IGADO

Roast Chicken

Easy to cook! EnJoy!

Achara

Ingredients


1  Shredded green papaya
2  sliced onions
2  julienned carrots
1  sliced red pepper (sweet)
3  cups cider vinegar
1/4  cup sugar
1  tsp salt
1  tsp  freshly ground pepper




Preparation


Shred papaya using hand grater, boil in vinegar, add other ingredients and simmer for twenty five minutes.




4 (servings)

Chopsuey

Ingredients

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Cooking Instructions

§  In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

§  Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

§  Salt and pepper to taste.

§  Serve hot with rice.

Fried Chicken

Ingredients

§  1 1/2 kilo chicken, cut into pieces

§  1/4 cup of white vinegar

§  5 cloves of garlic, crushed

§  1 cup of water

§  2 cups cooking oil

§  Salt and pepper to taste

Cooking Instructions

§  In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

§  Remove just before the chicken is fully cooked.

§  Strain off liquid.

§  In a frying pan or wok, heat oil and deep fry the chicken until golden brown

§  Place on paper towel to remove excess oil

§  Serve hot with rice and sliced cucumber or atchara (pickled & grated green papaya) on the side.

Rellenong Manok

Ingredients

§  1 whole chicken, deboned with shape kept

§  2 tablespoons calamansi juice

§  2 tablespoons soy sauce

§  1 1/2 tablespoons sugar

Stuffing

§  1/2 kilo ground pork

§  1/2 cup bacon, diced

§  1 cup ham, diced

§  1 can Vienna sausage, drained and sliced

§  1/4 cup sweet green peas

§  1/4 cup carrots, minced

§  1/4 cup breadcrumbs

§  1/4 cup pickle relish

§  1/4 cup raisins

§  1/2 cup cheddar cheese, grated

§  5 whole eggs, beaten

§  1/2 cup butter

§  2 tablespoons soy sauce

§  1 tablespoon sugar

§  Salt and pepper to taste

Cooking Instructions

§  Marinate chicken in calamansi juice, soy sauce and sugar.

§  In a bowl, mix all stuffing ingredients well.

§  Stuff the chicken in all parts.

§  Sew the cavity opening and truss the chicken.

§  Wrap chicken in aluminium foil.

§  Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

§  Open the foil an rub chicken with butter and put back in oven until golden brown.