. Marinate chicken for at least 2 hours. Wrap in pandan leaves. Lay chicken piece on the large bottom of the pandan leaf. Fold over the leaf, creating a triangle and continue to roll in triangle form enclosing the chicken and seal by using a toothpick to close the ends. Place on baking tray and pour excess marinade over chicken. Bake for 30 minutes at 350 F (180ºC) or till chicken is tender. You can test for tenderness by pricking it with a toothpick and piercing a toothpick to the chicken with no resistance is proof that the chicken is tender. DONT...

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Chicken Empanada (Chicken Pie in Serving Sized Portions)

Ingredients: 1/2 cup chopped onions 50 grams (3 1/2 tablespoons) butter 2 tablespoons cooking oil 250 grams bacon – sliced into 1/4-inch pieces 250 grams ham – sliced into 1/4-inch pieces 1 whole chicken – boiled till cook, deboned and cut into 1/4-inch cubes 1 small can Vienna Sausage, halved lengthwise, then sliced crosswise into 1/8-inch thick slices (half moon) 1 small can green peas or 100 grams frozen peas and cooked 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 hard-boiled eggs – peeled and sliced into 8 half moons Crust: See Empanada Pastry Recipe Mixture for Sealing Pie Edges: 1 egg white 1 tablespoon cold water Mix together well and use to brush edges of pie crust and to brush top of pie. You may also use milk to brush edges and top. Procedure: In a medium wok over medium-low fire, saute onions in butter and oil until transparent. Add bacon and cook until half cooked. Add ham, chicken, Vienna sausage, peas, salt and pepper. Simmer about 10 minutes, stirring occasionally to prevent sticking at the bottom and to blend the flavors. The mixture must be moist but not wet. Remove from fire and let cool. When cool, put 2 tablespoons (for small pies) or 1/4 cup (for bigger pies) of the mixture onto one side of rolled out pie crust. Top with a slice of hard boiled egg. Brush edges with egg-white/water mixture. Fold over the pie crust and seal edges by making small folds around. Brush top with egg-white/water mixture or milk. Arrange pies on a greased and floured cookie sheet or line cookie sheet with baking paper. Bake in pre-heated oven at 175ºC or 350ºF for 15 to 20 minutes or until the crust is a light golden brown. Makes 30 small pies or 25 big pies. The small pies are good for merienda and bigger ones for...

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Pancit Molo (Pork and Chicken Dumpling Soup)

There is a town in the Visayas that is known for this soup and it’s biscuits from Panederia de Molo. I have never been to that town but I do like their soup and biscuits. Pancit Molo is a merienda favorite and a slice of Mamon Tostado goes so well it. Here is my version which I know you will enjoy. Ingredients: Dumplings: 250 grams ground pork 100 grams ground chicken 1/3 cup water chestnuts – slice into tiny cubes 1/8-inch 2 tablespoons chopped spring onions 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 50 pieces wonton wrappers Broth: 200 grams tiny shrimps – peel, save heads and skin to get juice 1 tablespoons minced garlic 2/3 cup chopped onion 1 tablespoon cooking oil 1/2 cup shrimp juice – boil the heads and skins of the shrimps with 1 cup of water for 10 minutes. Using a mortar and pestle, pound the heads and skins and return to cooking liquid. Simmer for another five minutes and strain the liquid. 1 tablespoon fish sauce (patis) 6 cups chicken broth salt and pepper to taste, start with 1/4 teaspoon of salt and dash of pepper Garnishing: 1/4 cup finely sliced spring onions 2 tablespoons crushed garlic that have been sautéed in 2 tablespoons oil till light golden brown Procedure: Dumplings: In a medium sized bowl, place pork, chicken, water chestnuts, spring onions, pepper, and salt. Mix thoroughly. Lay one piece of wonton wrapper on plate or chopping board and fill with 1 teaspoon of mixture on one corner of the wrapper. Roll the wrapper until past the middle; and then tuck the left and right sides on the opposite side of the middle; you have made a little hat looking dumpling. Set aside on a flour dusted tray. Continue with all the wantons and set aside. Broth: Using a medium sized cooking pot (capacity 8 cups), over medium low fire, warm pot for 1 minute. Saute garlic and onion in oil till onion is wilted and translucent. Add the shrimp juice and simmer for 5 minutes; this is to remove the fishy smell of the shrimps. Turn fire to low. Mix in the shrimps and continue to saute for 2 minutes. Add in the fish sauce and saute for 30 seconds. Pour in chicken broth and simmer for 10 minutes. Season with salt and pepper. Add in the dumplings and continue to simmer for 10 minutes or till the dumplings are cooked. Adjust taste before serving. Sprinkle with garlic and spring onion before serving. Note: If you do not have fresh chicken broth, or boxed chicken broth, you may use chicken cube or chicken powder. Use one cube per two...

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Asadong Manok at Baboy (Soy Onion Pork and Chicken Stew)

Since refrigeration came only in the 1900’s, there are many Filipino foods that do not need refrigeration and this is one of them. Although this is good for the day it’s cooked and following day, I do not recommend eating it beyond the second day. Onions do not do well without refrigeration, therefore save yourself from a bum tummy. In some barrio fiestas, this is also served since it can be cooked the day before the fiesta. In the barrio fiesta, the whole rump of the pork is used and cut into huge chucks and when cooked, sliced into serving pieces. You can use only pork or only chicken. I use a combination to satisfy the craving of each one in the family. Ingredients: 500 grams chicken parts – I prefer to use legs and thighs cut in half 500 grams liempo (pork belly) slice into 1-inch by 2-inch by 1-inch 2 tablespoons calamansi or lemon juice 1/2 cup light soy sauce 2 cups sliced onions 1 teaspoon freshly crushed peppercorns 1 cup chicken broth 1 tablespoon crushed garlic 1/4 cup cooking oil salt to taste start with 1/4 teaspoon Procedure: In a non-corrosive cooking pot, warmed over medium-low fire, pour in cooking oil and sauté garlic and onions till onions are translucent. Add the chicken and pork and continue sautéing and mixing for about 3 minutes. Add the soy sauce, peppercorns, chicken broth and 1/4 teaspoon salt. Turn flame to low and simmer till the pork and chicken are tender; occasionally mix the pot to keep from burning or sticking to the bottom. Taste the mixture and adjust with salt. Serve hot with steaming hot...

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Sinampalukang Manok (Chicken in Tamarind Soup)

Best served with white rice. Serves 6 persons. Ingredients: 1 whole free range chicken (native chicken is best) cut into parts 2 tablespoons cooking oil 1 tablespoon crushed garlic 1 cup onion – cut into cubes 1 whole tomato – cut into quarters 2 tablespoons fish sauce 1 cup tamarind juice from green tamarind – boil handful of green tamarind in 1 ½ cups water till tamarind is tender, mash with fork and strain juice or ½ cup tamarind paste (if using tamarind paste, add ¼ cup lemon juice) 6 cups rice water – when you wash the rice you will be using, don’t throw the water, use this 1 piece long green chili 1 bunch baby bok choy or 1 bunch kangkong– wash and cut into 3 or 4 parts 5 strands pole beans – cut into 3-inch lengths salt and pepper to taste Procedure: In a medium sized casserole, over medium-low fire, place oil in pan and sauté garlic and onions till onions become translucent. Pour in fish sauce and sauté for 30 seconds. Place chicken in pot and slightly brown. Add in the tomatoes and stir for 30 seconds. Add tamarind juice, chili and rice water. Bring to a boil then lower heat to a simmer. Cover till chicken is tender. Check for taste; adjust by adding – salt or fish sauce and pepper. Place the pole beans in soup and simmer for 2 minutes. Add the baby bok choy or kangkong and simmer for another minute. Serve hot with steamed white...

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Adobong Manok at Baboy (Chicken and Pork in Vinegar and Soy Sauce)

This is your typical Adobo. One can use just chicken or just pork. This is a combination. One can also add 250 grams of pork liver, sliced into ¼-inch thick by 1 ½-inch length and added towards the last 10 minutes of cooking. Ingredients: 2 pieces chicken thighs – bone in; divide each into two 500 grams pork spare ribs – cut into 2-inch pieces ¾ cup white cane vinegar (can be bought in Asian store) ¼ cup light soy sauce 2 bay leaves 1 teaspoon dried oregano leaves 2 teaspoons coarse ground pepper corn 2 tablespoons cooking oil 1 tablespoon crushed garlic salt to taste ¼ cup cooking oil Procedure: In a glass bowl, place chicken and pork. In a measuring cup, mix vinegar and soy sauce. Pour into bowl with pork and chicken and marinate for 1 hour. Drain pork and chicken; set aside marinade. Using a non-stick skillet, place ¼ cup oil and heat over medium-hot fire, till you can feel the oil hot when hand is placed over the pan (180°C); sear chicken first and then pork pieces (divide the pork into two batches); (about 2-3 minutes) and set aside. Using a glass or ceramic or clay cooking casserole, place 2 tablespoons cooking oil and sauté garlic till light golden brown. Add the seared chicken and pork and the marinade, peppercorns, oregano and bay leaves. Simmer the chicken and pork till tender. Serve with steamed rice. Note: Adobo is always nice served the day after it is cooked. It lets the vinegar simmer down it’s tartiness. There is also this debate as to what souring agent to use. You have cane vinegar, palm vinegar, Balsamic, calamansi juice, lemon juice, white vinegar, red vinegar and other vinegars available. I say, go and just do what feels good with...

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Paella

Paella

Although Paella is a Spanish dish, we Filipinos have adopted it a long time ago and is served in our fiesta fare. When having special guests at home, one can serve just paella and salad because Paella has all the meat and seafood needed to make one feel special. Good for 8 to 10 servings as main dish. Ingredients: 2 chicken thighs, boneless, cut each thigh into four 250 grams pork rasher or belly cut into 1-inch by 2-inches length 500 grams prawns – slit at the back and de-veined 100 grams scallops 1 piece calamari or 250 grams squid tubes – sliced into ¼-inch rounds 2 blue swimmer crabs (alimasag) or mud crab (alimango)– remove top shell and air sac; cut crab into 4; save top shell if it has fat 2 pieces Chorizo de Bilbao or 1 piece Spanish Chorizo – cut into ½-inch rounds ½ cup olive oil 1 tablespoon minced garlic ½ cup chopped onions ½ cup tomato paste 3 cups broth (boil water and place 2 fish cubes) or cooking liquid from 1 kilo of mussels cooked in 3 cups water pinch saffron 1 teaspoon Tabasco (hot sauce) or Habanero sauce or ½ teaspoon cayenne powder ¼ cup pimento (red capsicum) – roasted, peeled and sliced julienne 2 cups Jasmine rice – wash and drain ½ teaspoon black pepper salt to taste ¼ cup Mirin (Japanese cooking rice wine) or ¼ cup white wine grated cheddar/Edam cheese –for garnish 1 hard boiled egg sliced into eight for garnish 1 tablespoon green peas – cooked – for garnish Procedure: Place large casserole over medium low heat; place olive oil and sauté garlic, onions and saffron till the onions are translucent. Set aside. In another skillet, place over medium heat and place ¼ cup olive oil. (add olive oil if necessary) Sear the pork spare ribs and remove. Sear the chicken and remove. Sear the prawns and remove. Sear the scallops and remove. Sear the calamari and remove. Go back to main casserole and add the tomato paste and continue sautéing for about 5 minutes. Add the broth and simmer for another 5 minutes. Season to taste. (Tabasco, salt and pepper) Add the Mirin/White wine. Place the pork spare ribs and chicken and simmer the chicken and pork for 15 minutes. Taste and season again. Add the rice and chorizo and mix well. Simmer on top of stove for 10 minutes. Remove from stove fire. In a pre-heated oven (180°C) place the casserole inside oven; cover and bake for 10 minutes. Remove cover and fluff rice; return cover and continue baking for another 15 minutes. Check on rice; fluff; and arrange crab and top shell on...

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Arroz Caldong Manok (Chicken Soup with Rice)

Rainy days and merienda (afternoon tea or snack) time call for Arroz Caldo. This one is the chicken version. The other versions use pork or beef innards called Goto. There is also a ‘pamahiin’(old wives tale) that when you start building a house, you serve Arroz Caldo to the workers so that good luck will come upon the building of the home. Ingredients: 1 one whole grain fed chicken cut into serving pieces or 500 grams mixed (breast and thigh) chicken fillets – cut into 1-inch by 1-inch by ½-inch pieces 1 onion – slice into strips 2 whole garlic – minced 2 teaspoons ginger – sliced julienne (like match sticks) ¼ cup cooking oil 6 to 8 cups water or chicken broth (6 cups to start with and adding later as necessary) 2 chicken cubes Maggi or Knorr cubes 2 tablespoons fish sauce ½ cup malagkit (glutinous) rice (from Asian food store) salt and pepper to taste 2 tablespoons spring onion – sliced thinly into rounds for garnish and flavor Procedure: In a 4 quart casserole, over medium-low fire, sauté the garlic in ¼ cup cooking oil till light golden brown. Remove the garlic and set aside. Separate about 2 teaspoons garlic and return to pot and sauté with the onions. Sauté the onion and garlic till the onions are translucent. Place chicken in mixture and sauté till chicken pieces are slightly brown. Add the fish sauce and glutinous rice; stir to mix. Pour in water/broth and add chicken cubes. Simmer chicken and rice, adding extra water/broth when necessary, till tender. (about 45 minutes) Check every 10 minutes to stir the pot. Season with salt, pepper and fish sauce. Garnish with spring onions and fried garlic. Soup should be on the thick side. Serve while...

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Barbecued Pork or Chicken

In whatever country you are in, everyone loves barbeque! And we Pinoys are no exception. But, we’re the only ones that have barbeques named ‘beta max’, ‘Addidas’, and ‘IUD’ to name a few. Here is a sure-fire marinade and procedure that will complete that gathering. The secret to barbeque tasting good to the bone, is marinating it for at the very least 12 hours prior to cooking; it lets the marinade seep in giving it that very savory taste. Ingredients: 1 kilo pork spare ribs – cut per rib strip or cut into 3-inch pieces or 1 kilo chicken legs and thighs or half and half 1/4 cup light soy sauce 1/2 cup white vinegar or ¼ cup calamansi or lemon or lime juice 1/4 cup (50 grams) brown sugar 2 – 4 pieces sili labuyo (bird’s eye chili) – chop finely 1 tablespoon finely crushed garlic 1/4 cup banana ketchup or tomato paste 1/2 cup lemonade (Sprite, 7-Up) 1/2 teaspoon MSG (optional) Procedure: Make a marinade of the soy, vinegar, sugar, chili, garlic, ketchup, lemonade and MSG. The best trick in marinating is to get a plastic bag (Zip-Lock or Glad) and fill it with the pork or chicken pieces. Pour in the marinade and seal bag; try to remove as much of the air. Place in the refrigerator for 24 to 48 hours. Every few hours, turn the bag around so that all the parts get the same flavor. Drain the sauce from the pork or chicken. Steam the pork pieces for 15 minutes. Steam the chicken parts for 20 minutes. Finish cooking by placing them over hot charcoal fire or oven grill till the meats are cooked; anywhere between 10 to 20...

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