"CHICKEN SOUP RECIPE"

CHICKEN SOUP INGREDIENTS

1 whole 3-4lbs chicken
1 medium onion cut into wedges
3 cloves garlic smashed with flat side of knife
2 stalks celery leaves and stems chopped
Stems and roots from 1 bunch of cilantro
2 bay laurel leaves (or 1 california bay leaf)
1 Tbs kosher salt
2 carrots, each cut into 2-3 large pieces
1 avocado
cilantro and lime for serving

CHICKEN SOUP COOKING PROCEDURES

1. Put the chicken in a stock pot just big enough to hold it. Scatter the onion, garlic, celery, cilantro, bay leaves and salt around the chicken. Cover the chicken with water, put a lid on the pot, and bring it to a boil over high heat. Continue boiling for 5 minutes. Then, turn off the heat, allowing the chicken to poach in the water for 45 minutes (don’t open the lid during this time).

2. When the chicken is cooked, remove it from the stock and allow it to cool off enough to touch. Remove and discard the skin, then strip the meat off the bones into bite size pieces. Cover the chicken and refrigerate until the soup is done.

3. Return the bones back into the stock pot along with any collected juices from the chicken. Cover, and return the soup to a boil. When it boils, turn down the heat and simmer for 3 hours.

4. Strain the stock through a fine mesh sieve and discard the solids. Skim off any excess oil then add the soup back to the pot along with the carrots. Cook the carrots until tender and salt the soup to taste.

5. To serve, put down some chicken, carrots and avocado in a bowl. Pour the hot stock over everything and garnish with cilantro and a wedge of lime.

"CHICKEN SOUP RECIPE"

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"ROAST CHICKEN RECIPE"

ROAST CHICKEN INGREDIENTS

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
ROAST CHICKEN COOKING PROCEDURES

1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

"ROAST CHICKEN RECIPE"

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"BUTTER CHICKEN RECIPE"

BUTTER CHICKEN INGREDIENTS

125ml (1/2 cup) natural yoghurt
1 tablespoon lemon juice
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
1kg chicken breast fillets, chopped
125g cashews, roasted
60g unsalted butter
1 tablespoon sunflower oil
1 onion, finely chopped
1 teaspoon ground cardamom
1 cinnamon stick
1 Indian bay leaf* or normal bay leaf
2 teaspoons sweet paprika
425g can tomato puree*
150ml chicken stock
250ml (1 cup) thickened cream
Steamed basmati rice, to serve

BUTTER CHICKEN COOKING PROCEDURES

1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.

2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.

3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.

4. Garnish with cashews, chopped coriander and serve with rice.

"BUTTER CHICKEN RECIPE"

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"FRIED CHICKEN RECIPE"

FRIED CHICKEN INGREDIENTS

1 egg, beaten
1 cup buttermilk
One 3-pound chicken, cut into 6 pieces
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 Tablespoons paprika
1 Tablespoon onion salt
1 teaspoon garlic powder
2 Tablespoons Accent (MSG seasoning)
1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below)

FRIED CHICKEN COOKING PROCEDURES

1. Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.

2. Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

3. Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions for your pressure fryer.

4. Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.

5. Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.

6. Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.

7. Repeat with the remaining 2 pieces of chicken.

"FRIED CHICKEN RECIPE"

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"CHICKEN EMPANADA RECIPE"

CHICKEN EMPANADA INGREDIENTS

Chicken Breast
Crisco Shortening
Potatoes
Green Peas
Raisins
Chicken stock
All Purpose Flour
Vegetable Oil
Sugar
Garlic
Onion
Salt and Pepper

2 pounds Chicken Breast
2 medium Potatoes, cut in small cubes and fried
1/2 cup Green Peas

1/2 cup Raisins
1/2 cup Chicken Stock
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and PepperDough
2 cups All Purpose Flour
1/2 cup Vegetable Oil
1/2 cup Water
pinch of SaltRoll-in Fat
2 cups All Purpose Flour
3/4 cup Crisco Shortening
1/2 cup Sugar

CHICKEN EMPANADA COOKING PROCEDURES

1. Boil the chicken breast in 2-3 cups water with 1 medium onion, then cut in cubes.

2. Saute the garlic and onion, then add the chicken and all other ingredients. Set aside to cool.

3. Mix all the dough ingredients together. In a separate container, mix the roll-in fatingredients together.

4. Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.

5. Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.

6. Flatten the dough and roll like a jelly roll. Cut to divide in 18 - 20 pieces.

7. Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a half moon shape.

8. Crimp the edges or press the edges with the tines of a folk to seal.

9. Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 ° F for 25-30 minutes.

"CHICKEN EMPANADA RECIPE"

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"ARROZ CALDO RECIPE" or "RICE PORRIDGE"

ARROZ CALDO INGREDIENTS


2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (5cm) piece fresh root ginger, peeled and thinly sliced
1kg chicken wings, split and tips discarded
1 teaspoon fish sauce for sprinkling, if desired
1.25L chicken stock
185g glutinous rice
1 tablespoon fish sauce
salt and pepper to taste
1 spring onion, chopped
1 lemon, sliced

ARROZ CALDO COOKING PROCEDURES

1. Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic and ginger in the hot oil until fragrant, about 5 minutes.

2. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.

3. Pour the chicken stock into the pot. Add the rice and stir. Bring the mixture to the boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. 

4. Season with salt and pepper. 

5. Garnish with the spring onion, and serve with lemon slices and additional fish sauce, if desired.

"ARROZ CALDO RECIPE" or "RICE PORRIDGE"

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"PININYAHANG MANOK RECIPE"

PININYAHANG MANOK INGREDIENTS

1 kilo chicken, cut into serving pieces
2 red and green bell pepper, cut into cubes
1 cup pineapple chunks
1/2 cup pineapple juice
1 medium onion, chopped
3 cloves garlic, chopped
1 thumb-sized ginger, minced
3 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon fish sauce or salt
1 teaspoon ground pepper
3 tablespoons cooking oil or butter
1 medium carrots, cut into cubes(optional)
2 medium potatoes, cut into cubes(optional)

PININYAHANG MANOK COOKING PROCEDURES

1. Sprinkle chicken meat with salt and pepper then marinate in pineapple juice for at least 30 minutes. Reserve marinade.

2. In a pan, heat cooking oil and fry carrots and potatoes until light brown. Drain and set aside.

3. In the same pan, reduce oil then saute onion, garlic and ginger until fragrant.

4. Add chicken meat then continue sauteing until golden brown.

5. Add soy sauce and marinade then simmer for 15 minutes or until chicken is almosttender. Add little water if necessary.

6. Add pineapple chunks, carrots, potatoes and bell pepper then simmer for 3 minutes.

7. Season with sugar and salt according to taste then simmer until vegetables aretender.

8. Remove from the heat then transfer to serving bowl. Serve with steamed rice.

TIPS

You can also add 1/2 cup evaporated milk if you prefer.

"PININYAHANG MANOK RECIPE"

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"CHICKEN CURRY RECIPE"

CHICKEN CURRY INGREDIENTS

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk

CHICKEN CURRY COOKING PROCEDURES

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot!

"CHICKEN CURRY RECIPE"

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"ADOBONG MANOK RECIPE" or "CHICKEN ADOBO RECIPE"

CHICKEN ADOBO INGREDIENTS

500 grams chicken, cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar salt to taste
1/4 cup cooking oil
1 cup water



CHICKEN ADOBO COOKING PROCEDURES

1. In a pot, combine chicken, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes or overnight.

2. Drain garlic and chicken then reserve the sauce. Set aside.

3. In a sauce pan, heat oil and fry marinated chicken for 3 minutes or until golden brown. 2. Pour marinade and add water. Simmer for 20 minutes or until chicken is tender.

4. Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.

5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

"ADOBONG MANOK RECIPE" or "CHICKEN ADOBO RECIPE"

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