RESTAURANT STYLE FRIED CHICKEN

Traditional fried chicken recipes are simply chicken dusted in flour and fried crisp, but this delicious variation uses a fried chicken mix that contains marinade, batter breading and gravy in one pack. This fried chicken is great hot, but also makes a wonderful picnic item served cold. 

Ingredients :

• 1/2 Kilogram chicken

Maximize Ingredients :

• 1 Packed Fried Chicken Mixes

The good thing in keeping a bunch of mixes in our pantry, helps us maximize our time. At anytime, we can make a crispy fried chicken without going out. One pack is good for ½ kilos of chicken. It contains four packages inside; marinade, batter, breading and gravy. Dissolve marinade mix in 1/3 cup (80 ml) water until free from lumps. Marinate chicken for 1 hour, turning occasionally and drain.

Dissolve batter mix in 1/4 cup (60 ml) water until free from lumps. Set aside.

Dip marinated chicken in batter then coat with breading. 

Frying chicken is a slow cooking food -- not because it takes forever to prepare, but when frying a crispy outside and juicy inside. It is why fried chicken is the perfect summer Sunday meal.

Dissolve gravy mix in 1 cup (240 ml) water until free from lumps. Bring to a boil then simmer for another 3 minutes with constant stirring. Serve with fried chicken

Cooking Tips : 

1. After you flour coat the chicken, let the chicken rest on a rack for twenty minutes to form a crust before you fry it. This also allows the chicken to warm to room temperature which will help it to cook through. Use the time to finish any sides.

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BICOL EXPRESS

This is quick, easy and convenient cooking of a creamy and spicy flavoured Bicol Express chicken recipe. Instead of using pork, we made use of chicken. To make this recipe as fast as the Bicol Express line, we used the Maggi Magic meals. Instructions are so easy to follow, you don't need any skill in cooking, just add water and the choice of green vegetables. Goes to the bag, flatten and cook in rice cooker with your rice. You have your rice and Bicol Express done together.

Ingredients :

• 1/2 Lbs of skinless and boneless chicken
• 2 Cloves Garlic
• 1 Medium size onion
• 1/2 Lbs wing beans

Maximize Ingredients

• Magic Meals Bicol Express
• Magic Sarap

Easy Extras 

• Fish sauce

By the way you can use pork or any meat that you want, we used skinless chicken for a change. Maybe we want to reduce a bit of fat in our cooking, to make it healthier for sometimes. My sister who works at Nestle, packed a bag of Magic Meals and other Maggi seasoning, from my vacation in the Philippines last July. I didn't try any of this since the day I cameback.

'Till one day, we were so busy. We had to do a shoot for our next upload, the scheduled recipe is Espasol. It's 11:30 am, lunch is not ready yet and we had to leave the house for work at around 1:00 pm. I grabbed one of the pack and read the instruction, in 45 minutes I had my hot rice and Apritada. We choose Bicol Express for our featured recipe today, we did some changes to make it more flavourful. The cooking time are much the same as the pocket, the only changes is sautéing and cooking must be done separately from the rice. We sautéed garlic and onion then brown the chicken.

After sautéing, we added the sliced winged beans or sigarilyas. Stir frying for a few minutes, before adding the Bicol Express powder from the pack. Add water and cover, simmer until the chicken is tender. Add Magic Sarap and seasoned with fish sauce.  We had our lunch as fast as we didn't expected, the outcome was so delicious. The taste of the sautéed fresh garlic, onion and browning the chicken was so good. Do not add any chilli, it comes with  the hot spice that you are going to love. We highly recommended this to all new in cooking and busy moms, cooking  the convenient way of our native dishes.

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TINOLANG MANOK

Chicken recipes are always a favourite recipe, from making soup, grilling and stewing. Tinola is one of the easiest chicken recipe, with few and easy to find ingredients. The aroma of ginger and chili leaves, make it typical for asian cuisine. Nowadays most of the green leafy vegetables are frozen packed and available anytime of weather. We tried this recipe using Ginger Soup Base Mix, the taste of the soup is not as good as sautéing fresh ginger, garlic and onion. We added Ginisa Mix and season with fish sauce, the flavor is as good as doing it from scratch. 

Ingredients

• 500 Grams chicken
• 6 cups (1.5 L) water
• 2 Chayote
• 1/2 Cup chilli leaves
• 4 Cups of water
• 4 Peppercorn
• Salt to taste

Maximize Ingredients

• 1 Pack Ginger Soup Base Mix
• 1/2 Pack Ginisa Mix

Easy Extras

• Fish sauce

Chicken are cut into the desired sizes, chayote were peeled and cut. the next step is to put chicken, chayote, pepper corn and let it simmer until boil, add the Ginger Soup Base Mix (Tinola) and Giniza Mix. Simmer until chicken are cooked and chayote are tender. The cooking time of chicken varies on what type are you using, it may take longer if you are using stewing chicken. The meat are tougher and a little scrawnier, but they're great for slow-cooking, such as in a stew, and they make wonderful stock.

As what the old couple always says " the soup is done, take a sip before it gets cold", after simmering for  a few minutes, add the green chilli leaves and taste. Tinola can be added to our daily menu, or a back-up in row row situation. Don't let our fridge dried out with chicken or other meat and frozen vegetables and we are ready for the rainy season. Tinola is high in vitamin C, to help ward off the flu. 

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PANSIT CANTON

Gone are the days when making sauce in cooking noodles was a time consuming, the traditional way of extracting juices from baby crabs or heads of the shrimp. This delicious canton noodles, which depends upon the pack canton seasoning and preparations. The right amount of water and ingredients, makes this wonderful dish taste as the traditional way of cooking it.

Ingredients

• 250 Grams of pansit canton noodles
• 1 Cup of sliced chicken breast
• 1 Cup of cabbage
• 1/2 Cup Chinese cabbage
• 1 Stalk celery
• 1/2 Cup of carrots
• 1 Medium size onion
• 2 Cloves of garlic
• 1 Tablespoon oyster sauce
• Salt and pepper to taste
• Cooking Oil

Maximize Convenience

• 1 Pouch Pansit Canton (Stir Fry) Mix

Easy Extras

• Add Choices of chicken liver, kikiam and fish balls
• Add 1 red or green pepper and slices of green bean

Choices of vegetables are another key of making this dish, the strong flavor of celery, the crunchy carrots and cabbages are one of the good selection. From the basic Sautéing of garlic and onion, add the sliced chicken, vegetables and cook until the outer part turns light brown. Pour the chopsuey/canton mix dissolved in 1 cup of water and oyster sauce, simmer for 3 to 5 minutes . Remove the vegetables and set aside.

Add the remaining 2 cups of water and then the pancit canton noodles, let it simmer until tender and some of the liquid has been absorbed by the noodles. Add the vegetables and toss with noodles, season with salt and pepper. Transfer to a serving plate and squeeze some lemon or calamansi.

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SOTANGHON SOUP

We had a left-over rotisserie  chicken from yesterday dinner, not to spoiled it, I decided to make a healthy soup using the chicken. We have two choices on how are we going to do it. First, make a simple elbow macaroni soup, second is to cooked it with vermicelli noodles. Looking up the pantry, we had all the ingredients in making Sotanghon soup. 

Ingredients

• 1 Left-over rotisserie chicken breast
• 4 - 60 Grams vermicelli
• 1/2 Cups cabbage
• 1/4 Cups Carrots
• 1 Stalk of celery
• 2 Cloves of garlic
• Salt and pepper to taste

Maximize Convenience 

• 1 Teaspoon annatto powder
• 1 Packed Magic Sarap

Easy Extras

• Substitute for chicken - Chicken breast in can

Soak Vermicelli noodles in hot water for 5 to 8 minutes or until soft. When the noodles have softened, Cut in a shorter lengths using a scissor, leave them soaking in water and set aside. Heat oil in a casserole, sauté garlic onion and chicken. Add carrots, cabbage and season with salt and pepper, cook for another 2 minutes. Add 6 cups of chicken stock, Maggi Magic Sarap, Annatto powder and vermicelli noodles. Simmer for 3-5 minutes or until done.

The taste of a good soup is from how we do the  stock. We boiled the left-over chicken with bone, and a packed of magic sarap that gives a strong flavor of our stock. If your kitchen is well stocked with fresh vegetables, canned, bottled and packaged ingredients, you can prepare this recipe as easy as the instant noodles in a pack.

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