Fried chicken can be cooked in many ways. Below are the different friend chicken recipes I found on the web. It’s up to you to try the different recipes.
Fried Chicken version 1
Ingredients:
1 1/2 kg fresh chicken, dressed and sliced into serving pieces
1 tsp ground black pepper
6 tbsp patis (fish sauce)
2 tbsp calamansi juice
1 1/2 cups pork lard or vegetable oil (pork lard will make the chicken tastier)
How to cook:
1. Wash and clear the chicken. Pat dry with paper towels.
2. Season the chicken with black pepper, making sure to put some under the loose skin of the chicken.
3. In a bowl, mix the patis and the calamansi juice. Marinate the chicken in this mixture, skin inside down, for 1-2hours, turning over the chicken at regular intervals.
4. In a deep wok or sauce pan, heat the oil to high heat. Carefully put in 3-4pieces of chicken and lower heat. Deep fry the chicken until golden brown. Repeat with remaining chicken.
5. If desired, serve with ketchup and hot sauce.
1 (2-3 lb) whole chickens (cut into serving pieces or you can use just thighs or just drumsticks or just wings… J)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon whole black peppercorn, crushed lightly
3/4 cup soy sauce
1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one)
1 1/2 cups water
oil, for deep-frying
How to cook:
1. In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes).
2. Remove chicken from pan and pat dry.
3. In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
1 chicken (1&1/2 kilo)
3 tbsp. soy sauce
1 tsp. garlic minced
3 tbsp. calamansi juice
1/4 cup tomato catsup
1/2 tsp. MSG
Cooking oil for frying
Salt and pepper to taste
How to cook:
1. Clean chicken and cut to large pieces or into quarters if desired. Marinate the chicken about 2 or more hours in the above mixture of soy sauce, garlic, calamansi juice, catsup, salt, pepper and detain, taking care to rub minced garlic on surface of chicken pieces.
2. Turn chicken several times in marinade. Drain the chicken pieces and fry in deep hot fat until golden brown.
3. If desired, dredge in flour first or roll in powdered bread crumbs (biscocho), before frying. Serve with catsup. Good for 8 persons.
300 grams chicken
2 tbsp oil
2 cloves garlic, crushed
1 medium onion, minced
1/2 carrots, chopped
1/2 cup cabbage, shredded
salt and pepper to tast
patis/fish sauce to taste
3-4 cups broth
1 1/2 cup uncooked macaroni pasta
How to cook:
1. Make chicken broth by puting chicken and 1 teaspoon salt in 4 cups of water. Bring to boil then to cook the chicken. When cooked, shred chicken and reserve broth for later.
2. Heat 2 tbsp oil in a pot, saute garlic and onions then add the shredded chicken. Add 1 tsbp fish sauce
and a dash of crushed pepper. Saute till chicken, is almost browned. Add the carrots and saute some more.
3. Add 1/4 cup broth and let it simmer. Add the uncooked macaroni and mix well.
Add the 3-4 cups broth that have been kept hot to the pot. (I usually heat the broth while I am sauteeing the ingredients for the sopas.).
4. Cook until macaroni is almost done, around eight minutes or. Add the shredded cabbage and bring to a boil. At this point you may add more broth depending on your preference for a thick or thin sopas). When cabbage is cooked, add salt and pepper to taste.
5. Remove from fire then add 1/2 cup of milk. Mix everything then it is ready to serve.
Note: You can also use pork meat and broth instead of chicken.
200-250 grams chicken (chicken breast is best, but any part should be okay)
3-4 cups water
1 chicken stock cube (optional)
1 small onion, sliced
1-2 cloves garlic, crushed/minced
1 tsp cooking oil (vegetable or canola)
1 cup small shell pasta*
1 carrot, cubed (as in, small cubes)
1 stalk celery, sliced (leaves and bottom part removed)
1/2 cup shredded cabbage
1 egg
1/2 cup milk
salt and pepper** to taste
1 tsp fish sauce, aka patis (optional)
* I used to use elbow macaroni, but I found that I prefer the shell pasta nowadays. You can use either macaroni or the shell pasta.
** I prefer to use freshly ground black pepper, but you can use any other type.
How to cook:
1. Boil the chicken in the water. You can already add the salt and pepper, if you like.
2. Once the chicken is cooked, take it out of the water to shred or to slice. Save the water as stock for later. Set aside the shredded chicken.
3. In a large saucepan, heat the oil. Add the garlic and saute until slightly brown, then add the onions.
4. Add the shredded chicken.
5. When the chicken is slightly brown, add the water (chicken stock). Add the chicken stock cube, if preferred.
6. When the water boils, add the pasta. Make sure that there’s enough water left for the pasta to cook. Just keep adding 1/2 cup of plain water (preferably hot), if/when needed. Make sure that you have enough liquid for a soup.
7. As soon as the pasta is ‘al dente’ (not quite cooked, but already softened), add the carrots and celery. Stir.
8. After 2-3 minutes, add the shredded cabbage. Keep stirring.
9. Add the egg. Make sure that you stir and break the egg – so you don’t get one lump of egg in your soup.
10. Once the egg is stirred in the soup, slowly add the milk and keep stirring. Remember not to add the milk all at once and you must stir, stir, stir. Otherwise, the milk might curdle. And, that’s not a pretty sight!
11. When you’ve successfully added all the ingredients, check if you need to add salt and/or pepper. Some people also opt to use fish sauce.
12. That’s it! You can now enjoy your chicken sopas.
CookingWithPeachy.com is a good resources for Filipino Recipes. There are lots of cooking videos too. One recipe that I never tasted in my whole life is the Adobong Bangus. Considering that I was born and grew up in Pangasinan.
If you are looking for a breakfast ideas, I will also recommend pork chop paired with sawsawan (tomato with bagoong alamang, toyo with vinegar or catchup)
Ingredients:
1 k. pork chop
1/2 cup soy sauce
1 small size lemon, juice extracted
1 tbsp. Worcestershire sauce
Knorr Liquid Seasoning
cooking oil
How to cook:
Wash pork chop, remove any traces of blood. Drain in a strainer. Marinate with soy sauce, Worcestershire sauce and lemon juice for 3 hours or overnight. In a frying pan fry fork chops in low to medium heat for 8-10 minutes on each side or until edges are slightly burnt. Drizzle with Knorr Liquid Seasoning in between. Do not overcook. Serve with your favourite dipping sauce.
Posted by rainquiambao on March 1, 2009, at 7:33 am
Ingredients:
300g bacon
6 pcs button mushrooms, thinly sliced
1 medium green bell pepper, cut into strips
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp cooking oil
salt (optional)
How to cook:
1. Heat cooking oil in a wok.
2. Stir fry onion and garlic until fragrant.
3. Add in bacon and saute for about 5 minutes.
4. Add in the mushrooms. Leave for about 2 minutes.
5. Add in the green bell pepper. Leave for about 1 minute.
6. Season with salt.
Posted by denthorq on February 28, 2009, at 9:53 pm
(from mrsRusty’s Kitchen Delights)
Dough
Ingredients:
3 cups All Purpose Flour
1/4 cup White Sugar
1/2 cup Vegetable Oil
3/4 cup Water
1/2 Cup Margarine, non-hydrogenated
I T Vanilla
golden yellow food color
Procedure:
Combine all ingredients. Knead to form a dough.
Equally divide the dough into 64 pieces .
If you prefer, larger dice; just divide the dough into 32 pieces.
Filling
Ingredients:
1 1/2 cup Brown Sugar
1 cup All Purpose Flour
1/2 t Salt
1 1/3 cup Sweet Potato, mashed
1/2 cup Water
1/2 cup Evaporated Milk
3/4 cup Condensed Milk
1 1/3 cup Coconut Milk
1/2 cup Margarine, non-hydrogenated
1 t Pure Vanilla Extract
Procedure:
1. Steam sweet potato until cooked. Remove the skin and then mash.
2. In a blender or food processor, combine all ingredients and mix until all dry ingredients are dissolved
3. In a heavy saucepan,cook over low to medium fire. Stir continuously until mixture coats the spoon.
To assemble or how to make:
1. Flatten each dough and form into a circle. Place the prepared filling at the center and then gather the edges to seal. Place filled dough on a tray with the sealed part underneath.
2. Preheat the griddle for a few minutes. Place the prepared HOPIA on the griddle. Using 2 flat wooden spoons, constantly press and turn the sides to form a dice.
3. Continue grilling until all sides are golden brown.
Posted by denthorq on February 28, 2009, at 9:41 pm
Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
How to cook:
1. Cook spaghetti noodles according to package instructions.
2. In a sauce pan or wok, sauté garlic and onions in cooking oil.
3. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
4. Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
5. Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
6. Serve with the cooked spaghetti noodles and grated cheese on top.
Posted by denthorq on February 28, 2009, at 1:44 pm
Ingredients:
2 lbs large mud crabs or prawns, claws cracked, shells removed and cleaned. Drain to dry.
4 tbsp freshly ground black pepper
3 to 4 fresh red chilli, seeded and finely chopped
4 tbsp butter
10 cloves garlic, peeled and chopped
10 slices young ginger
4 tbsp oyster sauce
4 tsp dark soya sauce
4 tsp sugar (optional)
Oil for deep frying
How to cook:
1. Dry-fry* black pepper in a wok or frying pan till fragrant. Remove and keep aside.
2. Deep fry the crabs in a very hot oil till the crabs turn red.
3. Drain and keep the oil aside.
4. Heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant.
5. Add the oyster sauce, soya sauce and sugar and stir well before adding the pepper. Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish.
* DRY FRYING is an old fashioned cooking method where food is stir fried till fragrant in a wok or frying pan without oil.
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