Ingredients:
2 lbs chicken, cut into serving pieces
1 big potato, chopped
1 tablespoon garlic, minced
3 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
2 tablespoons fish sauce
1 cup coconut milk
2 tablespoons curry powder
1 thumb ginger, cut into strips
1 cup water
Procedure:
1. Pan-fry the potato and set aside
2. Pan-fry the chicken and set aside
3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
4. Add the pan-fried chicken, fish sauce, and curry powder
5. Add water and simmer until the chicken is tender
6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
7. Add the coconut milk and mix well.
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CHICKEN PINEAPPLE :
Ingredients:
2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
1 medium sized carrot, wedged
2 1/2 tablespoon fish sauce (patis)
1/2 cup fresh milk
2 tablespoon garlic, minced
1 medium sized onion, sliced
2 tablespoon cooking oil
Procedure:
1. Marinate the chicken in pineapple juice/concentrate (derived from the can of
pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the
liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
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GRILLED CHICKEN :
Ingredients:
2 lbs chicken cut into serving pieces
Marinade:
2 tablespoons ginger, minced
2 tablespoons garlic, minced
3/4 cup lemongrass, chopped
1 cup coconut vinegar
1/2 cup lemon or calamansi juice
1 tablespoon salt
1/4 cup brown sugar
1 cup lemon soda (softdrink)
1/2 tablespoon ground black pepper
Basting Sauce:
3 tablespoons annatto oil (atsuete oil)
1/2 cup margarine, softened
1/4 teaspoon salt
1 teaspoon lemon or calamansi juice
Procedure:
1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black
pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1
to 3 hours.
3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while basting generous amount of the margarine mixture.
5. Transfer the grilled chicken to a serving plate
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CHICKEN GINGER SOUP :
Ingredients:
1 whole chicken, cut into serving pieces
36 ounces rice washing
1/2 pc small green papaya, cut into wedges
1 tablespoon garlic, minced
1 medium sized onion, chopped
1 thumb ginger, cut into strips
2 tablespoons fish sauce
Hot pepper leaves
Procedure:
1. Sauté the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
5. Add the green papaya wedges and simmer for 5 minutes
6. Add the hot pepper leaves
7. Add salt and pepper to taste
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CHICKEN STIR FRY :
Ingredients:
1 1/2 lbs boneless chicken breasts, sliced into strips
1 medium onion, chopped
1 teaspoon garlic, minced
1 medium green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 teaspoon ginger, minced
2 teaspoons lemon juice
1/4 teaspoon sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cooking oil
Procedure:
1. In a bowl, combine chicken, soy sauce, and lemon juice. Mix well and marinate for 1
hour.
2. Heat cooking oil in a wok, then sauté ginger, garlic, and onion.
3. Add the marinated chicken, and then stir fry for 3 to 5 minutes.
4. Put-in the salt, ground black pepper, hoisin sauce and sesame oil and continue to
stir fry.
5. Add red and green bell pepper, and cook for 4 to 5 minutes more.
6. Turn off heat. Transfer to a serving plate.
7. Serve hot with Yang Chow Fried Rice
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cHICKEN PASTA ALFREDO RECIPE
Ingredients
· 1 lb fettuccine pasta
· 1 lb chicken breast (boneless and skinless)
· 3/4 cups unsalted butter
· 3 1/2 cups heavy cream (or table cream)
· 1 cup parmesan cheese
· 1/2 cup white wine or sherry
· 1 cup chopped broccoli, steamed
· 1 teaspoon salt
· 1/2 teaspoon garlic powder
· 1/2 teaspoon ground black pepper
· 2 tablespoons extra virgin olive oil
Cooking Procedure
1. Cook pasta according to package instructions. Set aside.
2. Season the chicken with salt and pepper. Let stay for 10 minutes
3. Heat olive oil in a pan.
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This Chicken Spring Roll recipe is
another spring roll variation using ground chicken. Compared to the other
spring rolls that we featured, this version has lesser cholesterol content.
Chicken Spring rolls is prepared and
cooked the same way as you do your average spring roll. It is important that
the wrap is sealed properly so that it will not break open while frying. Also,
make sure that the heat is between low to medium so that the meat will cook
before the wrapper browns.
This is best eaten with fried rice
along with sweet and sour sauce as
dipping sauces.
Try this Chicken Spring Roll recipe.
Let me know what you think.
Chicken Spring Roll Recipe
Ingredients
·
1 lb. ground chicken
·
1 medium onion, minced
·
1/4 cup minced carrots
·
2 tablespoons minced parsley
·
1 teaspoon garlic powder
·
1 tablespoon sesame oil
·
2 teaspoons salt
·
1/2 teaspoon ground black pepper
·
1 raw egg, beaten
·
20 to 30 pieces spring roll wrapper
·
2 cups cooking oil
Cooking Procedure
1.
In a large mixing bowl, combine
chicken, onion, carrot, parsley, garlic powder, sesame oil, salt, and pepper.
Mix well.
2.
Scoop about 2 to 3 tablespoons of the
mixture and then arrange on top of a spring roll wrapper. Wrap the mixture and
then seal the edge by brushing the beaten egg mixture in the end of the
wrapper.
3.
Heat the cooking oil in a deep frying
pan.
4.
When the oil becomes hot, deep fry
the wrapped spring rolls in low to medium heat for about 10 to 12 minutes or
until the colour turns golden brown.
5.
Transfer the fried chicken spring
roll in a plate lined with paper towel.
6.
Serve with sweet and sour sauce
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INGREDIENTS:
1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of low sodium soy sauce
1/4 cup ketchup
2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Cornstarch
Sesame seeds
INSTRUCTIONS:
Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.
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1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g
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