Chicken Adobo (Filipino Style)

Ingredients

• 2 tablespoons vegetable oil
• 1 (3 pound) chicken, cut into pieces
• 1 large onion, quartered and sliced
• 2 tablespoons minced garlic
• 1/3 cup white vinegar
• 2/3 cup low sodium soy sauce
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 bay leaf

Directions

1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

TangSuyuk (Sweet & Sour Pork)

RECIPE INGREDIENTS:

• 1 lb pork tenderloin (you can also substitute beef)
• 1 tsp ginger juice
• 2 tsp soy sauce
• 1 tsp sugar
• 2 cups of vegetable oil for frying
• 1 large green bell pepper
• 1 med size onion
• 1 carrot
• 6 shiitake mushroom (pyogo busuht)
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• Frying batter:
• ½ cup flour
• 2 tbsp cornstarch
• ½ cup water
• 1 egg (egg white only)
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• Sauce:
• 1 cup of water
• 2 tbsp corn starch
• 2 tbsp soy sauce
• 4 tbsp vinegar
• 4 tbsp sugar
• 
  

Procedure

• Cut the pork meat into thin strips, about 1/4” x 1/4” x 1½” pieces. Add ginger juice, soy sauce and sugar to the pork; mix well and set aside.
• Cut the vegetables into large bite sized pieces.
• Make frying batter by mixing the flour, water and egg white. Dip each of the marinated pork strips into the batter.
• Put 2 cups of vegetable oil in a deep pan or pot. Bring it to medium high heat. Deep fry each of the strips for 2-3 min on each batch. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy.
• Now make the sauce: in a large pot, put one cup of water and add 2 tbsp of corn starch, mix well. Turn the heat on to medium high – when it starts boiling, add all the cut vegetables, stir and add 2 tbsp of soy sauce, 4 tbsp of vinegar and 4 tbsp of sugar. Bring to a boil for the 2nd time, and when the liquid thickens, turn the heat off.
• In a large plate, add the fried pork strips, then pour over the strips with the boiled sauce/vegetable mixture and serve while warm.

Boon Tong Kee (Chicken Rice)

Ingredients

for the chicken

1 whole 1.8kg white-skinned chicken
50 gram ginger, sliced
2 bulbs spring onion, split into half and tied together
20 gram Salt

for the rice

1 kilogram rice

30 gram garlic
30 gram shallots
40 gram old ginger
20 gram salt
10 gram Sugar
20 gram chicken essence
100 gram chicken fat
1.2 kilogram chicken stock

Preparation Method

1. Chicken: Put the chicken into a large pot. Press its head down and add water until it covers the whole chicken to gauge the amount of water needed to boil the chicken.

2. Chicken: Take the chicken out. Then add the salt to the water. Put in the sliced ginger and spring onion and boil the water.

3. Chicken: When the water is bubbling, hold the chicken by the head and put the rest of the body back into the pot. Lift it up and repeat the motion five times, so that the boiling water will cook the insides of the chicken.

4. Chicken: Put the whole chicken back into the pot, making sure that the head is under the water. Then cover the pot and turn off the heat. Leave the chicken in the hot pot for about one hour.

5. Chicken: For authentic Cantonese-style chicken, take the chicken out only half an hour before you serve. then wash the chicken under running tap water or ice water. The taste will be slightly blander, but the meat will be more tender.

6. Chicken: Keep the thick stock for the rice.

7. Rice: Wash the rice, so that it can absorb enough water to be cooked properly later. Drain the water and leave the rice to dry for half an hour.

8. Rice: Dice the garlic, shallots and old ginger. Mix them together.

9. Rice: Take a spoonful of the mixture (about 20g) and fry it in the chicken fat until the mixture turns golden brown. Pour in the chicken stock. Add the salt, sugar and chicken essence. Stir till they dissolve completely.

10. Rice: Add the rice to the boiling stock. Stir until most of the stock evaporates,

leaving a pot of fragrant, moist rice. Then serve the chicken and rice.

Daeji Bulgogi (Spicy Marinated Pork)

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 clove garlic, minced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon monosodium glutamate (MSG) (optional)
• 1 pound beef top sirloin, thinly sliced
• 1 carrot, julienned
• 1 green onion, chopped
• 1/2 yellow onion, chopped

Directions

1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.