Chicken Chop Suey Special

ALL YOU NEED:

• 1/4 Kg pork slices
• 1 cup ham slices
• 1/2 cup lard
• 1 cup diced red and green bell peppers 
• 1/4 kg pork slices
•  1/4 cup soy sauce salt and pepper to taste
• 2 Tbsp "camote"powder or cornstarch dissolved in 1/4 cup water
• 1/2 cup sliced,dried mushrooms (soaked in water)
• 1/2 cup water chestnuts,sliced
• 1/2 cup carrots coins
• 1 cup cauliflower
• 1 cup shredded Chinese cabbage
• 1/2 cup green onions,cut 5 cm long

PROCEDURES:

      Fry chicken and pork slices in hot lard.Add onions,ham,mush rooms and celery.Pan fry a few minutes;then add soy sauce,chestnuts,cauliflower and carrots.Add 1 cup stock and cook a few minutes or until cauliflower is half done.Add flour paste and simmer 5 minutes.A few minutes before serving,add shredded cabbage and cut geen onions.Add more soy sauce and seasonings as desired.

VARIATIONS:

1. Use broccoli or  Brussels sprout instead of chinese cabbage.
2. For meatier dish,add livers and gizzard(1/5 kg).Fry gizzards along with chicken and add livers along with ham slices.
3. Omit ham slices and use 1/4kg shrimp meat (size of little finger halved lengthwise.

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Chicken Asado

ALL YOU NEED:

• 1 fryer,cut-up(3/4kg)
• 1/2 cup vinegar
• 1/2 cup chopped onions salt and pepper to taste cooking oil for deep fat-fry
• 2 Tbsp lard
• 1 tsp minced garlic
• 1/2 cup sliced onions
• 1 can tomato sauce
• 1 cup potato wedges dash of paprika

           Marinate chicken in vinegar,chopped onions,salt and pepper.After one hour,drain: deep fat-fry until all surfaces are nicely brown.Set aside.Saute in 2 Tbsp lard: minced garlic,sliced onions and tomato sauce,Add browned chicken and enough water for cooking (1 cup stock) 20 minutes.Ten minutes before serving,add potatoes.Season as desired.For a thicken sauce,mix 1 Tbsp corn-starch in 1/4 cup water before adding along with potatoes.

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Chicken Tinola(Stewed Chicken in Ginger)

ALL YOU NEED:

• 1 Kg (2.2 lb) stewing chicken cut up
• 1Tbsp cooking oil
• 1 piece fresh ginger about the size of the thumb,chooped
• 6 cup rice water or enough water to cover meat pieces
• 1/2 tsp minced garlic(optional) salt and patis" to taste
• 1/2 cup "malunggay"or"sili"leaves(or spinach)

INSTRUCTIONS: 

• Heat oil and brown ginger lightly.Pantry chicken pieces until meat changes color.add water,salt,or"patis"to taste.
• Cover and simmer until chicken is done.Add green papaya or substitute and cook until tender.Just before serving,add "sili"or"malunggay"leaves;cook a minute only and remove from the stove or serve immediately.

VARIATIONS:

          Chayote"sayote"or upo(sponge gourd)may be used in lieu of green papaya.

         For simpler cooking,especially if chicken has its own fat,just cover the meat with enough water in deep kettle.Throw in the ginger and seasonings,bring to boil and simmer until chicken is tender.

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