Famished Hot Spot: CHICKEN

Showing posts with label CHICKEN. Show all posts

Wednesday, August 10, 2016

Shrimp and Pasta in a Basil Cream Sauce

Shrimp and Pasta in a Basil Cream Sauce

INGREDIENTS:

SERVINGS 2

1 tablespoon olive oil
1 tablespoon butter
1⁄4 cup shallot, thinly sliced (one large shallot)
1 tablespoon garlic, minced (2-3 cloves)
1⁄3 lb shrimp, peeled and deveined
1⁄3 cup grape tomatoes (2 good handfuls) or 1⁄3 cup cherry tomatoes (2 good handfuls)
1⁄2 ounce pine nuts (about a quarter of a small bag)
1⁄2 cup dry vermouth or 1⁄2 cup dry white wine (can use chicken stock as well)
1 cup heavy cream
2 tablespoons basil, sliced in a chiffinade (about 10 to 12 large leaves)
1⁄3 lb pasta (I used spaghetti)
2 tablespoons chives, chopped
salt and pepper

DIRECTIONS:

Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.

In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.

Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.

Remove everything from pan and keep warm.
Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan.

Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt.

Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.

To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.

When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
Return shrimp and tomato mixture to pan and heat through.

Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.

Enjoy!

Buffalo-Chicken Macaroni and Cheese

Level:Easy Total Time: 1 hr 15 min Prep: 30 min Cook:45 min
Yield:6 to 8 servings

Ingredients

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.

Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.

Let rest 10 minutes before serving.

LIGHT CHICKEN FETTUCCINE ALFREDO

For the sour cream substitute:
1/4 cup cottage cheese
1/4 cup nonfat milk
2 tablespoons white vinegar

Ingredients
2 boneless chicken breasts
1 tablespoon calamansi juice
salt and pepper to taste
1 1/4 cups broccoli florets
2 red bell peppers, cut into strips
300 grams whole-wheat fettuccine
1 clove garlic, minced
1 tablespoon canola oil
2 tablespoons chicken broth
1/2 cup Parmesan cheese, grated

Steps in preparation:

1 Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.
2 Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.
3 Blanch broccoli and red bell pepper.
4 Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.
5 Sauté minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.
6 Add broccoli, pepper, and grated Parmesan cheese.
7 Top with chicken strips and serve.

Caramelized Baked Chicken Legs

Recipe 1

2 1⁄2 lbs chicken legs
1 2⁄3 tablespoons olive oil (to help it stop sticking to the pan)
1⁄2 cup soy sauce
1 2⁄3 tablespoons ketchup
3⁄4 cup honey
2 -3 garlic cloves, minced
salt and pepper

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.

Recipe 2

INGREDIENTS:

2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

DIRECTIONS:

1 - Preheat oven to 180 degrees Celsius.
2 - Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3 - Pour over the chicken.
4 - Bake in preheated oven for one hour, or until sauce is caramelized.
5 - Could also use wings or pork ribs.

Servings: 6-8

About this recipe: A mixture of ground chicken, three cheeses, cloves, onion, eggs and seasoning makes for great golden fried chicken balls! ... In a large bowl combine the chicken, onion, cloves, ricotta cheese, mozzarella cheese, Parmesan cheese, ketchup, basil, parsley and eggs.

Ingredients

2 cup ground chicken
1 cup toasted oatmeal
1 cup chopped hard-boiled eggs
1/2 cup onion (minced)
2 tbsp. ground garlic
1 cup celery (minced)
2 tablespoon soy sauce
1 tablespoon vetsin
1 tablespoon. oil
1/2 cup peeled tomatoes (chopped)
2 beaten eggs
1/2 cup crumbs of flour
1 teaspoon baking powder

How to cook Chicken Balls:

Mix all except the last three Ingredients very well.
Form into small balls.
Roll In eggs and then in crumbs or flour mixed with one teaspoon baking powder.
Fry In hot oil or bake.
Serve with desired sauce. Serve hot. Good for 6 persons

Crispy Chicken Wings

This tried and tested recipe yields deliciously crunchy chicken wings! Make a big batch and toss with your choice of sauce.Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl. Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Enjoy marinated and grilled chicken wings with a spicy soy sauce

Makes 20 pieces
Prep Time 15 minutes
Cooking Time 20 minutes

INGREDIENTS:

20 pieces chicken wings (around 2 kilos in total)
2 tablespoons plus 1/2 teaspoon salt, divided
1 cup rice flour
Oil for deep frying

1 Place chicken wings in a large pot and add enough water to cover the chicken. Add 2 tablespoons salt. Let water simmer for about 10 to 15 minutes or until chicken wings are cooked. Drain chicken on a wire rack until thoroughly dry.

2 Mix rice flour and 1/2 teaspoon salt in a large bowl. Dredge chicken in the mixture, coating the wings thinly. Shake off excess.

3 Heat oil to 350°F in a large pot. If you don’t have a thermometer, test the oil’s temperature by dropping a piece of bread into it—it should bubble and brown immediately. Discard bread and proceed to cook. Deep-fry chicken in batches for 5 to 10 minutes until skin is crispy and golden brown. Drain on a wire rack. When cool enough to handle, toss in choice of sauce.

Roasted Garlic Clove Chicken

This is a family favorite, adapted from Melissa d'Arabian, "Ten Dollar Dinners" on The Food Network. In a large ovenproof sauté pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.

INGREDIENTS:

8 chicken thighs
kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence
1 teaspoon flour
1/4 cup chicken stock
1/2 lemon, juiced
bread, for serving

DIRECTIONS:

Preheat the oven to 350 degrees F.
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic.
In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside.
Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence.
Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes.
Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. *
Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

*Some tips for the gravy:

Make sure the drippings are heated thoroughly before adding flour, followed by the stock and lemon juice.
Depending on how much drippings your chicken produced, you may want to add butter to the drippings and heat thoroughly before adding the flour.

Garlic Chicken

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!"

INGREDIENTS:

1 - 1 1/2 lbs chicken, cut into serving portions
1 egg white
1 tbsp cornstarch
1 tbsp sherry wine
3 stalks green onions, chopped
5 cloves garlic, minced
2 tbsp cooking oil

Sauce Ingredients:

2 tsp chili garlic sauce
2 tsp sugar
1 tsp cornstarch
2 tsp rice vinegar
1 tbsp water
2 tbsp sherry wine
2 tbsp soy sauce

HOW TO COOK GARLIC CHICKEN:

Combine sauce ingredients. Set aside.
In small bowl, lightly beat egg white.
Add in cornstarch and sherry wine. Stir until cornstarch is dissolved. Add chicken and coat well. .
Stir-fry garlic in heated cooking oil. Add in chicken and cook until tender (around 10 minutes).
Add the prepared sauce and green onions.
Cook for about 15-minutes while stirring constantly.
Remove from heat and transfer to a serving plate.
Serve with hot rice. Enjoy!

Tinolang Manok

Tinola is a ginger and onion based soup with chicken as the usual main ingredient. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.

INGREDIENTS:

2 lbs chicken (cut into serving pieces)
1 thumb size ginger root cut into strips
3 cloves garlic (minced)
1 onion (sliced)
2 small to medium sayote/chayote or green papaya (cut into wedges)
1/2 cup pepper leaves
1 Tbsp Fish Sauce (Patis)
3 cups of water
1 chicken cube
2 tbsp coking oil

HOW TO COOK TINOLA MANOK:

In a saucepan, saute the garlic, onion & ginger in cooking oil.
Add the chicken and cook for 5 minutes or until the chicken colors lightly.
Add the fish sauce.
Pour-in water and bring to a boil. Simmer until chicken is done about 30 minutes.
Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!

Chicken Ampalaya

Chicken with ampalaya in oyster sauce is a quick and easy dish that you can make for lunch or dinner. Whether you are cooking just for yourself or for the whole family, this dish will surely be a hit. Aside from being easy, Chicken with Ampalaya is also healthy because it is rich in protein and other nutrients.

Not everyone here might like Ampalaya. I get it. The bitter taste of this healthy vegetable makes it less appetizing. However, you can always try to do something to make it taste less bitter – like rubbing salt on it to let the bitter juices go out, perhaps. You can also try to have it regularly so that you will get used to the taste. In my opinion, the health benefits of Ampalaya will outweigh its bitter taste.

I enjoy this dish with a cup of warm brown rice. Sometimes, I also have this with Ensaladang Talbos ng Kamote.

Try this Chicken with Ampalaya Recipe. Let me know what you think.

Recipe 1: Chicken Ampalaya in Black Bean Sauce

Ingredients:

1/2 lb boneless chicken, julienne
1 lb ampalaya, julienne
1 thumb size ginger, sliced thin
3 pieces garlic cloves, minced
1 medium size onion, sliced thin
1 tablespoon hoisin sauce
2 tablespoon black bean sauce
salt and ground black pepper to taste
1 cup water
2 tablespoon canola oil

Direction:

Saute ginger, onion and garlic in cooking oil till caramelized.
Add slices of chicken till chicken turns golden brown.
Season with ground pepper, hoisin sauce and black bean sauce. Stir for few minutes.
Pour in 1 cup of water. Season with more salt and ground pepper if needed.
Reduce heat in medium low and simmer till chicken is fully cooked and sauce reduced to half.
Add the ampalaya and simmer for few more minutes uncovered.
Remove the dish from heat, transfer to a serving dish and serve with steam rice.

Recipe 2: CHICKEN AND AMPALAYA WITH OYSTER SAUCE

Ingredients:

1 kilo chicken tights, deboned, sliced into strips
1-2 large size, ampalaya, split in halves de-seeded, sliced crosswise
1 medium size onion, chopped
1/2 head garlic, chopped
1/4 cup soy sauce
1/2 cup oyster sauce
1/4 cup cornstarch
salt and pepper
cooking oil

Instructions:

Marinate chicken strips in soy sauce, cornstarch and a dash of salt and pepper for 10 to 15 minutes.
In a wok, heat cooking oil and stir fry the chicken in batches until color changes to brown and start to sizzle, set aside.
Using the same wok sauté garlic and onion until fragrant. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/4 to 1/3 cup of water.
Continue to cook another 2 to 3 minutes or until the ampalaya is just cooked.
Add in the chicken and oyster sauce and stir cook for another 1 to 3 minutes.
Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for anther half a minute until sauce thickens.
Correct saltines if required.

Serve hot with a lot of rice.

Steamed Coconut Buns with Chicken and Broccoli

I recently received the Jamie Oliver 15 minute meals book as a gift. What a gift!! I am loving the quick and more importantly healthy recipes that are in it and they are all just packed with my kinds of flavour! I will be trying and testing and blogging the good ones for you. I tried this one last night. I was a bit worried about steaming buns and steaming chicken (!!) as I had never done that before but it was so exciting to see how it all just worked!

I used portobellini mushrooms as I couldn’t get to the right shop to get the mixed mushrooms, but they worked beautifully. I laid it all out in the steamer and in the small bowls (see the definition of Dim Sum below) and my family tucked in! We loved it J

You do need one of these bamboo steamers though – it’s essential!

Steamed Coconut Buns with Chicken and Broccoli

Homemade Hoisin Sauce:
Ingredients:
4 tbsp coconut aminos
2 tbsp almond butter
1 tsp rice wine vinegar
1 tsp black pepper
1.5 tsp sesame oil
½ tsp chilli powder
1 tsp honey
1 clove garlic, crushed

Directions:
1. Using either a small blender, a bowl with a whisk or just an old jar, combine all ingredients and blend, whisk or shake well until combined. Set aside until ready to use.

Steamed Chicken with broccoli:
Ingredients:
500g chicken breast or tenderloin, thinly sliced
1 large carrot, chopped into 1cm thick diagonal slices
½ cup field mushrooms, chopped
½ cup button mushrooms, chopped
1 cup snow peas, trimmed
10 stems of broccolini, or 10 large broccoli florets

Directions:
1. Cut chicken into thin strips and place into a large bowl. Cover with about 2-3 tbsps of your prepared hoisin sauce. If you have time, marinate for an hour or so, but if not it doesn't matter.
2. Add chopped vegetables to the bowl, excluding the broccoli and snow peas. Get sauce coating everything well.
3. In a large steamer, place combined chicken and vegetables. Lay snow peas and broccoli over the top. Steam for around 10-15 minutes until chicken is cooked.
4. Serve on a large plate and garnish with fresh coriander and diced chilli.

Coconut Buns:
Ingredients:
½ cup coconut milk
1 cup gluten free self raising flour
1 tbsp coconut aminos
pinch of chilli
1 tsp sesame oil
½ tsp salt
1 tsp garlic powder

Directions:
1. Over medium heat set up a food steamer with a few inches of water in the bottom. Bring to the boil to create steam (ideally you would be best to use a bamboo steamer, but any steamer pot system will work).
2. Place all ingredients in a food processor. Blend until a sticky dough forms.
3. Place large scoops of the dough into muffin patty cases.
4. Place patty cases in the steamer and steam for around 10 minutes until cooked through.
5. Serve as soon as possible. These are best when still warm and fluffy.

Cucumber Pickle:
Ingredients:
½ telegraph cucumber
1 tbsp coconut aminos
1 tbsp rice wine vinegar

Directions:
1. Using a vegetable peeler, peel lengthways down the cucumber to get long ribbons. Combine in a bowl with dressing. Give it a good squeeze with your hands to really get the pickle flavour infused into the cucumber

To garnish:
¼ cup toasted sesame seeds (over a low heat in a small frying pan, toast the seeds until golden brown)
large handful of coriander, roughly torn
1 red chilli, roughly chopped

To assemble the meal:
Put the buns and the chicken on large plates, and in small bowls put the rest of the hoisin sauce, the sesame seeds and the cucumber.

To eat, get in there with your hands! Rip the buns apart, dip them in the sauce, then the seeds, stuff them full of the chicken... make it your way!

This meal really will become a family favourite, and although it wasn't quite 15 minutes as per Jamie Oliver, it was probably only about half an hour to make all up. Fast, healthy, filling and affordable - what could be better?!

Sweet and Sour Chicken

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in China, but has been used in England since the Middle Ages and remains popular in Europe and America. "Pan fried chicken cubes served with a sweet and sour sauce."

INGREDIENTS:

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

PREPARATION:

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Cola Fried Chicken

In this recipe, Chef John Currence prepares “the best fried chicken you've ever had.” What’s his secret? Coca-Cola. Born and raised in New Orleans, LA, Currence learned the art of southern cooking at home. With no formal culinary education, Chef Currence worked his to way to become king of the kitchen, one restaurant gig at a time. We caught up with the James Beard award winning chef at his newest restaurant—Big Bad Breakfast in Birmingham, AL. From his kitchen to yours, Chef Currence shares tips and tricks to making the perfect plate of fried chicken. You can find this finger lickin' good recipe in the pages of his first book, "Pigs, Pickles & Whiskey".

Ingredients:

500ml Coca Cola
1 tbsp Oyster Sauce
1/4 cup Ketchup
500g Chicken Breast
2 Red Onion
2 tbsp Crushed Garlic

Preparing:

- Slice the chicken breast in serving pieces and 1 onion into rings.
- Sauté chicken, sliced onion and garlic.
- Add Cola, oyster sauce and ketchup.
- Cook on medium heat. It will look gross when it starts cooking.
- The liquid will evaporate, and will form a glaze on the chicken.
- Cook until most of the liquid is gone
- Be very careful to keep a close eye on the chicken, as towards - the end the liquid evaporates quickly and it can burn very easily.
- Slice the other onion into rings and serve.

CLASSIC CHICKEN ADOBO

While many of his recipes stretch further than this basic lineup, his classic chicken adobo is the perfect example of the simplicity of this potent

Serves 4–6 as part of a multi-course meal
Prep Time: 5 minutes
Cooking Time: 45 minutes

¼ cup (65 ml) soy sauce
½ cup (125 ml) white cane vinegar, or distilled white vinegar
6–8 cloves garlic, smashed with the side of a knife and peeled
1 teaspoon whole black peppercorns
2 bay leaves
6 skin-on, bone-in chicken thighs

1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
2. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.

VARIATIONS: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.
Use freshly ground black pepper instead of whole peppercorns.
For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated.
The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. For a saucier adobo, double the amount of soy sauce and vinegar.
To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

KFC Chicken homemade

A homemade version of KFC’s original-style fried chicken!Let’s get this right out of the way: Nobody knows the exact spice mix used in classic KFC™ fried chicken.My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home.

4 Pcs Chicken cut into serving size (Thigh or Legs)
Vegetable Oil for frying

Ingredients:

FLOUR MIX
2 cups plain flour
1 tsp salt & pepper
1 tsp dried basil
1 tsp ground chilli
1 tsp ground paprika
1 tsp garlic powder
1 tsp dried sage leaves
1 tsp dried oregano
1 tsp onion powder

EGG WASH
1 cup buttermilk
1 egg

Procedure:

1, In a bowl, combine all Flour Mix ingredients.Set aside
2. In another bowl, combine Egg wash ingredients. Set aside
3. Dredge chicken in Flour Mix
4. Dip in Egg Wash
5. Dredge again in Flour Mix
6. Deep Fry Chicken until cooked.

SPICY BUFFALO WINGS

"Different layers of flavors create a buffalo wing sauce with a nice bite! Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover bowl with plastic wrap.

Ingredients:
3 pounds(1440g) chicken wings(16 pieces)
1¼ cups chili sauce
2 tablespoons bottled hot pepper sauce
1 teaspoon salt
blue cheese dip(recipe follows)
For Blue Cheese Dip:
8oz(240g) sour cream
1/2 cup mayonnaise
1/2 cup blue cheese,crumbled
1 clove garlic,peeled and minced
1 tablespoon white wine vinegar

Instructions:

Preheat broiler.
Cut off and discard tips of chicken wings.
Cut each chicken wing into two pieces.
Arrange chicken pieces on the unheated rack rack of a broiler pan.
Broil 3-4-inches(7.5-10 cm) from the heat for 12-15 minutes or until light brown,turning once.
Place cooked chicken wings in 3½-4-quart(3½-4 L) slow cooker.
In a small mixing bowl,combine chili sauce and hot pepper sauce.
Mix well and pour over chicken wings.
Cover slow cooker and cook on low-heat setting for 4-5 hours.
Serve slow cooker Buffalo wings with blue cheese dip.
Blue Cheese Dip
In a blender,combine all blue cheese dip ingredients.
Blend until smooth.
Transfer dip to a serving bowl and sprinkle with additional crumbled blue cheese.

Classic Savory Chicken

We offer a delightful menu filled with staple favorites, such as our timeless lomi soup, special-recipe fried chicken, and plenty of new additions to provide.The news about the tasty, juicy, and tender chicken spread quickly. The popular Savory Chicken House was born and its first branch opened in Escolta.

Ingredients:

1 Whole Chicken
8 pcs Star Anise
1½ cups Silver Swan Soy Sauce
½ cup water
1 tsp All purpose Flour
1 tsp Ground Black Pepper
½ tsp Oil

Instructions:

1. Boil and mix Soy Sauce, black pepper, water, oil, star anise then cool. this should make about 2 cups yield, we will be using this for marinade, brushing/basting and the final gravy.

2. Clean your chicken well, pat dry using kitchen tissue, marinade chicken with prepared sauce over night.

3. Preheat your oven to 325 F. Roast the chicken for about 45 minutes or so, or until the skin turns dark golden brown. Brush your chicken with prepared sauce every 8-10 mins. This will make the Chicken very juicy and tender.

4. Using the reserved marinade, mix about ½ tsp of flour for every 1 cup of Sauce, boil then cool. You may lessen or add a little more flour depending on the thickness while you are cooking you gravy.

Recipe 2: Savory-style Chicken

Ingredients

1 whole chicken
1 bundle lemon grass ('tanglad'), crushed
Sesame oil

Marinade:
1 bundle lemon grass, crushed, chopped
1 head garlic, crushed
2 cups soy sauce
1 tsp salt
1/2 tsp ground pepper
1 tsp ngohiong powder (Chinese five-spice powder)
Spring onions, chopped
2 pcs bay leaves

Gravy:
3 tbsp. cooking oil or olive oil
1/2 cup flour
2 cups chicken stock
2 tbsp. peanut butter (unsweetened)
1/8 tsp ngohiong powder(Chinese five-spice powder)
Salt and pepper to taste

Instructions

Mix all marinade ingredients (except bay leaves) and put in a blender. Blend marinade mixture on low until lemongrass and garlic are finely chopped. Set aside for 20 to 30 minutes.
Filter and discard solid particles of the marinade mixture using a sieve.
Combine chicken, marinade mixture and bay leaves in a plastic zip-loc bag, marinate overnight in refrigerator.
The following day, stuff chicken with lemongrass. Let stand for about 30 mins.
Roast chicken in oven at 425°F for 1 1/2 hour (Note: a better way is to use a probe thermometer and when the internal temperature of the thickest part of the chicken reaches 175°, pull the chicken from the oven).
Prepare basting sauce by mixing 2 tbsp. sesame oil to the marinade, baste chicken in oven every 15-20 mins.
Roast until golden brown.
Serve with the prepared gravy.

How to Make the Gravy:
Mix cooking oil and 1/4 cup flour.
Stir mixture in a sauce pan over low heat for about 4 minutes, until the color changes to brown.
Mix the remaining flour into the chicken broth and pour in to the pan.
Add ngohiong powder (5 spice), peanut butter
Bring the mixture to a boil and stir cook for a few minutes until the mixture thickens
Add more broth if necessary.
Add salt and pepper to taste.

Chicken Afritada With Pineapple

Pineapple Afritada. Adding pineapple chunks to this classic chicken dish adds new flavor and gives it a more festive appearance.Hey guys! Guess what day it is! That’s right,it’s Saturday… a day before the Superbowl… and a new yummy recipe day!!! Aren’t you lucky?? Have a look what I just made. Chicken Afritada with pineapple!

This Spanish inspired Filipino dish is made with chicken simmered in tomato sauce and dressed with potatoes, bell peppers, onions and pineapple. Sounds absolutely delicious, isn’t it?

Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins
Serves: 4

Ingredients:

2 lbs chicken drumsticks, skin on
3-4 small potatoes, peeled and cubed
1 carrot, chopped
1 yellow bell pepper, sliced into strips
3 cloves garlic, chopped
1 red onion, chopped
1 (14 oz.) can tomato puree
1 can (8 oz.) pineapple chunks, drained (reserve syrup)
2 tablespoons soy sauce
3 dried bay leaves
½ cup green peas
salt and pepper, to taste
6 tablespoons cooking oil, divided

Instructions:

In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!

TINIIM NA MANOK

In this Tiniim na Manok dish, whole chicken is gently simmered in a sweet and tangy pineapple marinade until tender, juicy and flavorful.Tiniim na Manok Recipe Main Dishes with chicken, pineapple juice, soy sauce, brown sugar, pineapple, shallots, garlic, ginger, peppercorns, salt, corn starch.

Recipe 1: Tiniim na Manok

PREP TIME: 10 mins COOK TIME: 1 hour TOTAL TIME: 1 hour 10 mins

Yield: 4 to 6 Servings

INGREDIENTS:

1 (4 to 5 pounds) whole chicken
3 cups pineapple juice
½ cup soy sauce
¼ cup brown sugar
½ cup pineapple tidbits
2 shallots, peeled and minced
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and sliced thinly
1 tablespoon salt
1 teaspoon pepper corns
¼ cup cornstarch dissolved in ¼ cup water

INSTRUCTIONS:

Rinse chicken and drain well.
In a pot (large enough to accommodate chicken) with tight fitting lid, combine pineapple juice, soy sauce and brown sugar. Bring to a boil, stirring regularly, until sugar is dissolved.
Add pineapple tidbits, shallots, garlic, ginger, salt and pepper corns. Add chicken. Lower heat, cover and simmer for about 40 to 50 minutes or until chicken is cooked through (insert a thermometer on thickest part of chicken to read 165 F).
Gently remove chicken from pot, place on serving platter and keep warm. You can chop chicken into serving pieces, if you like.
In a colander, strain marinade mixture and discard aromatics. Return liquid back to pot and bring to a boil. Gently add cornstarch slurry and continue to cook, whisking regularly, for about 3 to 5 minutes or until thickened. Pour half of the sauce over chicken and place remaining half in a bowl to serve as dipping sauce. Garnish platter with additional pineapple tidbits. Serve hot.

Adobong Puti (White Chicken Adobo)

White Chicken Adobo (Adobong Puti) is a popular Filipino dish. It is a variation of the classic Filipino adobo, but without the soy sauce.I remember the exchange of emails just like it was yesterday. A couple of Filipina friends exploring the possibility of starting a cooking club that would promote.Adobong Puti is a "white" version of the Filipino adobo which uses salt instead of soy sauce, along with the usual garlic, vinegar, bay leaves

Ingredients

8 chicken thighs, de-boned (with skin on)
6 tablespoons oil
10 cloves garlic, peeled
125 ml white vinegar
6 pieces black pepper corns
2 bay leaves
Salt

Directions
Season the chicken with salt and pepper. Heat the oil in a large pan.

When hot, add the chicken in batches to brown the skin, around 3 minutes. Make sure not to overcrowd the pan.

Remove the chicken pieces and take out some of the oil in the pan and put the pan back on the heat.

Add the garlic and saute, then add the white vinegar, peppercorns, bay leaves and chicken. Allow the vinegar to come to a boil then add enough water to cover the chicken, around 500 to 750 ml.

Allow the chicken to simmer, around 30 minutes until cooked. When done, remove the chicken from the pan and allow the sauce to simmer further until the sauce thickens to almost a syrup, around 20 minutes. When ready to serve the chicken, heat the rest of the oil in a separate pan and crisp the skin once more. Serve the sauce on the side and some white rice.

Famished Hot Spot