Charlie Chan Chicken Pasta

1 bottle java sauce (I prefer Aristocrat's)
Lots of garlic, minced
4-5 pcs. Red pepper (the small hot ones)
Butter
3-4 pcs. Shiitake mushroom (soak in water for 20 mins, de-stem, and cut into thin strips)
2-3 pcs. Chicken strips (breast or thigh)
Oyster sauce
Salt
1/2 cup roasted nuts
1 pack spaghetti noodles

Directions
Cut the chicken breast or thigh into strips, and marinate in oyster sauce for 10-15 minutes.
Over low heat, in a non-stick pan, melt butter.
add the minced garlic until it turns brown (still over low heat so as not to burn them)
Add the chicken strips and mushroom strips.
Add the roasted nuts.
Pour 1 bottle java sauce.
Taste the sauce, if it already tastes good for you, then add in the noodles. If not,
Add little amount of oyster sauce and salt.
Serve hot.
Note: Add little amount of oil while boiling your spaghetti noodles. So the dish will not be dry.


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Ingredrients:
500 g Spaghetti
2 pcs Chicken fillet, sliced into strips
(I prefer using thigh fillet but breast is also good.)
1 1/2 Tbsp Cornstarch
3 Tbsp Oil
1 Tbsp Soy Sauce
3 cloves Garlic, minced
1/4 tsp Chili flakes
1 Tbsp Chili sauce
14 oz Java sauce
1 Tbsp Oyster sauce
1 cup Shitake mushrooms, sliced
1 cup Peanuts, unsalted
1 stalk Green onion, chopped (as garnish)
Salt and pepper to taste

Procedure:
1. In a bowl, mix together chicken, soy sauce, cornstarch, and pepper. Marinate the chicken for at least an hour.
2. Boil water in a pot. Add a pinch of salt and a dash of oil. Cook the spaghetti for 8 to 10 minutes or until al dente. Drain and rinse.
I actually like rinsing my pasta to stop the cooking process and get rid of excess starch, that way, it won’t get soggy.
3. In a pan, heat oil. Add garlic and saute until light brown. Put the marinated chicken strips and stir fry. Add the Shitake mushrooms and chili flakes. Cook until everything is tender. Set aside.
4. In the same pan, mix the java sauce, oyster sauce, and chili sauce. Simmer until it thickens.
I want to cook the sauce separately since I don’t want the chicken to absorb all the brown color from the sauce. This is also the best time to adjust according to your taste because it is practically how the whole dish will taste like. If you want it really spicy, then add more chili sauce.
5. To combine them all, add the pasta and the chicken fillet mix into the pan and toss.
6. Finally, add the peanuts and cook for another minute or two. Add salt and pepper if desired. Garnish with green onions.

Sopas

Chicken (preferably breast and neck)

Onions, diced

Garlic, crushed

2 c of elbow macaroni

Carrots, diced

Potatoes, diced

Spring onions

Cabbage, shredded

Hard-boiled eggs

1 cup of evaporated milk

Salt and pepper

Patis (fish sauce)

Add chicken in a pot of boiling water. Bring to boil. Add salt and pepper and simmer until cooked. Remove chicken, de-bone and set aside. Return the bones to the pot. Add onions, potatoes and a tablespoon of diced carrots, and continue simmering for flavorful chicken broth.
Meanwhile, heat oil in a large saucepan. Throw in garlic and sauté until golden brown. Scoop out 2 or more tablespoons of fried garlic and set aside. Add shredded chicken into the saucepan, sprinkle with patis and stir-fry until slightly browned. Transfer more than half of the cooked shredded chicken in a bowl and set aside.

Throw in onions into the saucepan and continue cooking for about 2 minutes. Discarding the chicken bones, pour in the chicken broth from the other pot. Add more water if necessary to have enough liquid for soup as well as to cook pasta. Add elbow pasta when the soup boils and simmer until al dente. Throw in the rest of the diced carrots and shredded cabbage and cook for another 3 minutes. Slowly add milk while stirring to avoid curdling. Adjust the taste with patis or salt. Cook for another minute then serve hot topped with shredded chicken, fried garlic, ringlets of spring onion and sliced hard-boiled eggs. Mix the yolk with your portion of soup.

Chicken Mango Roll

Chicken Roll - Like the one I use to eat way back in highschool - one of my favorite snacks - I usually match it with soya milk. *-* really yummy n tofiluk hihihi

Chicken breast, cooked and cubed/shredded
ripe mango
mayonnaise
breadcrumbs
salt and pepper
oil for frying

"still don't know the exact measurements 'cause i'm still trying to figure out how to make it."

"since mango is in-season now... i think have to buy chicken breast to try cooking this one."

Spicy Chicken Fillet Sandwich

Ingredients:
7 cups vegetable oil
1/3 cup Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves4 tomato slices

1. Preheat 7 cups of oil in a deep fryer to 350 degrees. You could also use aheavy skillet and fry in small batches. For a healthier version, broil thechicken in the oven.
2. Mix the pepper sauce and water in a bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprikaand garlic powder in a different bowl.
4. Pound each of the chicken pieces until about 3/8-inch thick. Trim if necessaryto help it fit on the bun. For easy cleanup, place the chicken in a zipbag before pounding.
5. Coat each piece with the flour, then roll it in the watered down peppersauce. Coat the chicken again in the flour mixture and set it aside. Repeatfor other fillets.
6. Fry the chicken for 10 minutes or until they are brown and crispy. Removethe chicken to paper towels to drain.
7. Prepare each sandwich by grilling the face of the hamburger buns on a hotfry pan. Spread 2 teaspoons of mayonnaise on each bun.
8. Place a tomato slice on the mayonnaise, then stack lettuce on top of thetomato.
9. On the bottom bun, place one piece of chicken.10.Assemble and serve warm.

Fried Chicken

1 Tbs sugar

1 1/2 cups self-rising flour

1/2 cup cornstarch

3 tsp seasoned salt

2 tsp paprika

1/2 tsp baking soda

1/2 cup biscuit mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1 Chicken (Cut into Pieces)

2 eggs, mix with 1/4 cup cold water

1 cup corn oil (for frying)

Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.
Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

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3 pounds chicken
1 quart buttermilk
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 cup butter
16 ounces vegetable shortening

Chicken Gravy:
4 tablespoons pan fat and bits
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne

Directions

Preheat oven to 350°

1. Place the chicken parts in a medium-sized bowl and add enough buttermilk to submerge the chicken. Cover with plastic wrap and place in the refrigerator for 8–12 hours or overnight.
2. Remove the chicken from the refrigerator. Remove the chicken from the buttermilk and shake off the excess, and bring to room temperature. Discard the buttermilk.
3. Combine the flour, cornstarch, salt, cayenne pepper and freshly ground black pepper in a plastic bag. Add the chicken and shake to coat. Remove the chicken pieces from the bag, shaking off any extra coating.
4. Melt the butter and vegetable shortening in a large frying pan over medium-high heat.
5. Bring the temperature of the fat to 355º Fahrenheit. Brown the chicken in batches, cooking three or four pieces at a time until golden (three to four minutes). Make sure to bring the fat temperature back up to 355º before you begin browning each batch.
6. Remove the browned chicken from the fat (reserve fat for gravy), pat off excess grease with paper towels, and set the chicken on a cake rack placed over a cookie sheet.
7. Bake the chicken on the rack for 35–45 minutes or until fully cooked. Serve hot or cold.
Chicken Gravy
1. Carefully pour off most of the chicken’s cooking fat, leaving only four tablespoons in the pot. Turn the heat to medium-high and whisk in the flour, forming a roux. Whisk vigorously to scrape up all of the flavorful bits from the bottom of the pan.
2. Lower the heat if needed and cook for several minutes, stirring often, until the nutty flour scent is gone and the mixture begins to turn golden brown.
3. Add the chicken stock to the roux in a thin, steady stream, whisking constantly to prevent lumps.
4. Bring the gravy to simmer and cook, stirring occasionally, until it is reduced in volume by about half.
5. Add the salt, pepper, and cayenne pepper. Mix well.
6 Taste the gravy and adjust the seasoning if needed.
NOTE: Don’t panic if your gravy lumps up a bit. Just whirl it in the blender or run it trough a strainer—Perfection!

Chicken Burger

Makes 4 sandwiches.

2 whole chicken breasts, boned and halved
1 cup teriyaki marinade
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
3/4 cup alfalfa sprouts
4 lettuce leaves
4 large tomato slices
4 slices Swiss cheese
Salt & Pepper, to taste

1. Marinate the chicken for at least 30 minutes in the teriyaki marinade.
2. Preheat your grill to medium heat.
3. Brown one side of each bun on the grill.
4. Cook the bacon in a pan until crunchy, then set aside.
5. Grill the chicken breasts about 5 minutes on each side, until cooked through.
6.Apply about 1/2 tablespoon of mayonnaise on the bun.
7. Divide the sprouts into 4 portions and place on each bottom bun.
8.Then, put a lettuce leaf, and a slice of tomato on top.
9. Put one chicken breast on top of the tomato.
10.Add a slice of Swiss cheese on the chicken, and 2 pieces of bacon.
11.Top with the other side of the bun.
12. Microwave for roughly 10 seconds to warm.

Chicken In Mushroom Sauce

1 5-pound roasting chicken, cut into serving pieces

Flour

salt and pepper

1 cup oil / canola oil

Butter

1/4 cup rich chicken broth

1 small onion, chopped

1/2 pound fresh mushrooms, sliced

1 clove of garlic, crushed

1/2 cup sour cream

1/2 cup heavy cream

Salt and pepper

Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.

Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.

Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.

Chinese Chicken Livers

Ingredients
1 lb chicken livers
1 tbsp soy sauce
1/4 c vegetable oil
2 tbsp honey
1 tbsp white wine
1 or 2 cloves minced garlic

InstructionsWash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for15 to 20 minutes. I usally turn the livers about half way.

Chicken Corn Soup

3 c chicken broth

1 can creamed corn

1 c chicken; diced, cooked, skinned

1 tbsp cornstarch

2 tbsp cold water

2 egg, seperated

2 tbsp parsley; finely, minced

Combine chicken broth, corn, and chicken pieces in a large saucepan.Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking,uncoverd, for 3 minutes. Beat egg whites untill foamy; stir intosoup. Reduce heat to a simmer and cook until foamy. Ladle soup intoindividual bowls and garish with parsley. Serve hot.

Buffalo Wings

chicken wings

garlic powder

salt

red pepper

1/4 to 1/2 cup butter, melted

hot pepper sauce, to taste

Wash chicken wings. divide at joints. Place jointed chicken wingson a large cookie sheet sprayed with cooking oil spray. Sprinkle with garlicsalt, salt, and red pepper.
Bake in a 400-degree oven about 1/2-hour or until they start tobrown. Take out and turn all chicken wings over and sprinkle thatside with salt, garlic salt , and red pepper. Bake

Korean Chicken Soup

Ingredients
1 tablespoon toasted sesame seeds

8 cups chicken broth (preferably homemade)
2 tablespoons finely chopped garlic
2 tablespoons finely grated fresh ginger
1/2 cup uncooked white rice
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili paste
1 cup shredded cooked chicken
2 scallion, finely chopped

Directions
1.In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
2.Add rice and reduce the heat to med-low; simmer until the rice is tender, 12 to 15 minutes.
3.Stir in soy sauce and sesame oil. Add chile paste to taste.
4.Add chicken and heat until warmed through.
5.Ladle the soup into bowls and garnish with scallions and sesame seeds.

Honey Mint Roast Chicken

1 whole broiler-fryer chicken
1 tsp. salt
1/2 tsp. paprika
1/4 c. honey
2 tbsp. lemon juice
2 tbsp. melted butter
2 tsp. chopped fresh mint or 1/2 tsp. dried mint
1 tsp. grated lemon peel

In shallow pan, place chicken. Sprinkle cavity and skin with salt and paprika. Roast in 350 degree oven for 60 minutes. In a small bowl, mix together honey, lemon juice, butter, mint and lemon peel. Remove chicken from oven, brush with glaze. Return to oven and roast 25 minutes more or until fork tender.

Honey Roast Chicken

1 stick butter
1/2 c. white onion, minced
2 cloves fresh garlic, minced
1/4 c. Dijon mustard
1/2 c. mild honey
1 tsp. salt
1 tsp. curry powder
2 tsp. mango chutney
handful raisins

Melt butter in saucepan, saute onions and garlic. Add remaining ingredients (except chicken) and saute.
1/4 lb. chicken and1/2 lb. chicken
Dip in honey mixture and soak. Put on shallow baking pan. Bake at 400 degrees for 1 hour.

Cantonese Roast Honey Chicken

1 (3 lb.) chicken
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. Chinese five star spice
2 thin slices ginger, crushed
2 cloves garlic, crushed
Cilantro leaves for garnish

GLAZE:
1 1/2 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tsp. honey
1 tsp. sesame oil

Rinse chicken and pat dry. Separate skin and flesh with your fingers. In a small bowl, combine soy sauce, salt, and five star spice. Rub 1/2 of the mixture over the chicken flesh under the skin. Rub the remaining mixture on the outside of the skin. Place the crushed ginger and garlic under the skin of the breast. Cover the chicken and refrigerate for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl. Preheat the oven to 375 degrees. Stand chicken on vertical roaster or on a rack in a foil lined shallow baking dish. Roast 45 minutes. Brush with glaze for another 10 minutes. Cool, chop. Sprinkle with cilantro and serve.

Chicken Yakisoba

1/2 cup soy sauce
1/2 cup water
1/2 cup granulated sugar
6 tablespoon dark sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 boneless, skinless chicken breasts, halves
28 oz fresh yakisoba noodles, uncooked
1 large carrot, julienned
1 large white onion, julienned
sesame seed for garnish
1 sliced green onions for garnish

Instructions:
To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.
To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard.
In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer.
Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or until just cooked through. Cut cooked breast into julienne strips.
Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls. This recipe makes very generous servings.

Chicken Yakitori

Ingredients:
1/4 cup honey
1/4 cup mirin (a sweetened rice wine)
1/4 cup dark soy sauce
2 lb boneless, skinless chicken breasts
2 bunch scallions, cut into 2-inch lengths

Directions:
1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil and simmer for 5 minutes. Cool to room temperature. (This sauce may be made 4 to 5 days in advance and refrigerated until needed.)
2.Split the chicken breasts in half down the center. Cut each half into 1-inch wide horizontal strips.
3. Alternately skewer the chicken and scallion pieces. Pour the marinade over all and let sit for 20 to 30 minutes. When ready to server, grill over hot coals 4 inches from the heat source, 3 minutes per side, bast- ing with any extra marinade.

Chicken Ala King

2 cups chicken meat, cubed
1 cup button mushrooms, quartered
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup chicken broth, plus extra
1/4 cup quickmelt cheese, grated
1/4 cup red and green bellpeppers, seeded, pitted and diced
salt
black pepper, ground
quickmelt cheese, grated(optional)

Instructions:
1. in a hot saucepan, saute chicken meat and mushrooms until chicken in just cooked. transfer to plate and keep warm.
2. in the same pan, melt butter and stir in flour. whish vigorously until no lumps are left and cook for 1 minute.
3. slowly add milk and broth and simmer to thicken.
4. stir in chicken-mushroom mixture, cheese and bellpeppers. cook for 5 minutes. adjust seasoning with salt and pepper. add more chicken broth if too thick.
5. transfer to ovenproof bowl and sprinkle with grated cheese on top. broil until cheese melts and slightly browned, if desired.
Serve hot!

Orange And Lemon Roasted Chicken

1 whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves

Instructions:
Preheat oven to 400 degrees F.Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Chicken Afritada

Ingredients:
1 kilo chicken (cut into parts)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

Instructions:
1. In a casserole, brown chicken on both sides and set aside.
2. Sauté garlic and onion.
3. Pour in the stock and tomato sauce.
4. Bring to a boil and add in the chicken.
5. Allow simmering until chicken is cooked.
6. Add in potatoes and allow cooking.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot.

Chicken Arroz Caldo

1 T. olive oil

4-8 cloves of garlic

1/2 onion, diced

1 pound chicken drummettes (or wings)

Ginger, sliced

1 C. sweet rice

1 C. calrose rice

3 C. chicken broth

2 C. hot water

1. Saute garlic, onion, and ginger in olive oil in a stock pot.

2. Add in chicken. Saute until browned.

3. Add chicken broth. Bring the broth to a boil.

4. Add sweet rice and rice (uncooked). Cook for 5 minutes.

5. Add hot water. Reduce heat to a simmer. It's done once the rice is soft.