Compiled Recipe – Corn Chip Crusted Fried Chicken

Corn Chip Crusted Fried Chicken

* 1 (200 gram) bag corn chips
* 1 cup all purpose flour
* ½ lemon
* 2 large eggs
* 2 quarters chicken legs, quartered
* 2 fillets chicken breasts, halved
* oil (for frying)

1) In a deep sauté pan over medium heat, heat enough oil for pan frying.

2) Place corn chips in a blender. Process until finely ground. Transfer to a plate. Stir in flour and salt and pepper to taste.

3) Squeeze juice from lemon onto a shallow plate. Beat in eggs. Season with salt and pepper.

4) Season chicken with salt and pepper. Dip into egg, then into corn chip flour mixture. Set aside. Repeat with remaining chicken pieces.

5) Fry chicken in hot oil in batches until cooked through. Drain on a rack with paper towels. Serve with ketchup and rice.



Compiled Recipe – Chicken Asado with Tomatoes

Chicken Asado with Tomatoes

* 2 tbsp cooking oil
* 1 kilo chicken, cut into serving pieces
* ¼ cup calamansi juice
* 2 tbsp soy sauce
* 1 ½ cup tomato sauce
* 1 large onion, chopped
* 2 tomatoes, quartered
* 2 large potatoes, quartered
* 1 medium red bell pepper, cubed
* ½ tsp salt
* ½ tsp ground black pepper

1) In a medium-sized pan, pre-heat the oil and cook the chicken until browned on all sides.

2) Add the onions and sauté for 5 minutes on medium heat.

3) Pour in the tomato sauce and bring to a boil.

4) Add the soy sauce and calamansi juice then stir and simmer for 5 minutes.

5) Add the potatoes, red bell pepper and tomatoes and continue to simmer for 15 minutes. Season with salt and pepper.



Compiled Recipe – Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

* 3 tbsp butter
* 1 tbsp cooking oil
* 1 kilo chicken, use thigh or drumstick cuts
* 2 tbsp flour
* 1 cup chicken stock
* 2 tbsp soy sauce
* 1 cup button mushrooms, sliced
* salt (to taste)
* pepper (to taste)

1) Melt butter in a pre-heated pan then add some cooking oil.

2) Brown chicken on all the sides then set aside.

3) Using the same pan, add the flour and mix until the butter and the flour are combined to make a roux.

4) Add the chicken stock or water then let it simmer for 5 minutes. Add the cooked chicken and button mushrooms.

5) Season with salt and pepper and let it simmer for 10 minutes. Serve warm.



Compiled Recipe – Buttermilk Fried Chicken with Coffee Glaze

Buttermilk Fried Chicken with Coffee Glaze

* 2 cups milk
* 2 tbsp vinegar
* 2 tsp salt
* 1 (1.3 to 1.5 kilo) chicken, cut into 8 pieces
* 2 ½ cups all purpose flour
* ½ cup yellow cornmeal
* 2 tbsp salt
* 1 tsp white pepper
* 1 tsp cayenne pepper
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp paprika
* corn oil (for frying)
* 6 shots coffee, use espresso
* ½ tsp maple syrup
* ½ tbsp honey
* 2/3 cup catsup
* 2/3 cup butter

1) Pour milk and vinegar into a deep dish; let sit for 5 minutes. Add salt and stir.

2) Place chicken in milk mixture and marinate, covered, for at least 30 minutes or overnight in the refrigerator.

3) Make the breading: Combine all ingredients in a bowl and stir until well combined.

4) Heat oil in a deep frying pan to 360◦F. When oil is ready, dip chicken pieces, one at a time, into breading; toss to coat completely. Dip again in milk mixture and toss into breading.

5) Deep fry chicken until golden and reads 165 to 170◦F on a meat thermometer, about 10 to 12 minutes. Drain on a wire rack.

6) Make the sticky coffee glaze: Place all ingredients in a saucepan over medium low heat and simmer gently, stirring occasionally for 10 to 15 minutes. Let sauce cool slightly (Sauce will thicken as it cools.) Set aside and keep warm.

7) Toss chicken gently into sticky coffee glaze. (Note: Alternatively, you can drizzle or brush glaze on chicken.)


Compiled Recipe – Miso Honey Glazed Fried Chicken

Miso Honey Glazed Fried Chicken

* ½ cup miso, shinshu miso
* ½ cup honey
* ½ cup sake
* ¼ cup mirin
* 2 tsp Japanese soy sauce
* 1 tsp ginger, grated
* 1 to 2 tsp chili pepper sauce or garlic chili pepper sauce
* ground black pepper (to taste)
* 3 tsp cornstarch, dissolved in 1 tablespoon water
* canola oil (to fry)
* 1 kilo chicken pieces, bone-in
* salt (to taste)
* ground black pepper (to taste)
* 2 large eggs, beaten with 1 tablespoon water
* 2 cups all-purpose flour, seasoned with salt and freshly ground black pepper

1) Make the miso-honey sauce: Combine miso, honey, sake, ½ cup water, mirin, soy sauce, ginger ang garlic chili pepper sauce, if using, in a saucepan over medium low heat. Simmer for about 5 minutes and stir to combine. Season to taste with salt and pepper. Add cornstarch and cook until mixture thickens, about 1 minute. Set aside and keep warm.

2) Heat 2 inches oil in a deep, heavy bottomed pan until temperature registers 300◦F on a deep fry thermometer.

3) Pat chicken dry. Season with salt and pepper. Working in batches, dip chicken in egg then dredge, shaking off excess. Dip in egg then dredge in flour again. Fry chicken, turning once, until golden and almost cooked through, about 5 to 7 minutes. Drain on paper towels.

4) Heat oil to 350◦F. Fry chicken again until crisp, about 2 minutes. Drain on paper towels then transfer to a large bowl.


Compiled Recipe – Chicken Barbecue Sticks

Chicken Barbecue Sticks

* ½ kilo chicken thighs, or chicken breast fillets, skins removed
* ½ cup barbecue marinade, store-bought
* ½ tsp salt
* 1 tsp Spanish paprika
* 1 tbsp honey
* 1 tbsp vanilla extract
* 1 tbsp brown sugar
* 1 tbsp chili-garlic sauce
* 1 cup mayonnaise
* 1 tbsp yellow mustard
* 1 tsp lemon juice

1) Cut boneless chicken into large cubes. Set aside in a bowl.

2) In a bowl, whisk barbecue marinade, salt, paprika, honey, vanilla, sugar and chili garlic sauce until well combined. Pour over chicken. Mix and chill overnight, or at least 2 hours.

3) Meanwhile, make dip: In a medium bowl, mix all dip ingredients together. Season with salt and ground pepper to taste. Chill until ready to serve.

4) Pre-heat a charcoal grill.

5) Skewer chicken chunks with soaked bamboo sticks. Place on the grill and let stay until cooked through on both sides. Serve while hot with mustard-mayo dip.




Compiled Recipe – Ginataang Manok at Kalabasa

Ginataang Manok at Kalabasa

* 600 grams chicken parts, legs and thighs
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp canola oil
* ½ medium red onion, sliced
* 1 knob ginger, sliced
* 4 cloves garlic, crushed
* ¼ cup leeks, sliced
* 1 tbsp fish sauce
* ¼ cup water
* 1 cup squash or kalabasa, cut into 1-inch cubes
* ¾ cups coconut milk
* ground black pepper (to taste)
* spring onions, chopped (for garnish)

1) Season chicken parts with salt and pepper.

2) Heat oil in pan over medium high heat then sear chicken on all sides until lightly brown. Remove chicken from pan and set aside.

3) Using the same pan, sauté onions, garlic, ginger and leeks. Bring chicken back to the pan then add the kalabasa cubes and fish sauce and simmer for 3 minutes. Pour in the water and bring to a boil. Lower the heat and allow to simmer for 8 minutes. Add the coconut milk and simmer for another 5 to 6 minutes or until chicken is cooked. Season to taste.



Compiled Recipe – Molo Soup

Molo Soup

* 330 grams ground chicken
* 330 grams ground lean pork
* ½ cup carrots, shredded
* 1 stalk celery, chopped
* 1 stalk leek, white part only, chopped
* 2 tbsp oyster sauce
* 1/3 tsp salt
* freshly ground black pepper (to taste)
* 1 medium white onion, chopped
* 1 medium egg
* 1 pack square molo wrappers, 3-inch
* 5 cups chicken stock
* 1 medium white onion, chopped finely
* 1 cube chicken bouillon
* ½ cup chicken breast, boiled, shredded
* green onions, chopped (for garnish)
* toasted garlic chips, chopped (for garnish)

1) Make the dumplings: Mix all ingredients except for wrapper. Form into 1-inch balls. Place a ball on a wrapper. Brush sides of wrapper with water. Fold upper right corner towards left corner, covering meat; pinch to seal. Fold the two corners to the center; pinch to seal. Repeat with the rest of the filling.

2) Boil chicken stock, onions and chicken bouillon cube in a stockpot over high heat.

3) Add molo dumplings and shredded chicken. Season to taste with salt and pepper. Turn heat to medium and cook until dumplings are cooked through, about 8 to 10 minutes.

4) Garnish with green onions and garlic before serving.



Compiled Recipe – Khao Soi (Thai Curry Noodle Soup)

Khao Soi (Thai Curry Noodle Soup)

* 1 tsp coriander seeds
* 1 pod green cardamom
* 1 siling labuyo, seeds removed as desired, more to serve
* 1 small red onion, peeled, sliced, more to serve
* 4 cloves garlic
* 1 stalk lemongrass, white part only, roughly chopped
* lemon zest (from 1 lemon)
* 1 fresh turmeric (1 inch), peeled
* 1 fresh ginger (1 inch) , peeled
* 1 bunch cilantro stalks, roughly chopped
* 2 pieces chicken (use leg quarters), cut up
* 1 tsp fish sauce (patis)
* ½ cup chicken stock
* 1 cup fresh coconut milk
* 1 pack egg noodles, divided
* salt (to taste)
* ground black pepper (to taste)
* 1 green lemon, cut into wedges (to serve)
* oil (for frying)

1) In a dry, frying pan, toast coriander seeds and cardamom pod until aromatic. Transfer to a mortar, cool, and then using a pestle, finely grind.

2) In the same mortar, add siling labuyo, onion, garlic, lemongrass, lemon zest, turmeric, ginger, cilantro and salt. Pound with pestle until a paste is formed. Set aside.

3) Heat about 1 tablespoon olive oil in a pot over medium heat. Add paste and sauté until aromatic and begins to color. Add chicken pieces and sear briefly. Add fish sauce and chicken stock. Bring to simmer and cook chicken until cooked through. Pour in coconut milk and season to taste with salt and pepper. Bring back to a simmer and reduce liquid until half. Shred chicken pieces and discard bones.

4) Meanwhile , in a wok over medium heat, bring about 1 cup of oil to frying temperature. Fry about a handful of miki noodles until crisp. Drain on paper towels. Set aside. Bring a pot of water to a boil and add remaining noodles to the pot. Cook until just heated through. Drain and divide among 4 bowls.

5) To serve, ladle curry soup over the noodles. Top with crispy noodles, red onion slices, coriander leaves, siling labuyo to taste and lemon wedges.


Compiled Recipe – Skillet Lemon Chicken

Skillet Lemon Chicken

* ½ kilo chicken thigh, quarters, cut into legs and thighs
* ½ kilo potatoes, cut into wedges
* 1 lemon, sliced
* 1 bunch baguio beans
* ½ cup white wine
* ½ cup chicken stock
* 2 tbsp olive oil
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

1) In a large skillet over medium heat, heat oil until surface shimmers. Season chicken pieces generously with salt and ground black pepper, and fry in batches in hot oil until golden brown on all sides. Set aside on a plate.

2) Fry potato wedges until tender on the inside and crisp on the outside. Drain on paper towels. Set aside.

3) De-glaze pan with white wine, let simmer, then reduce until almost dry. Add lemon slices and chicken stock. Return chicken pieces to the skillet. Season with salt and ground black pepper , to taste. Cover and let simmer until chicken pieces are cooked through.

4) Uncover and add green beans and potatoes to the skillet. Baste chicken, potatoes and beans until beans are tender.