Pinoy Fried Chicken

Ingredients:

• cut up chicken parts, 
• let say some leg quarters, 
• thighs, 
• wings

Procedure:

Coat it with all-purpose flour and let it sit for about 15 minutes. While you are letting it sit, you can now make the batter. I used 2 beaten eggs, 1/2 cup of milk, 2 tablespoon of yellow mustard (yes, you are gonna need that), 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper. Just mix it all up very well. Once you mixed that pretty good, you can now dip your flour-coated chicken in that egg and milk mixture. After dipping the chicken parts on the egg and milk mixture, coat it again with flour. That’s what they call double breading. So yes, you are going to need pretty good amount of flour for this but it’s going to be worth it. After double breading the chicken parts, they are now ready for some deep frying. To do that, heat up a lot of cooking oil. Make sure that it will be enough to cover the chicken parts. Wait until it gets really hot. Once the cooking oil gets hot, carefully put in the chicken parts and then turn your heat on low to medium, just so the chicken will cook all the way through. We want to make sure that before the chicken gets golden brown on the outside, that it is cooked on the inside. So cook it on low to medium heat for a long time. And once it turns golden brown, it’s done.

Pinoy Chicken Sopas

Ingredients:

• 1 tbsp butter
• 1 tsp minced garlic
• 2 tbsp minced onion
• 1/2 cup shredded carrots
• 2 cup shredded chicken, or as many as you want
• 1 cup vienna sausage
• 3 cups cooked pasta of your choice
• 3 cups chicken broth
• 1 cup of heavy whipping cream or milk
• 2 tbsp fish sauce
• Dash of ground black pepper
• 1 cup of shredded cabbage

Procedure:

• Melt some butter on a pan.
• Sauté the garlic.
• Add the onion.
• Cook the carrots.
• Add the shredded chicken.
• Add the vienna sausage or hotdog.
• Add the cooked pasta of your choice. Elbow is preferred but it does not have to be. Mix them well.
• Add the chicken broth and the whipping cream or milk.
• Season it with fish sauce and ground black pepper.
• Let it simmer until it boils.
• When it’s boiling, add the shredded cabbage and turn the heat off.
• Serve hot.

Pinoy Mushroom Soup with Chicken

Ingredients:

• 2 tbsp cooking oil
• 3 cloves crushed garlic
• 1 medium sized chopped red onion
• 2 chicken breasts, cut up
• Fish sauce to taste
• Ground black pepper to taste
• 1 can cream of mushroom
• 1/2 can water

Procedure:

• Heat some cooking oil in a saucepan.
• Saute the garlic.
• Add the onion.
• Add the chicken.
• Season with fish sauce and black pepper.
• Let simmer for about 5 minutes.
• Add the cream of mushroom.
• Add the water.
• Mix it up really good.
• Simmer until the chicken is no longer pink on the inside.
• Serve over hot steamed rice.
• Enjoy!

Pinoy Chicken Inasal

Ingredients:

• 1 whole chicken cut up into pieces
• 1 head crushed garlic
• Finely chopped ginger, about the size of the head of the garlic
• 2 tbsp lemon zest
• 1 cup lemon juice
• 1 cup apple cider vinegar
• Salt and pepper to taste
• 3/4 cup butter
• 2 tbsp annatto seeds

Procedure:

• Mix the garlic, ginger, lemon zest, lemon juice, apple cider vinegar, salt and pepper in a container.
• Add the chicken and let it sit for no more than an hour.
• In a saucepan, melt the butter.
• Add the annatto seeds and set it aside.
• Prepare the grill.
• Grill the chicken pieces and baste it with the butter and annatto seeds mixture.
• Grill until the chicken is cooked all the way through.
• Serve with steamed rice.
• Enjoy!

Pinoy Chicken Fried Steak

Ingredients for the steak:

• 1 pound beef, cut into steak
• 1 beaten egg
• 1 cup flour
• Salt and pepper to taste
• Cooking oil for deep frying

Ingredients for the gravy:

• 2 tbsp cooking oil
• 3 tbsp flour
• 1/2 cup milk
• Salt and pepper to taste

Procedure:

• Preheat the oven to 200F.
• Pound the beef until 1/4 inch thick.
• Coat the steak with egg.
• Dip it into flour.
• Deep fry until golden brown.
• Keep it warm inside the oven.
• Heat some cooking oil in a saucepan.
• Add the flour and whisk it until it gets a little brown.
• Add the milk and continue to whisk.
• Season with salt and pepper.
• Add more milk to your preference.
• Take out the steak and pour some gravy on top.
• Enjoy!

Pinoy Chicken Barbecue

Ingredients for Rub:

• 1 tsp salt
• 2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper

Ingredients for Sauce:

• 2 tbsp olive oil
• 1 medium-sized chopped onion
• 3 cloves minced garlic
• 1 cup of your favorite barbecue sauce
• 1/4 cup lemon juice
• 1/2 cup brown sugar
• 2 tbsp mustard (optional)
• 1 tbsp Sambal hot sauce
• Fish sauce to taste (optional)

Note: You are going to need cut-up chicken pieces with skin.

Procedure:

• Preheat oven to 450F.
• Combine all the rub ingredients.
• Roll the chicken over the rub.
• Put the chicken with rub inside the oven for 20 minutes.
• Heat some olive oil in a saucepan.
• Saute the garlic.
• Add the onion.
• Add the barbecue sauce or ketchup.
• Add the lemon juice.
• Add the brown sugar.
• Add a little bit of water if needed.
• Add the mustard but this is optional.
• Let it simmer on low heat until it has thickened.
• Add the hot sauce.
• Add fish sauce if you want.
• Dip the chicken into the sauce.
• Put it back inside the oven for another 10 minutes. Or you can also grill it for better flavor.

Lechon Manok

Ingredients:

• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp parsley
• 1 tsp rosemary
• 1 tsp thyme
• 1/4 cup fish sauce
• 20 cloves minced garlic
• lemon grass
• 1 lemon, cut in half
• 1 whole head garlic

Procedure:

• Mix all the dry seasoning and spread it all over the chicken.
• Mix in the fish sauce, followed by the minced garlic.
• Put half of the lemon inside the chicken, followed by the whole garlic, and also the lemon grass.
• Squeeze half of the lemon over the chicken and then put it inside the chicken.
• Marinate the chicken for at least 1 hour.
• Preheat your oven or broiler at 350F.
• Bake the chicken for 1-1/2 to 2 hours at 350F. If the inside of the chicken is no longer pink, then its done.

Chicken Adobo

Ingredients:
1 whole chicken, cut up into pieces
2 tbsp cooking oil
1 tsp minced garlic
1 whole chopped onion
1 whole chopped tomato
2/3 cup of soy sauce
1/4 cup of vinegar
5 bay leaves
Optional: Mang Tomas All-Purpose Sauce and Oyster Sauce

Procedure:
Heat up some cooking oil in a pan.
Saute the garlic, onion, and tomato.
Mix in the chicken.
Let it simmer for around 15 minutes.
Put some soy sauce and let it simmer again for roughly around 15 minutes. Mix it from time to time.
Add some vinegar. Cover it and don’t stir. Let it boil.
Once boiling, put some bay leaves and mix it.
Simmer it until you reach desired consistency of the sauce. We like the sauce thick so I would simmer it for roughly 20 more minutes on low to medium heat.
Serve with rice.