Ingredients:

6 cloves garlic, peeled and minced
1 large onion, chopped
3 large tomatoes, chopped
1/2 kg chicken, cut into serving pieces
3 tbsp soy sauce
1 lemon, squeezed
1/2 cup tomato sauce
1 large red or green sweet bell pepper (or capsicum), chopped
2 potatoes, peeled and cubed

Directions:

1. Saute garlic in oil until golden brown. Add the onion and cook until soft. Add the tomatoes and mash. Stir well.
2. Add the chicken and mix well with the prior ingredients. Add soy sauce and lemon juice. Stir.
3. Add the tomato sauce and 1 cup water. Simmer for 20 minutes. Continue adding water until the chicken becomes tender.
4. Add the chopped pepper and potatoes. Let it boil then simmer for 10 more minutes until the potatoes are cooked.
5. Taste to check if it is salty enough. Otherwise, add in a spoonful or so of fish sauce. Mix well. Serve hot.

Happy cooking!

Post from: Blisstree

Chicken Tuesdays: Chicken Afritada

Ingredients:

2 tbsps vegetable or corn oil
1 1/2 tbsps finely minced garlic
1/4 cup finely minced onion
1 tbsp minced ginger
1 1/4 kg chicken, cut into serving pieces
salt and ground black pepper to taste
2 tbsps fish sauce
3 cups water
2 cups peeled and cubed green papaya
2 cups spinach leaves or watercress

Since there wasn’t any green papaya nor raw pawpaw available here (not even at the Asian grocery!), I decided to use potatoes instead. It didn’t make much of a difference, so long as I can smell and taste the ginger-y flavour. Have you any suggestion though for an alternative next time I cook Tinola?

Directions:

1. Heat the oil in a large saucepan and saute the garlic, onion and ginger until the garlic is brown and the onion translucent.
2. Add the chicken pieces and stir well until the chicken is partly cooked. Season with salt, pepper, and fish sauce if desired. Add the water then cover and simmer over moderate heat until the chicken is tender.
3. Uncover the pot and add the papaya. Cook until tender. Turn off the heat and add the spinach leaves or watercress. Serve hot. Serves 4.

Tip: If you like this comforting and delectable ginger and chicken soup, you might also want to try and substitute mussels for the chicken!

Happy cooking!

Source: The Food of the Philippines
by Periplus World Cookbooks

Post from: Blisstree

Chicken Tuesdays: Tinolang Manok

Also from

1 1/2 cups chopped onion
4 tablespoons vegetable oil
1 3 to 3 1/2 pound chicken, cut into serving pieces
1 28-oz can chopped tomatoes
1/2 teaspoon cayenne pepper, or 1 hot green chili
1/2 teaspoon turmeric
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
salt to taste
1 16-oz package mushrooms, trimmed, wiped clean and sliced

Heat the oil in a large, deep skillet or casserole, over moderate heat. Saute the onions in the oil until golden, 3-5 minutes. Add chicken and continue to saute, turning frequently, until chicken turns color, 10-15 minutes. Add tomatoes, spices and salt to taste. Stir and continue to cook over medium heat until chicken is almost done. Add mushrooms and cook an additional 15-20 minutes, unti chicken and mushrooms are done. Serve with basmati rice and/or naan.

Post from: Blisstree

Qorma-E-Samaruq (Chicken and Mushroom Stew)

Chicken in Black Bean Sauce

For 4-6 servings

1 3 to 3 1/2 pound chicken fryer, cut into serving pieces, or the equivalent in chicken parts, deskinned and deboned if desired
3 tablespoons cornstarch
peanut or other high-heat cooking oil for deep-frying

3 tablespoons cooking oil
2 tablespoons minced garlic
3 tablespoons minced ginger
4 tablespoons fermented black beans, rinsed briefly and drained
1/2 – 1 cup homemade chicken stock or water (depending on how “soupy” you want the dish to be)
2 tablespoons cornstarch
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons soy sauce
3 tablespoons Shiaohxing wine
1/2 teaspoon crushed dried Chinese peppers, or 1 long hot pepper, chopped finely
2 tablespoons sesame oil

Coat the chicken pieces with the cornstarch. In a wok or deep-fryer, heat the oil to 375°F. Lower the chicken pieces carefully into the hot fat, deep-frying for about 1-2 minutes or just until surface of chicken turns opaque. Drain and set aside.

In a bowl, mash together garlic, ginger and fermented black beans. In a deep saucepan, heat 3 tablespoons oil over medium-high heat. When hot, add garlic mixture and stir-fry for 30 seconds or until fragrant. Add chicken pieces and coat well with the mixture. Dissolve the cornstarch in the chicken stock. Add the cornstarch mixture and the rest of the ingredients except for the sesame oil into the pot. Bring to a boil, then simmer for approximately 30 minutes (shorter times for deboned meat), covered, stirring often, until pieces are just tender. When chicken pieces are done, remove to a platter or bowl. Bring cooking liquid to a boil and reduce to desired thickness (keep in mind that the thicker the sauce, the saltier it becomes!). Return chicken pieces to pot, stir well to reheat and drizzle sesame oil over. Serve hot over rice.

Variation: Whenever I cook this dish at home, I usually just add pieces of green vegetable to make it healthier and to save time by not having to prepare a separate vegetable dish. Broccoli and peppers are just two examples of veggies that benefit from the slow cooking and suffusing of flavors that happen when you add them to the pot. Always a hit with the kids here.

Post from: Blisstree

Reader Request: Chicken in Black Bean Sauce