Chicken Potato Salad with Garlic

What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator.

• 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth
• 2 chicken breasts, boiled in salted water and cubed
• 6 hard-boiled eggs, chopped
• 2 cups mayonnaise
• 2 tablespoons white onions, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon calamansi juice
• 4 tablespoon salt
• 2 teaspoons white sugar
• 2/3 teaspoon white pepper
• lettuce leaves
• parsley
• 1 hard-boiled egg, sliced

 

Procedure:

1. In a bowl, mix together the potatoes, chicken and eggs.
2. Cool before adding the other ingredients.
3. In a small bowl, mix the remaining ingredients.
4. Add to potato mixture and blend well.
5. Cover and refrigerate several hours or overnight before serving.
6. Serve on a bed of lettuce leaves. Garnish with parsley and hard-boiled sliced eggs.

Chicken Macaroni Salad

• 1 package elbow macaroni (250 g.), cooked and drained
• 2 cups chicken meat, diced
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup pickle relish
• 2 cups cheese, grated
• salt and pepper
• 1 teaspoon calamansi juice
• 3 hard-boiled eggs, chopped
• lettuce leaves
• parsley

Procedure:

Mix the above ingredients. Garnish with lettuce leaves and parsley. Chill and serve.

Potato Salad Recipe

Potato Salad

Ingredients:

• Potato (160 g)
• Celery (40 g)
• Onions (40 g)
• Pickles (20 g)
• Green bell pepper (25 g)
• Lettuce (30 g)

For the mayonnaise:

• Egg white (1 pc)
• Olive oil (240 ml)
• Salt (3 g)
• Pepper (2 g)
• Sugar (3 g)
• Nu salt (2 g)
• Sweet n' low (2 g)

Procedure:

1. Scrub the potato. Steam or boil until it is tender but do not over cook. Peel it afterwards.
2. Then, drain potato and cut it into half a dice.
3. Set aside the potato. When the dressing is ready, combine potatoes and dressing.
4. Mix well. It is important not to break or crush the ingredients.

For the dressing:

1. On a mixing bowl, pour in the egg white. Then add the salt, pepper, nu salt and sweet n' low.
2. While whisking, add a small amount of oil until it thickens/ combine.
3. Mix with potatoes.

Simple Chicken Curry Recipe

Ingredients

• 500g chicken breast or thigh fillets, sliced
• 1 onion, chopped
• 2 cups broccoli florets
• 1 1/2 cups mild curry sauce or marinade
• 270ml can coconut milk
• fish sauce and fresh lime juice, to taste

Method

1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan.

2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

Lemon Honey Chicken Pinoy Recipe

Ingredients

    * 1 tblsp sesame seeds
    * 1/4 cup lemon juice
    * 2 tblsps soy sauce
    * 1/2 cup honey
    * 1.5kg chicken lovely legs, skin removed

Asian Vegetable Mix

    * 1 x 125g packet baby corn
    * 2 red capsicums, thickly sliced
    * 1 bunch Chinese broccoli, coarsely chopped
    * 1 bunch baby bok choy, coarsely chopped
    * 1/4 cup oyster sauce

Method

1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens.

2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly.

3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking.

4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaining vegetables to pan and boil until tender. Drain well. Transfer vegetables to a large bowl. Add oyster sauce and toss well to combine.

5. Serve chicken on Asian vegetable mix.

Notes

Chicken lovely legs are chicken drumsticks which have the skin and about 2cm of the bone removed above the first joint. You can substitute lovely legs with drumsticks or wings. If using wings, reduce cooking time by 10 minutes. Lovely legs are available at chicken shops or butchers.

Tinolang Manok Recipe

Also known as Chicken Ginger Stew

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

• 
  1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and sliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)
  
  
  
  

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain rice on the side.
  
  
  Tags: Chicken Stew, Tinolang Manok, Chicken, Stew