Chicken Adobo Best Filipino Recipe

The famous Chicken Adobo originated in the Philippines. The dish is prepared using the Inadobo style of cooking. It means cooking with vinegar and mostly soy sauce.

The famous Chicken Adobo originated in the Philippines. The dish is prepared using the Inadobo style of cooking. It means cooking with vinegar and mostly soy sauce. It is a popular method during the olden days when refrigerators and freezers were not yet available because vinegar helps extend the shelf life of food.

Continue reading “Chicken Adobo Best Filipino Recipe”

One-Pot Chicken Pilaf – Quick and Easy Recipe

Recipe for One-Pot Chicken Pilaf

 

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Ingredients for One-Pot Chicken Pilaf:

  • 1 tsp oil
  • 1 small onion, chopped
  • 1 large or 2 small skinless chicken thigh fillets, cut into chunks
  • 2 tsp curry paste
  • 85g rice
  • 200ml chicken stock
  • 140g mixed vegetebles (your choice)

 

Method:
1 Heat the oil in a heavy-based frying pan, then fry the onion for 5–6 minutes until softened. Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in the curry paste and rice. Cook for another minute.
2 Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 minutes, then stir in the remaining vegetables- Scatter over then cover, cook for 10 minutes more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste.

Continue reading “One-Pot Chicken Pilaf – Quick and Easy Recipe”

Sticky Chicken – Asian Style

Tender and juicy chicken that is coated in a sticky sweet, spicy asian sauce.

Recipe for Sticky Chicken – Asian Style

Tender and juicy chicken that is coated in a sticky sweet, spicy asian sauce.

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Ingredients for Recipe for Sticky Chicken – Asian Style:

600 grams thinly sliced chicken – boneless thigh (with skin -optional)
1/4 cup Tablespoon oil
1 cup brown sugar
1/2 cup soy sauce
2 Tablespoons hoisin sauce
1/4 cup ginger, peeled and grated
1/4 cup dried red pepper flakes
4 cloves minced garlic
1 tablespoons pepercorn
1/2 teaspoon salt
1/8 cup apple cider vinegar
1/2 cup pineapple juice
1 tablespoon Sesame seeds
1/2 cup chopped spring onions

 

Method:

Heat a skillet over medium high heat and add oil. Add the chicken and salt and pepper. Cook chicken on each side until tender or until brown on each side. Set chicken aside on plate.

In the skillet combine brown sugar, soy sauce, hoisin sauce, apple cider vinegar, ginger, red pepper flakes, garlic and pineapple juice. Bring to a boil over medium heat until sauce thickens.

 

Korean Style Fried Chicken – Boneless

Source: Korean Style Fried Chicken – Boneless

Recipe for Chicken – Korean crispy fried chicken in spicy, savoury and sweet sauce.

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Breast chicken coated in a crispy, crunchy batter and deep-fried to golden perfection, bursting with the natural and juicy flavor of chicken!

Serves 4 | Prep Time: 10 Mins | Cook Time: 20 Mins

Ingredients:

1 lb chicken breast chicken sliced in 2 inch strips
1 teaspoon margarine
ground black pepper
1/2 cup potato starch
cooking Oil – for deep-frying
sesame seers for garnishing
Spring onion strips for garnishing
Chicken salt powder
3 cloves crushed fresh garlic

 

Dressing:

1 tablespoon korean soybean pepper paste
1 tablespoon mirin
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon soy sauce

 

Preparation and methods for cooking :

Season the chicken with some chicken salt, margarine crushed garlic and black pepper, then coat well with the potato starch. Set aside.

Combine all the ingredients for Dressing until well combined.

Heat up deep skillet or pan for deep frying. Heat the oil to 375F. Coat the chicken strips and shake off the excess potato starch. Drop the battered chicken strips gently into the oil and deep-fry until light brown and become crispy, drain on paper towels.

Combine the Dressing and the crispy chicken strips, toss to coat well. Garnish with the spring onion, sesame seeds and serve immediately.

 

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Suggestions:

First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You may sell this in a small take away rice box.

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