TINOLANG MANOK

This is one classic Filipino food, just like the pork-chicken adobo. This dish is best during lunchtime or even dinner when it is raining. The ingredients are the following:

½ tablespoon oil
2 cloves garlic, crushed
1 cube ginger, pounded
1 piece onion, sliced
1 whole chicken, cut into desired sizes for serving
2 pieces green papaya, cut into serving pieces
patis or fish sauce
sili leaves

Heat oil in pan. Fry garlic, ginger and onion, then add chicken. Mix well and when the chicken is partly done, add enough water to cook chicken until tender. Add papaya and cook soft but mushy. Season with fish sauce or patis. Add sili leaves before turning off heat.

SWEET AND SOUR CHICKEN

2 cups pineapple chunks, reserve the juice
1 tbsp cornstarch
1 tbsp brown sugar
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tsp oil
1/8-cup chicken broth
½ lb boneless skinless chicken breast and cubed
1 small red bell pepper, sliced and chopped
1 small green bell pepper, sliced and chopped
1 small onion, sliced
½ cup snow peas, ends trimmed
2 cups hot cooked rice

In small bowl, whisk first 5 ingredients. Set aside after. In large non-stick skillet, over high heat, put ½ teaspoon oil with some broth. Add half chicken; stir-fry 2 minutes until juice is clear and chicken changes color; remove from wok. Repeat process with the remaining chicken; remove from the wok. Add remaining ½ teaspoon oil and broth if necessary, red pepper and green pepper, onion and snow peas. Stir-fry until tender-crisp. Add pineapple and cornstarch-juice mixture into the wok; cook; stirring constantly to prevent sticking. Put back chicken into wok and heat through. Serve over rice.

SOY CHICKEN

THE INGREDIENTS:

1 lb chicken
1 cup soy sauce
1 cup vegetable oil
½ cut ketchup
½ cup sugar
1-1/2 tablespoons garlic powder

Combine all ingredients, except chicken, in a baking dish; mix thoroughly. Put chicken in marinade and turn over after 5 minutes. This allows the marinade mix to blend well with the chicken. Put on grill and cook until middle is white and cooked. Serve when hot.

SINAMPALUKANG MANOK

THE INGREDIENTS FOR THIS DISH ARE THE FOLLOWING:

½ kilo chicken pieces
rice washing or plain water
3 pieces tomato, quartered
1 piece onion, sliced
1 cup banana heart, cut up
1 tbsp salt
10 pieces tamarind
1 tbsp fish sauce or patis for short
1 piece long pepper
1 tsp usbong ng sampalok
½ tsp vetsin (optional)

Simmer chicken in enough water or rice washing. Cover and let to boil until cooked. Add tomato, onion, banana, banana heart and salt. In another pan, cook tamarind until soft; mash and strain to get pulp. Add to chicken mixture and boil again. You may add water is necessary. Season to taste with patis or fish sauce. When almost cooked, drop a piece of long pepper and a teaspoon of usbong ng sampalok. Sprinkle with vetsin to intensify the taste of the chicken and the ingredients. The vetsin can be omitted if desired. Serve this dish while it is still hot.

STUFFED CHICKEN FOR ALL SEASONS

1 whole chicken (deboned)
1-cup glutinous rice
Salt
Sugar
Oyster sauce
Seasoning
Dried shrimp or hibi
Lotus seeds
Chicken cubes/pork cubes
Oil for frying

Wash the boneless chicken. Set aside. Steam the glutinous rice until cooked. Mix remaining ingredients except for the oil. Boil for a minute then mix with glutinous rice. Put the rice stuffing into the chicken. Fry stuffed chicken for about 20 to 30 minutes until brown. Serve with some vegetables and oyster sauce on the side if desired. Serve while it is hot.