PARBOILED CURRY MARINATED CHICKEN…ROASTED

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Baked Chicken

PARBOILED CURRY MARINATED CHICKEN…ROASTED
(Curry Marinated Chicken-Boiled-Roasted)
Visitors coming was asked by my daughter to prep a quick and simple
chicken course to complement “pot luck” items brought by couples.
CLQ (chicken leg quarter) came to mind quite swiftly.
Dashed to nearby cold storage and got hold of raw mats to use.
Behold.

Prep time:   4 hours (marinating time)
Cook time:  45 minutes parboiling & 30 minutes roasting
Total time:   5 hours 15 minutes
Serves: 10
Cooking media: big boiling casserole, silicon-end tongs, slotted scooper, small stainless bowl to melt butter, brush,                                               wire whisk, foil lined roasting pan

INGREDIENTS:
10 pieces CLQ cut into thigh part and drumstick making them 20
2 liters tap water
100 ml. milk (full cream, non fat, skimmed…your preference)
10 grams salt (any)
5 grams ground black pepper
1/2 bar salted or unsalted butter
2 packs of my preferred instant curry paste…IKAN BRAND

Ikan Brand Curry Paste

NOTE: This is my favorite. Just Google the brand and find out where you can get them.
Or you may utilize your choiced one. Instant curry paste makes cooking life easier for you.

PROCEDURES:

  1. Into big casserole, whisk well the 2 packs of curry paste into your 2 liter water.
  2. Add in milk, pepper and salt. Continue on until solids are well dissolved.
  3. Drop chicken parts ensuring top is well covered by marinade.
  4. Wedge unto ref (not freezer) and marinate for 4 hours.
  5. Withdraw and under medium heat parboil for 45 minutes.

NOTE: 45 minutes is the total boiling time. From start (come-up time) until you reach 45 minutes.

  1. In waiting mode, melt butter. Set aside.
  2. Boiling done, with slotted scooper or silicon-end tongs, scoop up carefully and arrange chicken pieces unto roasting pan skin side up.
  3. Brush generously with butter. Finish off or pour remains all over.
  4. Pre-heat oven and under 193degC (380degF), roast for 30 minutes. DONE. Garnish. Present.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Chicken Feet

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Chicken Feet

“CHICKEN FEET”

(The Favorite Chinese Dimsum Innovated)

The dreaded per-served prep by some. Others consider it

as “a-must-side” in combi with their dimsum and dumpling sets.

Called “adidas” by many.

Whether we like it or not…it’s a delicacy.

“Adobo” instantaneously quipped by friends.

“Oyster sauce and black beans sautéd” butted-in by office staff.

NOPE.

“Achuete colored, sesame oil and garlic infused” was my reply.

“Achuete colored” (fresh annatto seeds soaked in tap water)

 Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Serves:    6

Cooking media: sautéing pan, pressure cooker, timer

Game plan: This is fast. Be alert.

INGREDIENTS:
1 kilo chicken feet (about 24-26 pieces), fully cleaned, toes and nails cut,
1 bulb small fresh garlic, cloves peeled and crushed
80 ml. soya or palm oil for sautéing
50 ml. sesame oil
3 grams salt
2 grams ground black pepper
6 pieces star anise
2 pieces finely chopped “sili labuyo” (bird’s eye chilies)
2 pieces chopped small “sili pansigang” (chili finger, banana chili)
100 grams achuete seeds soaked in150 grams tap water for 1 hour. Strained. Colored water set aside.
OPTIONAL MSG…2 grams
Water 50 ml.

PROCEDURES:

  • 1 Heat soya/palm oil in sautéing pan. Add in garlic. Brown a bit.
    1. Pour in chicken feet, scatter the salt, pepper, star anise and the OPTIONAL MSG. Tumble constantly until light brown.
    2. Transfer to suitable pressure cooker. Add in sesame oil, sili labuyo, sili pansigang, colored water and the 50ml. tap water.
    3. Cover and cook. When “whistling” starts set timer to 3 minutes. Done.
    4. Carefully subject cooker under running tap water to cool off. Retrieve feet in a suitable server and scoop up the yummy sauce on a separate bowl.
    5. Serve. Enjoy. Use of chopsticks will add to your family’s excitement.

    Note:
    There ‘s a need to sauté chicken feet in an open wide mouth pan as doing it straight via pressure cooker might dismember and/or break feet prematurely due to tight space during tossing and tumbling..

    DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

     

    • Chicken Breast and “Ampalaya” Salad

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    Chicken Breast and

    CHICKEN BREAST & “AMPALAYA” SALAD
    (FRIED CHIX BREAST with BITTER GOURD/MELON in a GREAT SALAD )

    Healthy “finger food tummy-pushed by red wine”
    is at center stage again.
    “Ampalaya” (bitter gourd/bitter melon) is great for those
    who have high glucose bodily index.
    Sans skin, breast presents the healthiest part of chicken.
    Fry in olive oil, mix them altogether along with sliced apple, tomatoes,
    carrot and cucumber. Drizzle with “your own healthy vinaigrette”.
    What more is there to enjoy with friends?

     


    chicken breast picture

    CHICKEN BREAST & “AMPALAYA” SALAD

    Prep time Cook time Total time
    1 hour. 30 mins. 1 hour 30 mins.

    Makes/Serves: 4
    Cooking media: frying pan with cover, slotted ladle to scoop out fried chicken cubes, bowl for mixing veggies
    Game Plan: Frying chicken, flesh so moist, results to splatters. Cover the pan.

    Ingredients
    • MEAT:
    • Breast of medium chicken, fully cleaned, de-boned, de-skinned, cubed, seasoned with 5 grams salt .
    • 3 grams ground black pepper. Set aside.
    • VEGGIES:
    • 1 small “ampalaya” , thinly sliced, soaked in water with salt for 30 minutes then hand squeezed to drain out bitter juice. Set aside.
    • 1 medium tomato, sliced
    • 1 small apple, fully washed, skin intact for more colorful presentation, half sliced-half cubed
    • ½ cucumber, de-skinned, sliced
    • ½ carrot, de-skinned, sliced
    • VINAIGRETTE:
    • 50 grams mayo (any)
    • 20 grams mustard
    • 15 ml. EVOO (Extra Virgin Olive Oil)
    • 8 ml. cane vinegar
    • 2 grams brown sugar
    • 3 grams salt
    • 2 grams cracked black pepper
    • 100ml. EVOO (Extra Virgin Olive Oil) for frying

    Instructions
    1. Heat oil and fry chicken cubes until light brown. Set aside.
    2. While frying, mix and tumble well all veggies in a bowl.
    3. Follow up by blending your vinaigrette to a sauce consistency.
    4. In your serving plate, pour in veggies, garnish them with fried chicken cubes by the side and drizzle with vinaigrette for a different salad prep.

    DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

    3.3.3077

    Create Your Own Spicy Chix Wings

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    9060643.jpg

    CREATE YOUR OWN “SPICY CHIX WINGS”
    (DEEP FRIED WINGS BATHED WITH ULTRA PIQUANT SAUCE)
    Philippine setting on a Friday, past 5:00pm (post work hours),
    traffic snarls everywhere…bad idea to spend onset of weekend
    in usual crowded habitués.
    More so afterwards, to travel amidst aggravated monstrous traffic
    due to heavy downpour flooding most areas.
    Just go home, I convinced myself, to which I nodded yes.
    Spend the night with wifee, sip my fave beer
    and make it push through to my tummy this simple concoction.
    Super yummy where hot sauce blend rounded off wings’ taste.

    spicy wings picture

    Spicy Chix Wings
    Prep time Cook time Total time
    1 hour 10 mins 1 hour 10 mins

    Cooking medium: deep frying pan or a deep fryer, small casserole, big bowl, tongs

    Special instruction(s): if you ain’t “spicy-tongued”, be ready with cold sweet beverage.

    NOTE: used oil can be re-used for 2-3 more times for sautéing or frying. Just refrigerate.

    Ingredients
    • 6 pieces fully cleaned wings, tips cut, wingette separated from drummet.
    • Marinated in enough tap water with 15 grams salt for 1 hour.
    • PIQUANT SAUCE:
    • 500 ml. soya or palm oil
    • 60 ml. tomato catsup
    • 80 ml. Tabasco-Red OR 100 ml. Sriracha hot sauce
    • 20 ml. pineapple juice
    • 10 grams brown sugar
    • 3 grams corn starch
    • 10 grams dried chili flakes for additional flavor & garnish
    Instructions
    1. In a small casserole, heat and consistently whisk catsup, hot sauce, pineapple juice, corn starch and sugar.
    2. When a bit viscous remove from heat and set aside.
    3. Heat oil in deep frying pan or in deep fryer. Drain well marinated wings and deep fry for 5-7 minutes.
    4. Tongs out fried wings unto the bowl and pour your “ultra piquant sauce”. Give some tossing and tumbling to let sauce adhere to all sides of wings.
    5. Tongs out unto your serving plate, drizzled with some chili pepper flakes. DONE.
    6. Using your bare hands, enjoy the night with your loved one.
    DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
    3.3.3077

    Yasai Itame (My Version)

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    yasai itame

    “YASAI ITAME” (My Version)
    (STIR FRIED VEGETABLES)
    “Yasai Itame” is the Japanese word for stir-fried vegetables. “Yasai” denotes vegetables while “Itame” means stir fry. My first order each time a chance to dine at Jap-Resto comes.
    Truth is, the dish needs no recipe to follow at all. Any veggies peeping out of your ref or leftovers or any combination you desire can result to this prep.
    Flex your muscle by tossing and turning this dish with thinly sliced pork, chicken, beef, seafood or veggies-all.
    Infused a bit of Filipinism again to bolster my wish of having ultra healthy solid which my red still will push down-way to my tummy. I dare you to make it. Loved ones will love you more.

     

    Yasai Itame (My Version)
     
    Print
    Prep time
    Cook time
    Total time
     
    Serves: 4
    Ingredients
    • MEAT:
    • ½ chicken breast, deboned, sliced nicely

    • VEGGIE MIX:
    • 1 small carrot, julienned
    • 1 small turnip (singkamas), julienned
    • 1 red bell pepper, de-seeded, julienned
    • 1 green bell pepper, de-seeded, julienned
    • 6 pieces young corn cut in half
    • 3 leaves cabbage, rolled then sliced thinly
    • 200 grams bean sprouts, hairy tips removed
    • 1 small white, onion sliced thinly
    • 6 cloves crushed fresh garlic
    • 40 ml. sesame oil
    • 30 ml. EVOO (Extra Virgin Olive Oil)
    • 20 grams salt
    • 5 grams ground black pepper
    • OPTIONAL 3 grams MSG
    Instructions
    1. Combine sesame oil and EVOO in medium heated pan and add in your garlic and onion. After about a minute, pour in your salt and pepper seasoned breast. Stir a bit. Stop. Let heat penetrate chicken flesh. Flip when needed.
    2. When breast turns bit brown (about 5-8 minutes), scoop out and set aside.
    3. In the same pan, adjust heat to high, pour young corn and stir fry for 1 minute. Next add in ALL the remaining veggies.
    4. Tossing and turning and tumbling consistently, cook your veggies for 3 minutes. Season with salt , pepper and the OPTIONAL MSG.
    5. Scoop out to your serving plate and garnish with sliced breasts on top.
    6. DONE. Enjoy. Be proud of your creation.
    Notes
    DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.