Almond Chicken

Next  time I'll certainly use chopped almonds...whole ones turned out hard to bite. :D Serving above is for the little boy...I don't think my tummy would be satisfied with a little portion but I'm trying to cut down on rice....haaays. (FitYummyMummy is a must!)

Feel free to make adjustments...I'm not much into measuring exactly but this is the recipe I followed...it really calls for blanched almonds but I only had whole ones.

Ingredients

* 3 tablespoons soy sauce
* 3/4 teaspoon salt
* 1 teaspoon cornstarch
* 2 teaspoons sherry
* 3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
* 1 1/2 cups peanut oil for frying
* 1 cup blanched almonds
* 1/3 cup sliced mushrooms
* 1/2 cup diagonally sliced bamboo shoots
* 1/2 cup diagonally sliced celery
* 1/4 cup thinly sliced onion
* 10 whole water chestnuts, thinly sliced
* 1/4 cup peanut oil
* 1/3 cup chicken stock

Directions

1. Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.

2. Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.

3. Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.

4. Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

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Sizzling chicken

I've long wanted to buy a sizzling plate...I really miss those sizzling chicken, spare ribs  and sisig with lots of gravy, buttered veggies and mashed potato on the side. Yeap, calorie overload! I saw some at amazon but I still haven't got the "lust" to click the buy button. :D Since they'd be shipped from the U.S., I am having second thoughts - the shipping may cost more than the article itself.

I'm too lazy today...weather has gone down below 0° and I feel so heavy...aside from having eaten a lot. lol. Apologies. I have the chicken sizzled on our grilling pan and immediately served it along with everything else. Well, it doesn't have the bubbling effect but it tastes pretty much the same...

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Orange Chicken

You've probably had this from Chowking. I had. I tried it because this is their newest dish back when we were home. I have always enjoyed orange chicken. I thought this might be good since I think all Chowking dishes are good. ;)  I was rather disappointed to see a very small portion served before me. It didn't help that the chicken pieces were tough. I was used to having them crunchy outside but juicy inside. I can't even recall how it tastes.

So here's an ambitious attempt to mimic the said dish. This time, with tender chicken meat.

Ingredients:

2 lbs boneless skinless chicken breasts, cubed
1 ½ cups all purpose flour
1 beaten egg
¼ teaspoon salt
¼ teaspoon pepper
panko breadcrumbs (optional,dish in above photo has no panko )
oil (for frying)
orange carpels (pith removed)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced ginger root
½ teaspoon garlic (minced)
2 tablespoons chopped green onion (optional)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Coat chicken pieces with flour, dip in egg then coat with panko. If you're not using panko then dip the chicken pieces first on egg and coat with flour.

Deep fry the chicken pieces until golden brown. Drain the oil well, or set aside on paper towels as you prepare the sauce.

In a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken and add red pepper flakes. This enhances the flavor. Garnish also with green onions and orange carpels if you like. The orange carpels might be a little difficult so use the canned ones.

Happy cooking and eating!

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Pininyahang Manok (Pineappled Chicken)

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"There are no accidents," says Uguay the tortoise in Kung Fu Panda...so it was as I was bloghopping yesterday, one mom featured Pininyahang Manok. I still have a whole chicken getting thawed so I thought Pininyahang Manok is the perfect dish for it. I searched online for a recipe and there were many versions. There are those who put evaporated milk instead of coconut milk. Some include tomatoes and lemongrass while others have carrots, potatoes and bell peppers as vegetable additions.

I was not so sure which would be the better recipe so I asked friends over at facebook "evap vs coconut." Just then, Ces sent a message for this week's Lasang Pinoy theme....coconut! So here goes my entry, a product of two coincidences...Since there are variations of this dish, I tweaked mine a bit.

Ingredients:

1 medium-sized chicken, cut up
1 can pineapple chunks
1 tablespoon oil
2 tablespoons of minced garlic
1/2 cup of chopped onions
1/2 cup of coconut milk
salt/fish sauce and pepper to taste
strips of red bell pepper
cubed carrots & potatoes (optional)

Steps for Preparing Pineapple Chicken

-Separate pineapple juice from chunks.
-Marinate chicken pieces in the pineapple juice for five minutes or longer.
-Place the chicken and juice in a pot on medium heat. Wait for the liquid to evaporate abit so that the juice seeps in. Set aside.
-Saute garlic and onions in oil then add the chicken pieces, potatoes and carrots.
-After a few minutes, add the pineapple chunks and coconut milk. Wait for a few minutes before putting in the bell pepper.
-Simmer until the sauce is creamy. Season with salt or fish sauce and pepper. Serve over rice.

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Food Friday - Chicken Curry

Chicken Curry (yellow)

Hubby likes spicy foods, so Thai is a perfect choice. Since I do not know how to cook chicken curry, I am thankful for canned curry that only needs meat, onions to be added to it. ;-)

Instant yellow curry, serve over rice!

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Lasang Pinoy Sundays - On a Stick

Chicken fillet on stick with Satay Sauce.

I am late posting this entry because I cannot find this lone photo of something on a stick =D

I did not make this dish, it was from a chinese restaurant but here is a recipe for the Satay Sauce.

1 (10 ounce) can coconut milk
1/2 cup crunchy peanut butter
1/2 small onion, grated
1 tablespoon dark soy sauce
2 teaspoons brown sugar
1/2 teaspoon red pepper flakes

Combine all ingredients and heat over medium fire, bring to a boil while stirring frequently. Serve over grilled chicken fillets.

For more spice and everything nice, visit Ces' page - click on logo above.

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Food Friday - Breaded Chicken with Pineapple and Honey- Hollandaise Sauce

I was inspired by McDonald's weekly burgers Chicken burger to make this dish. I completely forgot to list down my ingredients but I'll surely post it soon! Happy Food Friday!

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Food Friday - Chicken Skin

More calorie overload for me! lol, this is just a small piece I stripped off my fried chicken, It is never a good idea to eat this in big servings....=D

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Cordon Bleu

(Homemade Cordon Bleu)

Ingredients:

patis(fish sauce )
pepper
lemon juice
eggs
flour
breadcrumbs
cheese slices
ham
chicken breasts
cooking oil

How to:

Cut the chicken breasts open. Marinate the chicken meat in fish sauce, pepper and lemon juice (calamansi will do). Leave at least for 2 hours, turning the meat once in a while.








Roll the cheese slices inside the ham then put each roll inside the chicken meat.





Heat the oil at this time. Put the flour, beaten eggs, and bread crumbs in separate plates.
Coat each chicken breast in order: 1. flour 2. egg 3. bread crumbs.
Make sure that they are well covered, so they won't open while being fried.






Deep fry the breasts until they are golden brown.

Voila! Serve with rice and ketchup or just with potato salad.

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Side dish: Word for the day

Kartoffel (n) : potato

synonym: Erdapfel

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