Recipe: Crispy Garam Masala Chicken with Pechay Greens

While waiting for my son to come home from his night out with his friends (yes I’m still that kind of a mom and it’s his birthday). I kill my time with either eating in the kitchen, watching Netflix, reading a book or writing a new recipe. Today I’m doing the latter. 

I came up with this recipe when

I wanted to do Tikka Masala but don’t have yoghurt and the rest of the ingredients. The Hungarian sausages serves as an extender since I have a small portion of chicken left. (My boys have hefty appetites.) I had a nice bunch of pechay and I wanted to wash only one pan after eating. Hehehe. 

Warning: the sauce at the bottom is very addictive. 

Crispy Garam Masala Chicken with Pechay Greens

450 grams chicken cut ups

2 pcs. Hungarian Sausage, biased cut into 2 inch thick slices

1 teaspoon Garam Masala

1 teaspoon brown sugar

A few sprigs chopped cilantro 

Pinch of red pepper flakes

Juice from a lime or calamansi

A drizzle of olive oil

Salt and pepper to taste 

Pechay greens 

Butter, salt and pepper for sauté 

1. Preheat oven to 250 C. 
2. Rub chicken with all of the spices. Marinate for an hour or overnight. 
3. Heat a cast iron skillet until smoking. Pick up chicken and sausages from the marinade and brown them on one side. 
4. Turn over and pour the rest of the marinade over. 
5. Bake in oven for 18-20 mins or until thoroughly cooked and crispy on top. 
6. Sauté the pechay in butter and season with salt and pepper. 
7. Tuck in the greens after the chicken is cooked. 
8. Serve with mashed potato or rice. 

Happy eats!

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Recipe: Korean Fried Chicken

My family loves to go to this local Korean resto for their KFC aka Korean Fried Chicken or simply called as Chikin or Dakgangjeong in Korea. Our pockets aren’t that deep so we can’t really afford to eat there as often as we want to but you can make this at home with easy to find ingredients. If you can fry a chicken, then you can do this. I don’t claim my recipe to be authentic but I develop them with with some Korean ingredients found in local supermarkets like the gochujang and the fried chicken breading. You can just use potato flour or cornstarch if you can’t find any but the Korean chili paste is a must. It usually comes in big red plastic tubs of it but there are also ones in small tubes found in local supermarkets if you don’t use them often. I use @bountyfreshph chicken cut-ups bought at @landersph for this recipe. 

Serve with pickled veggies like this kimchi with some fresh sliced cucumber added.

KOREAN FRIED CHICKEN

• 400 grams chicken cut-up pieces or chicken wings / drumsticks / chicken strips
• 1 tbsp rice wine or calamansi juice
• 1 tsp minced ginger
• 1 tsp salt
• ground black pepper
• 1/2 cup potato starch or corn starch
• cooking oil for deep frying 

KOREAN FRIED CHICKEN SAUCE

• 3 tsp tomato sauce ketchup
• 1 tsp gochujang or according to taste
• 1 tbsp soy sauce
• 4 tbsp honey
• 1 tbsp cup brown sugar
• 1 tbsp finely minced garlic
• 1 tsp sesame oil
• toasted sesame seeds

1. Clean and dry the chicken. 
2. Add the rice wine, ginger, salt and pepper and half the starch. Set aside. 
3. Mix all ingredients for the sauce and heat until the sugar melts. Set aside. 
4. Heat oil for deep frying in a pan until it reaches 175C or 345F. 
5. Add the remaining starch on the chicken and mix until it costs all of them. 
6. Deep fry  the chicken pieces in oil until its cooked about 3 to 5 minutes, drain on paper towels.
7. Fry a chicken again for the second time and this time for another three more minutes until outside is crispy. Careful not to overcrowd the pan or else the chicken gets soggy. 
8. Place the chicken in a large bowl and pour the sauce over it. 
9. Toss the chicken until it’s evenly coated with the sauce.
10. Transfer in a serving dish and sprinkle with toasted sesame seeds.

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Recipe: Pan Roasted Cilantro Coriander Chicken

I’m baking this chicken with the cilantro and coriander seeds that I got last week at the supermarket. As you know, both herbs come from the same plant being the former as the leaves and the latter as seeds. Both completely different in flavors yet they fuse beautifully in this poultry dish. A dash is of cumin and lemon adds smokiness and a bit of of tang in the end, and the chicken liquid seasoning rounds off all the flavors in this dish. Not your typical lechon manok variety. 

Pan Roasted Triple C (Cilantro Coriander Chicken)

by Jenny Sibi

Prep Time: 30 min

Cook Time: 30 min

6082776

Ingredients (4-5)

• 400 g chicken cut ups
• 1 tsp black pepper
• 1 bunch cilantro, chopped ( save some for garnish)
• 1 tsp coriander seeds, roasted and pounded
• 1 pinch cumin powder
• 1 pinch chili flakes
• 1 tsp Knorr Savor Rich Chicken Liquid Seasoning
• Drizzle of olive oil
• Juice of half lemon (reserve the other half)
• Pinch of coarse salt (on the surface just before searing)

Instructions

1. In a large bowl, place chicken cut ups inside and rub with the pepper, cilantro, coriander seeds, cumin powder, chili flakes, chicken seasoning, olive oil and juice of half lemon. You may include the lemon slices in the bowl while marinating in the ref for at least 30 minutes covered with cling wrap.

2. Preheat oven to 220C. Arrange chicken in a tray and sprinkle the coarse salt over the skin side of the chicken.

3. In an ovenproof cast iron skillet, heat olive oil to a high and sear the chicken cut ups skin side down until it’s nicely browned and crisp. Flip the chicken and pour the rest of the marinade in the chicken.

4. Place the skillet in the oven and continue to roast them for another 15 to 20 minutes or until cooked though.

5. Remove from oven and drizzle some honey (optional), cilantro and the remaining lemon juice just before serving.

Serve hot with rice.

Happy eats!

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Recipe: Chicken Pork Crockpot with Rosemary and Lemon

Easy peasy recipe. Just mix all marinade ingredients, dump in your stoneware slow cooker or crockpot and turn it on. Come back a few hours later cooked and it’s ready to eat.  I love cooking in crockpots. It slowly brings out the flavors of the ingredients with low heat without drying it up and it gives me more time to enjoy other things to do. 

You may omit the pork. This is actually a variation of the chicken pork adobo which my kids love but I wanted to experiment with different seasoning without using soy sauce. I skipped the rosemary  since fresh rosemary is already packed with flavor. It might be too overwhelming. 

Ingredients:

450 grams chicken (Any part will do. Skinless is also good). 

50 grams lean pork cubes

Marinade:

2-3 garlic cloves, smashed

1/2 teaspoon pink Himalayan salt (adjust according to taste)

2 drops Black Pepper Vitality

2 drops Lemon Vitality

Juice of half a lemon then dump the slices with the marinade. 

1 sprig fresh rosemary (about a teaspoonful or two)

3 teaspoons extra virgin olive oil

1/4 cup water

Mix all of the ingredients above and leave in a covered glass bowl to marinate overnight. Remember not to use ziplock or plastic bowl for marinating when using Vitality oils. 

Next day, remove the lemon slices from the marinade before putting the chicken in the crockpot. ( the rind can make the dish bitter. Crank up the heat to the following time:

• Low for 6 hours
• Medium for 3 hours
• High on 1 hour

Note: Each crockpot differs in cooking time for certain types of meat and the liquid measurement also varies, so adjust accordingly. Do not add more than 1/2 cup of water unless you want this dish with lots of sauce. 

For conventional stovetop cooking, use more liquid as in cooking adobo. 

Enjoy. 

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Recipe: Good Ol' Fried Chicken and Mojos

Recreating Shakey's famous Chick n' Chips wasn't easy until now. I still couldn't get their 11 secret herbs and spices...or was that KFC?? Well at least I got the technique...well almost. And this is my tamad version.

INGREDIENTS:

• Pieces of chicken drumstick with thighs or any choice parts that you prefer. (I like Bounty Fresh brand because it doesn't have that poultry feed smell. We used to run a small poultry business back in the province and I know how a dressed chicken should smell.) Washed well, dried and soaked in evaporated milk. Just enough to keep them moist.

• A packet of Crispy Fry brand of seasoned fried chicken breading. (This is why I call it tamad.)

• Potatoes (Choose the large spuds and scrub the skins clean with veggie wash and plenty of water. You may opt to use baking soda and water. Rinse well) Slice them in wedges or mojos style with skin on. Pat dry.

PROCEDURE:
Dredge the chicken pieces in the breading mix as directed in the packet. Set aside. Coat the potatoes in the same breading mix. Dredge the chicken pieces again in the remaining mix and fry in hot oil. The more layers of breading mix stays on the chicken longer the crispier it becomes when fried. Turn the chicken over when one side becomes nicely browned and cover. Lower the heat to a medium and let it cook though for about 8-10 minutes. At this point, the chicken breading becomes soft. Open the cover when its fully cooked and turn up the heat again to make the chicken crispy on both sides.

Do thesame thing with the potatoes. Dip in breading again (add more if necessary) and fry these without cover in medium heat until half cooked. Remove from heat and refry them again in a higher temperature until crispy on the outside.

BONUS: Home Made Gravy
Make a roux with 1 tablespoon butter and 1 tablespoon flour. Brown the flour on low heat further until golden in color. This will be your guide to the color of your gravy. Add 1/4 of the commercial chicken cubes (another tamad method instead of chicken stock) and 3/4 cup to a cup of either water or unseasoned stock. Heat until thickened. If too thick, add more liquid. If too thin, heat until reduced to a desired consistency. Keep in mind that the gravy will thicken more as it cools down. You may add ground black pepper if you like. (If you are really tamad, skip the gravy and use catsup.)

Serve with the chicken and mojos with a side dish of mashed potatoes.

Enjoy.

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