Pinoy Crispy Chicken Adobo Flakes

Adobo is considered to be the national dish of the Philippines.  I believe that all Filipinos have their own versions of this wonderful and very versatile dish.  This time, I tried cooking Crispy Chicken Adobo Flakes.  This recipe is one of my Adobo Series that I could say that I am really proud of not only because my husband loved it but also because it is really yummy to the max!  It could be eaten as is or you can add sliced tomatoes...eat it with rice or garlic rice or even put it in your bread.

I remember that a dear friend and a former colleague of mine used to bring to school her famous adobo flakes each time there would be a celebration.  Everyone would really have fun eating her delicious adobo flakes and in a flash it's all gone.  I think it was their secret family recipe...may be that's the reason why I was not able to get its recipe hehehe.

Well anyway, I suddenly found myself craving for adobo flakes so I did cook one nice adobo flakes dish that I would certainly cook again and again.

Ingredients
1 k chicken breast w/o the skin
1 c water
1/2 c white vinegar
1/2 c kikkoman soy sauce
4 cloves of garlic, smashed
1 medium size onions, diced
salt and pepper to taste
2 pcs bay leaf

Procedure
Mix everything in a measuring glass. 
Place the chicken pieces in a bowl.
Pour the mixture onto the chicken.
Set aside for 30 minutes.
Boil everything together in a medium fire until the chicken pieces absorbed the flavour.
Simmer for 30 minutes.
Remove from fire.
Remove the chicken from the pot. 
Let it cool a bit.
Shred the pieces of chicken using forks or using your fingers.
Put the shredded chicken in a big plate and drizzle with half of the juice of the adobo.
Let it sit for at least 15 minutes.
Heat oil in a pan and deep fry the shredded chicken until they are crispy and brown.
Place the fried adobo flakes in a plate and drizzle again with the remaining half of the adobo juice.  Top with garlic granules (mcormick) and sliced tomatoes.
Serve with rice or bread. 
A comment or two will be appreciated...

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Ginataang Pakpak at Atay ng Manok (Chicken Wings and Liver Braised in Coconut Cream)

I have always loved coconut cream in my dish.  The aromatic flavour coming from it just makes me hungry.  They say the best meat that would really absorb this wonderful flavour would be chicken.  I have proven it true in this dish.  You can really taste the coconut cream in the chicken meat.  The herbs that I have added as an experiment worked wonderful with them too.

Ingredients
1/2 K chicken wings (tips removed)
1/2 K chicken liver
2 c coconut cream (kakang gata)
4 cloves of garlic, minced
1 medium onion, minced
1 chicken broth cube
1 ginisa mix
1 tsp sweet basil
1 tsp paprika
1 tsp chili powder or use the fresh ones
1 tsp powdered ginger or fresh ginger
2 c fresh spinach (or malunggay leaves)
2 tbsp fish sauce
1/2 c water
salt and pepper to taste.

Procedure
Marinate the chicken wings with fish sauce for 15 minutes.
Sear the chicken wings.  Remove from pan.
Sautee onions and garlic.
Add in cube and ginisa mix.  Stir.
Add in the basil, paprika and ginger.
Put in the chicken wings.  Stir.
Put in the chicken.
Add in the liver.  Do not stir.
Pour in the water. 
Add in salt, pepper, and chili powder.
Boil until meat and liver are tender.
Pour in the coconut cream.  Simmer for 5 - 10 minutes.

A comment or two will be appreciated...

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Sticky Chicken Wings

I was supposed to cook buffalo wings but there was no oyster sauce in my pantry so I had to think of something else to cook.  I ended up doing a copy of my usual bbq sauce but without the peanut butter and yep the wings tasted really great!  This one would be great for parties and picnics.

Ingredients
1/2 k chicken wings
1/3 c tomato ketchup
1/4 c dark soy sauce
juice of one lemon
1 tbsp worstershire sauce

Procedure
Mix the ketchup, soy sauce, worstershire sauce and lemon in a bowl.
Marinate wings for at least an hour before frying or grilling.
Serve with chips or mojos.

A comment or two will be appreciated...

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Chicken w/ Riesling and Mushroom

I got this recipe from my That's Life! Real Food recipe book collection that my dear husband has subscribed for me.  Right now I have 43 of them and he's asking me how many more will come?  I told him, maybe the number follows the design on the side of the recipe books hehe! Well anyway, I got curious with one of the recipes and I thought maybe I should try it just to know if my husband would love it and whoooaaah he did!  I did not know that Riesling is a wine before knowing this dish as I am not fond of alcohol no matter what kind they are.  I don't mind adding them to the food I am cooking though since they added more taste to them.

Riesling is a white grape variety which is used to make semi-sweet and sparkling white wine.  According to wikipedia,  it is included in the top 3 white wine varieties together with chardonnay and sauvignon blanc.  It originated in Germany and often consumed when young. Asided from Germany are now being harvested and made as wine in France, Austria, Australia and New Zealand. 

This dish that I cooked has that semi - sweet, tangy taste balanced by the cream added to it.  The result was just marvelous!  It has an appetizing smell and quite very delicious.  I would cook this again for sure.

Ingredients
1/2 k chicken pieces
4 stalks spring onions, minced
1 1/2 tsp, garlic, minced
1 chicken broth cube dissolved in 2/3 c water
1 c reisling or any white wine
2/3 c cream
2 tbsp plain flour
2 egg yolks
salt and pepper to taste
1 tin button mushrooms
1/2 butter

Procedure
Melt half of the butter in a non stick pan.
Sautee spring onions and garlic.
Stir in chicken.
Pour in the chicken broth, reisling and season with salt and pepper.
Boil the chicken for 30 minutes or until they are cooked through.
Meanwhile, melt the remaining butter in a smaller non stick pan.  Cook the mushroom in this butter and season salt and pepper.
When the chicken is cooked through, stir in the mushroom.
Simmer for at least 5 minutes.
Mix the egg yolks, flour and cream in a small bowl.
Switch of the stove and pour in the creamy mixture into the chicken. Stir.
Serve with rice or noodles.

A comment or two will be appreciated...

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Crunchy Herb Chicken Nuggets

What's the best way to prepare chicken which your little ones can enjoy eating?  Make them chicken nuggets -- crunchy chicken nuggets!  I love the nuggets at McDonalds but I think I would prefer to have this one that I concocted hehe!  They're really great!  One thing good about having chicken nuggets is not having to wrestle with the bones.  I remember April, a former colleague, selling chicken nuggets to everyone at school.  I would always get a couple of packets from her because my niece and nephew love them to bits (back then when I was still single).  That's April's bestsellers, she calls them McDo Chicken Nuggets but I think hers are much better that the ones sold at McDonalds.
Anyways, here's my recipe which you can enjoy.  I decided to steam the chicken with herbs boild in water first before frying them to add a twist to it.  The result is quite yummy!

Ingredients
6 chicken breasts, cut into 4 inches long
1 tbsp dried mixed herbs (you can make your own combination)
2 eggs
1 cup breadcrumbs (panko will make them crunchy)
salt and pepper to taste

Procedure
Put in the mixed herbs into the water of the steamer. Boil.
Sprinkle salt and pepper to the chicken.
Put the chicken breasts into the steamer.
Steam for 20 minutes from the time the water boils.
Remove the chicken from the steamer and let it cool and rest for awhile.
Cut the chicken into 4 inch strips.
Dip into the beaten egg and roll into the breadcrumbs.
Deep fry.
Serve with dill pickle sauce or ketchup.

A comment or two will be appreciated...

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Pininyahang Manok

An old family recipe that has been present in many occasions in our home in Bulacan.  My husband calls this dish Chicken Aloha because of the pineapple pieces added to it.  Normally, I would add vienna sausage (Phillips brand) whenever I cook this dish.  I would also include its juice since it adds more taste to the dish.  However, I had to use the ordinary hotdogs because I forgot to grab some from the Asian store in Toowoomba.  The taste is slightly different because of this but still it tastes delicious. 

Ingredients
1 k chicken (any part)
1 c evaporated milk
1 medium onion, diced
1 tsp garlic, minced
8 pcs hotdogs, sliced (or vienna sausage)
1 chicken broth cube
1 300 g tin pineapples, sliced
fish sauce to taste
pepper to taste (optional)

Procedure
Marinate chicken with fish sauce.
Sear chicken on a heated pan.
Remove chicken from pan.
Sautee onions and garlic.
Put back the chicken to the pan.  Stir.
Add in the hotdogs.
Pour 1/2 c water and boil.  Make sure that chicken is cooked.
Let the water evaporates. 
Put in the pinapples with the juice.
Boil.
Add the milk. Simmer for 2 minutes.
Serve.
A comment or two will be appreciated...

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Our Fave Chicken Sopas

This is my own recipe of chicken sopas.  You might notice that like what I did with the chicken at the nilugawang manok recipe, I also marinated the chicken with fish sauce first before cooking the dish.  This would make the chicken more flavoursome so even if you add water or broth to the dish, the meat would not lose much of its flavour. 



Ingredients
500 g chicken wings, chopped
300 g shell pasta (or any pasta you want)
1 c cabbage, shredded
1/2 c carrots, sliced like matchsticks
1 c evaporated milk
3 pcs hotdogs, sliced diagonally
2 tsp garlic, minced
1 medium onion, minced
1 chicken broth cube
4 tbsp  fish sauce
7 c water

Procedure
Marinate chicken with 2 tbsp fish sauce for 30 minutes.
Cook pasta according to packet instruction.
Sautee onions and garlic. 
Put in the chicken and sear the meat.
Put in the hotdogs.
Add the carrots and cabbage.  Stir.
Add water, broth cube and fish sauce.
Boil.  I would usually boil it longer than usual until the chicken meat separates from the bones.
Add the pasta and simmer.
Pour in the milk.
Serve hot.

A comment or two will be appreciated...

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Lime Glazed Chicken Wings (Racquel)

Another contribution of our wonderful and lovely contributor, Racquel Tolentino.  I am quite sure that this dish will treat your palates to heavenly taste.

I will also try this one this weekend.

If you have any recipe that you want to contribute pleas feel free the forms below.  Thank you.
Ingredients :
1kg chicken wings, tips removed
4 tablespoons lime juice
1 tablespoon white-wine vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
2 tablespoons oil
4 spring onions, diagonally sliced
2 limes, thinly sliced
1/2 cup water
4 tablespoons white sugar
1/2 teaspoon white-wine vinegar

Procedure :
1 Place chicken wings in a flat non-metal container. In a bowl, combine lime juice,inegar,sugar and soy sauce. Pour over the wings and turn to coat.Marinate for 30 minutes or longer.

2 Heat the wok and add oil. Remove wings from marinade and stir-fry about 15 mins. until brown and tender. Add spring onions and stir-fry 1 minute. Pour in the marinade. Stir to coat and heat through. Remove to a platter and keep hot.

3 Add the lime and water to the wok and simmer 2 mins. Stir in the sugar and vinegar, and cook until slices are coated with a thick syrup. arrange slices over the wings. Pour over remaining syrup.

A comment or two will be appreciated...

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Felicity's Yummy Chicken Lollipops (repost)

Chicken lollipops are special treats for not only kids but for adults as well. I can not remember a time when I did not see chicken lollipops in a party before. They are always the best sellers for any celebration. They're easy to get, easy to eat and no mess.

The chicken lollipop recipes that you would always find on net or cookbooks would mostly tell you to marinate the chicken with salt and pepper and that's all about it. With a husband and daughters who love tasty food, I would always make sure that the food I prepare would be really yummy. This dish is the best fried chicken he had ever had according to my husband. He had 8 pieces and my daughter had some too. Before I knew it, there's none on the plate anymore.

Ingredients

1/2 k chicken wings

1/4 c fish sauce

1 tsp paprika

1 tsp thyme

1/2 tsp pepper

1 tsp garlic granules

1 egg, beaten

1 c White Wings Crumb in One Mixture

Procedure

Meat Preparation

Remove the wing tips and bin them (or set aside if you want to use them)

Separate the drumette (the part that looks like a small drumstick) from the wing (the part with two little bones) by cutting.

Make small cuts at the smaller end bone of the drumette and slide the meat towards the bigger end bone. Mold it like a lollipop using your hands.

Find the smaller bone tips (end bones) in the wing. Remove the smaller of the two bones by making a small cut on the smaller end bones. Slide the meat towards the bigger end bones until you can remove the smaller bone. Do this with care because you don't want the meat separate from both bones. Mold it like lollipop using your hands.

Place the chicken lollipops in a bowl and drizzle with fish sauce. Put in pepper, garlic granules and paprika. Make sure that the marinade is well spread in all chicken lollipops. Use hands in mixing.

Set aside the chicken lollipops for 30 minutes.

Frying
Dip the chicken lollipos onto the beaten egg and then roll onto the bread crumbs.
Deep fry.
Serve with your favorite dip

Note: If you do not have panko bread crumbs, you can use the ordinary one. If you are feeling adventurous, try the quick oats. If you want more flavor, use the White Wings Crumb in One mixture.

A comment or two will be appreciated...

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Felicity's Chicken Lollipop

Chicken lollipops are special treats for not only kids but for adults as well.  I can not remember a time when I did not see chicken lollipops in a party before.  They are always the best sellers for any celebration.  They're easy to get, easy to eat and no mess. 

The chicken lollipop recipes that you would always find on net or cookbooks would mostly tell you to marinate the chicken with salt and pepper and that's all about it.  With a husband and daughters who love tasty food, I would always make sure that the food I prepare would be really yummy.  This dish is the best fried chicken he had ever had according to my husband.  He had 8 pieces and my daughter had some too.  Before I knew it, there's none on the plate anymore.

Ingredients

1/2 k chicken wings

1/4 c fish sauce

1 tsp paprika

1 tsp thyme

1/2 tsp pepper

1 tsp garlic granules

1 egg, beaten

1 c White Wings Crumb in One Mixture

Procedure

Meat Preparation

Remove the wing tips and bin them (or set aside if you want to use them)

Separate the drumette (the part that looks like a small drumstick) from the wing (the part with two little bones) by cutting.

Make small cuts at the smaller end bone of the drumette and slide the meat towards the bigger end bone.  Mold it like a lollipop using your hands. 

Find the smaller bone tips (end bones) in the wing.  Remove the smaller of the two bones by making a small cut on the smaller end bones.  Slide the meat towards the bigger end bones until you can remove the smaller bone.  Do this with care because you don't want the meat separate from both bones.  Mold it like lollipop using your hands.

Place the chicken lollipops in a bowl and drizzle with fish sauce.  Put in pepper, garlic granules and paprika.  Make sure that the marinade is well spread in all chicken lollipops.  Use hands in mixing.

Set aside the chicken lollipops for 30 minutes.

Frying
Dip the chicken lollipos onto the beaten egg and then roll onto the bread crumbs.
Deep fry.
Serve with your favorite dip

Note:  If you do not have panko bread crumbs, you can use the ordinary one.  If you are feeling adventurous, try the quick oats.  If you want more flavor, use the White Wings Crumb in One mixture.

A comment or two will be appreciated...

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Easy Chicken Curry

Curry is actually an English word which believed to get its origin from the Tamil word "Kari" which means sauce with its components --veggies and /or meat cooked in spices.

 It is interesting to note that as early as mid 17th century, merchants had been selling this mixture of spices to the members of the British East India Company although it is also said that the word "curry" had been used already in 1390 even before India has contacts with Britain. (source:wikipedia). 

If your are familiar with India history, you would know that India was occupied and ruled by the British government for a long time until Mahatma Gandhi started his peaceful revolution and India got its independence.  India was divided into two after it won its freedom - Hindu India and Muslim Pakistan which up to now has not resolved the problem between them. 

Well anyway, back to curry, the spices which are found in a curry mix would be fennel, mustard, cumin and tamarind pods. This mixture had been popular even before the birth of Christ.  Later on, hot chilli peppers were added to it.  It later became popular all throughout Asia.

I had my first taste of curry when we went to Green Leaf Resto in SM city North EDSA.  It was not as strongly hot as I was expecting.  I actually enjoyed eating it even if I didn't really like the aroma of the dish.  When I came to Australia, my husband bought tins of curry mixes (green and red ones).  That's when I found out that he's a curry lover. 

Here is the recipe that I have made up myself.

Ingredients
1/2 k chicken breast, cut into pieces (depends on how big or small you want them)
1 tin Thai Green Curry soup base
1 medium onions, diced
1 tbsp garlic, minced
2 tomatoes, chopped
1 capcicum, sliced diagonally
1 medium carrot, diced
1 potato, diced
1 small tin green peas (optional)
1 tin coconut cream (or fresh ones from the coconut first squeezed juice)
fish sauce to taste

Procedure
Pour fish sauce onto the chicken and marinate for 15 minutes.
Sear the chicken.  Remove from fire. 
Sear the potatoes and carrots.  Remove from fire.
Sautee onions, garlic,tomatoes and capcicum in a wok.  Put in the chicken, carrots and potatoes.  Stir.
Pour in a cup of water.  Let it boil.
Pour in the curry sauce.  Let it boil. Stir.
Lower the fire.
Pour in the coconut cream. 
You can add more water or cream if the curry is quite strong to your liking.

Note:  If you want to use the curry powder instead of the ready mix soup base in tin, just add 2 tsp of the powder, small piece of ginger (ground), and small piece of turmeric (yellow orange ginger).  You can also add other veggies if you like.

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Spicy Chicken Wings Adobo

This is first of the recipes that I would make for my Adobo series in my foodblog so please enjoy reading, cooking and eating. 
The Philippines is an Adobo Nation.  If I am ask what is my mother country's national dish, I would definitely say adobo without batting an eyelash.  Adobo is a Filipino dish that I think has the most variations...depending from the family you come from, town or province or region you come from.  No adobo dish will taste the same.  Each one has her/his own version.  My husband would always tell me, "how come this adobo is different from the adobo you last cooked? and from the other adobos that you cooked?"  Gee, I have no answer for that haha!  What I have learned from my husband, adobo should not be cooked with vinegar overpowering the taste of the dish...he said it would kill the adobo taste.  So this time, I made sure that I take note of all the amount of each ingredient that I would add to my adobo dish.  I have also decided to add a kick to it ...adding hot chilli flakes!  There result is quite delicious.  I suggest that you try this next time you decide to cook adobo.

Ingredients
1/2 k chicken wings
1/3 c vinegar
1/4 c soy sauce
1 tbsp oyster sauce
1 tsp worcestershire sauce
1 tsp knorr or maggie savour
1 tbsp hot chilli flakes
1 tbsp sugar
1 tbsp garlic, minced
1 tbsp garlic, granules
1 medium onions, sliced into rings

Procedure
Mix all the ingredients except onions and minced garlic and the chicken.  Marinate the chicken in the mixture for an hour.
Heat oil in a non stick pan.  Fry the chicken until golden brown. 
Remove the chicken from the pan and set aside.
Sautee garlic and onions. Put in the chicken. Cook for 5 minutes.
Pour in the marinade sauce.  Boil the chicken until cooked.

A comment or two will be appreciated...

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Chicken Kiev

Chicken Kiev originated in Ukraine.  Kiev is the capital of the country...so there goes the name kiev.  But Russians, however, claims that this dish has its origin in Moscow and that it was invented in Moscow Merchants' Club in the early 20th century. 

Later it became popular in Russian restaurants.  it was introduced in Britain in 1976 and became Marks and Spencer's first ready made meal.  Basically it's a boneless chicken, pounded and rolled around garlic butter and herbs which can be fried or baked.  (wikipedia, Ukraine food history)

This is one of my husband's favorite.  Early in our marriage, I have noticed that my husband would always order either chiken kiev or chicken parmigiana whenever we go out for tea (dinner) so I asked him why.  He said, "I've always loved chicken...with lots of garlic and butter on it."  So this is the reason why I really had to find out how this one would be cooked.  I think it's a bit complicated ...I mean the recipe.  I came across this recipe of Masterchef judge (UK) John Torode.  I think this is the easiest chicken kiev recipe that I have found...so I really have to test it.  The result was really yummy...juicy...oozing with butter and garlic.

Here's the recipe so you can also try it.

Ingredients
Chicken
4 chicken breast
1 large egg, beaten
100 g plain flour
1 tsp paprika
150 g fresh white breadcrumb
oil for frying

Garlic Butter Stuffing
150 g butter, softened
2 large garlic cloves, crushed
1/2 lemon, zested + 2 tsp juice
handful flat - parsley, finely chopped

Procedure
Mix the garlic butter ingredients and season with a little salt.  Put on clingfilm and roll into a long log, about the width of a very fat thumb.  Chill until firm.
Lay the chicken breast flat on a board  with the side  that had the skin on downwards.  Make a cut lengthways in from the edge. then keep gently slicing until you have a butterflied the breast.  Repeat with the other breasts.
Divide the butter into 4 smaller logs.  Put a log in the middle of breast then wrap the chicken around so it is still the same shape but a little fatter in the middle. 
Mix beaten egg with a splash of milk and season well.  Combine the flour and paprika on a large plate then put the bread crumbs on another.  Roll each breast in the flour, then in the egg and then in the breadcrumbs.  Put in the fridge for 20 minutes to set.
Heat a 1 cm depth of oil in a large fyring pan.  Gently cook the chicken for a few minutes until golden brown, then turn and color the other side.  Think about the way the chicken will be presented, and put the opposite side to the join down first, as once you start to turn the chicken, the breadcrumbs can get a bit messy.
Take the chicken from the pan and put on a baking tray covered wiht baking parchment.  cook in a 190C for about 15 minutes, until crisp and golden.

Note: cling film is cling wrap, and parchment is baking paper...




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Turbo Roast Chicken in soy, lemon and herbs

Turbo roast chicken has always been a favorite in our family.  I still think that no one can beat my father's roasted chicken. 

Each time he made one when he was still around, the whole family would devour the chicken like starving hyenas...hehehe.  I guess that's the exact way to describe it.  Everyone will fight over the legs and the wings.  I will get the wings of course!  Tatay would usually marinade the chicken with soy sauce and calamansi (calamondin) juice.  He then would put fresh tamarind fruits inside the chicken cavity and tied the chicken up with string tightly.  After it was cooked, Tatay would get all the tamarind and mix it with the chicken drippings...making a wonderful sauce for the roast chicken.  Believe me, it's one hell of a roast!  The succulent meat is sooo heavenly!  Oh if only we have fresh tamarind here, I would surely make that same roast that my father would usually make for us.

In this recipe, I made my own  concoction of herbs, soy sauce, lemon juice and olive oil.  My husband was asking me if I got the recipe from the internet and I told him no.  This is mine and mine alone haha!  So as usual, my husband is one curious guy when it comes to ingredients, he asked me how I made the roast...what herbs did I put on it ...and so on and so forth.  I think I've made him more amazed of my adventurous cooking skills.

Ingredients:

1 medium size whole chicken
2 lemon
1/4 c olive oil
1/2 c soy sauce
1 tbsp garlic, minced
2 tsp salt
1 tsp of each of the ff herbs

• thyme
• rosemary
• coriander (cilantro)
• parsley
• oregano
• basil

Procedure:

Make small slits or incisions around the chicken.
Rub olive oil on the chicken and set aside.
In a small bowl, mix all the rest of the ingredients and the juice of one lemon.
Marinade the chicken with the mixture.  Do this in a baking pan.  Slice the lemon into two and put inside the cavity of the chicken.  Set aside for at least 20 minutes.
Put the chicken in the turbo.  Set the temperature to 200C and the timer to 40 minutes.  After 40 minutes, flip the chicken to cook the other side. Set the timer of another 20 minutes.
Use the drippings as sauce.
    
A comment or two will be appreciated...

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Sweet and Spicy Hoisin Chicken Wings

This is one of my family's favourite.  The spiciness and the sweetness brought by the honey makes this dish really yummy.  Most of the recipes I see online or in my cookbooks would not include honey in its ingredients.

But I want to try something different so I added pure honey to it and the result was really good.  Hoisin sauce is also called Haxian sauce is a Chinese dipping sauce.   Traditionally, it is made from sweet potatoes.  Water, sugar, soy beans, white vinegar, salt, garlic, chilli peppers, and coloring agents.  Although the word Hoisin means seafood, there are no seafood in its ingredients.

Ingredients:  1/2 K chicken wings (cut into two, remove tips)
1/2 c hoisin sauce
1/4 c pure honey
1 tsp ginger, grated or 1/2 tsp ginger powder
1 tsp chilli flakes

1 tbsp garlic
1 tbsp soy sauce
1 tbsp rice wine vinegar

Procedure:

1. Combine all the ingredients by whisking.
2. Marinade chicken wings for half an hour or more.
3. Preheat oven to 250 C
4. Place a foil (big enough to cover the chicken) in a big baking pan.
5. Place the chicken in the foil. Make sure that they are not overcrowded.
6. Pour the marinade and seal with foil.
7. Bake for 20 to 25 minutes or until cooked through and the glaze is brown

Note:  If you want the chicken a bit crispy, open the foil 10 minutes before baking ends.  Turn the chicken after 5 minutes.  I usually use lee kum kee for the hoisin sauce.

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Nilugawang Manok

I remember lugaw being the most cooked food in my old home before. When someone gets sick, a mother gives birth, someone died, or it's cold and raining, you can be sure that lugaw would always be present. If my tatay would not be able to cook one, he would go to the talipapa or bayan to buy us lugaw (but of course, I would still prefer that he be the one to cook this for us). 

This has also become a good moneymaking business by enterprising people.   The term "Tubong Lugaw" literaly means big profits out of small capital. Just imagine how much water would they pour into that giant pot. Amazingly this does not affect the taste of the lugaw (based from my experience in eating lugaw at the palengke's karinderya).


My nanay and I have different ways of cooking lugaw. I don't know which one tastes better but since she's my mother, I would probably say hers is better lugaw (though I know mine is better hahahah).

Nilugawang Manok (my version)

Ingredients
8 pcs chicken wings
1 C glutinous rice
2 L water
2 pcs knorr or maggie chicken cubes
1 pc medium size onions, diced
2 tbsp garlic, minced
1/4 C spring onions, minced
fish sauce or patis
pepper
eggs (optional) boiled

Procedure:

• Boil the chicken wings in the 2 L of water with 1 pc of chicken boullion cube until the meat becomes tender. Set aside the chicken broth. Put the chicken wings in a bowl and remove the bones. Marinate with fish sauce for 15 minutes.
• Sautee onions, garlic, spring onions in a big wok. Add chicken wings. Pour the chicken broth. Add the other chicken broth cube. Add the glutinous rice and stir continuously. You can add more water if you want. Remove from fire when the glutinous rice is cooked.
• Serve in a bowl. Put eggs, spring roll and pepper.

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