Chicken Parmigiana

I did a lot of driving back and forth today, and barely had time for lunch. Caught up in traffic I looked up to see a McDonald's billboard, which showed their newest offering, which they called Chicken Italianna. 'Our signature chicken fillet with meaty tomato sauce,' it said. I decided to make a quick drive-through to give their new dish a try.

It was good. Or baka gutom lang ako. :)

Anyhow, that inspired me to make Chicken Parmigiana for dinner.  My mom wanted Afritada, but all I had in my freezer were chicken fillets, and I was really gunning for Parmigiana. :)

CHICKEN PARMIGIANA

What's In It?

1 kg chicken thigh fillets, pounded to 1/4" thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Breading:
2 eggs
1 cup flour
1 cup Panko bread crumbs
1 pack Aji Crispy Fry breading mix
1/3 cup grated Parmesan cheese

Sauce:
1/4 cup butter
1 can Del Monte Diced Tomatoes
1 medium onion, peeled and diced
5 cloves garlic, peeled and minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper 
1 teaspoon dried Italian herbs (parsley, thyme, basil and oregano)
2 Tablespoons brown sugar (optional)

Topping:
1 cup shredded mozzarella

Others:
2 cups + 3T cooking oil, for deep frying and sauteing
a few stalks of parsley, chopped, for garnish

Kitchen Conjugations:

In a small wok, heat oil over medium heat.

In a bowl, marinate chicken fillets in salt and pepper.  Set aside and assemble the ingredients for breading:
In a shallow plate, pour flour.  In another bowl,  beat eggs.  In a third bowl, mix bread crumbs, breading mix and parmesan cheese.

When the cooking oil is hot and ready, start breading the chicken fillets-- coat them with flour, dip them in the beaten egg, then coat with the bread crumb mixture. Drop 3-4 pieces at a time into the hot oil and deep fry until golden brown.  Do the same for all the chicken fillets.

As the chicken cooks, prepare sauce-- in a wok or shallow sauce pan, melt butter, then saute onions and garlic. Stir fry for about two minutes or until the onions are soft and translucent.  Pour in the diced tomatoes and press the tomatoes to the sides of the pan to release the juice. Stir in salt and pepper, and allow the sauce to simmer for 5 to 7 minutes.  Add in sugar if using, then allow to simmer for 1 or 2 minutes more. Stir in herbs, check seasonings, simmer for 30 seconds more.  Remove from fire and set aside.

In a baking dish, pour some of the sauce to line the bottom of the pan. Arrange chicken pieces on the pan, top them with some of the sauce and the shredded mozzarella.  Bake for 15 minutes at 200C or until cheese melts.  Garnish with chopped parsley or other Italian herbs and serve.

Great with any pasta, baked potatoes, even steamed rice. :)


Notes: 

1. The baking gives the dish a new dimension in terms of flavor and texture, but if you do not have an oven, you can skip the baking part and serve the Chicken Parmigiana after topping it with sauce, cheese and herbs. 

2. Quickmelt cheese can be substituted for the mozzarella.

3. Clara Ole Three Cheese Spaghetti Sauce is a good alternative for the diced tomato sauce I used here.  I just like my sauce to be a bit chunky kasi.  I think the 250 g pack will do.

4. Vegetarians can use sliced eggplants in place of the chicken.  

5. Pork cutlets and fish fillets can also be used in place of the chicken. 

6.  In place of the Crispy Fry breading mix, you may use 1/4 cup all purpose flour + 1/4 cup cornstarch + 1/4 teaspoon salt + 1/4 teaspoon ground black pepper + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/4 teaspoon paprika + 1/2 teaspoon sugar

Soy Chicken

[For yet another time I wake up and find I can no longer go back to sleep. (Well, not right away at least.) So here I am tweaking away at my posts.]

If the picture above loooks familiar, it'd be because you have really seen it before, in my post titled 'One Beginning, Three Endings,' where I present a recipe that starts with a simple saute and finishes into Mock Chicken Pastel, Chicken Afritada and this, Soy Chicken with Mushrooms.

I figured the post was rather long (having 3 mini-recipes) and wasn't indexed properly, so I am reposting the three recipes individually, with the original starter chicken saute scaled down.

SOY CHICKEN WITH MUSHROOMS

What's In It?

1/2 kgs chicken breast, chopped into small portions
1 medium onion, peeled and sliced
3 cloves garlic, minced
2 T fish sauce
1/2 t ground pepper
3 T c cooking oil
1/4 c soy sauce
1 c hot water
1 small can button mushrooms (pieces and stems)
3-4 stalks green onion, minced, for garnish

Kitchen Conjugations:

Heat wok or frying pan, add in cooking oil, then saute garlic and onions for one minute or until onions are soft.

Add in chicken, fish sauce and ground black pepper. Stir fry for 1 minute or until chicken loses its pink tint, then cover and simmer for 2 minutes to allow the chicken to sweat out its juice.

Pour in the soy sauce and hot water, let boil then simmer for 3 minutes more. Stir in mushrooms and cook for another minute. Check seasonings and adjust if needed. Transfer onto a serving plate and garnish with spring onions.

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Note: You can substitute young corn, broccoli, or shiitake mushrooms for the button mushrooms.

Chicken Teriyaki - Pinoy version

The word teriyaki is a combination of two Japanese words: teri, which means luster and yaki, which means grilled. Of all meats, chicken is the most commonly used for teriyaki, although the recipe works well with other meats like beef, pork and turkey, as well as fish and seafood.

My first taste of teriyaki was back in UP, from one of the outlets in CASAA. Back then though, owing perhaps to the constraints of affordability, time and effortlessness, CASAA teriyaki were not grilled but were stir-fried (quite like bulgogi) on flat, stove-top griddles. Instead of whole chicken thighs or breast cutlets we got strips. Back then too, a set of beef teriyaki with sauteed mongo sprouts and a cup of rice, takeout (that costs higher than dine-in because you pay for the styro pack) is a measly P24.00!

Ah, those were the days. All I had to think about was how to budget my baon and how to make it through my next Calculus exam!

But going back on track, here's my recipe for Teriyaki. A cross between the budget-conscious UP version I loved and the sosy version everybody loves.

What's In It?

2 chicken breasts, skinned, deboned and cut into bite-sized strips
1/3 c light soy sauce
1 T brown sugar
2 T corn oil
1 T vinegar
1/2 t ground ginger
1 clove garlic, minced

Kitchen Conjugations:

Combine the ingredients in a bowl and chill in the refrigerator overnight. Heat about 1 teaspoon of cooking oil in a wok then stir-fry the marinated meat for 2 minutes. Add a little of the marinade when the meat gets done and simmer for 2 minutes more.

Serve hot with sauteed mongo sprouts with steamed rice and a garnish of onion leek strips.

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How is this different from the authentic Japanese version? Well, that one uses mirin (sweet rice wine) and sake (rice wine). Here, those are substituted with vinegar balanced by the brown sugar. And since this is stir-fried, you can easily make it in the morning for school or office baon.

One Beginning, Three Endings

Here's a tribute to working mothers, people who just have so much on their hands, or those with kitchen phobia: A dish that starts with a single, simple step, but which finishes into 3 dishes. Make this ahead and you have something quick for baon (so you can snatch longer Zzzsss), something to serve when you have unannounced company, or for times when you just don't feel like cooking. If you're a newbie cook, today you'd be learning 3 recipes in one!

Note that the each recipe shares an ingredient or two with one of the recipes, to save on prep time. I also used only one pan for the three recipes so there's less to wash up afterwards. :)

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The Beginning actually leads to infinite possible dishes but for this post it finishes into Mock Chicken Pastel, Chicken Afritada and Soy Chicken with Mushrooms:




One Beginning, Three Endings

What's In It?

The Beginning: Chicken Saute
1 1/2 kgs chicken breast, chopped into small portions
1 large onion or 2 medium ones, peeled and sliced
5 cloves garlic, minced
5 T fish sauce
2 t ground pepper
1/4 c cooking oil

Mock Chicken Pastel
1/3 of the Chicken Saute
1 can vienna sausage, sliced diagonally or into rings
1 small red bell pepper, cubed
1 small potato, peeled, cubed and fried*
1 small carrot, peeled, cubed and fried*
1/4 c green peas
1/4 c button mushrooms (pieces and stems)
1/2 c evaporated milk
1 c hot water

Chicken Afritada
1/3 of the Chicken Saute
1 small sachet tomato sauce (or 5 T tomato paste + 1 c hot water)
3 bay (laurel) leaves
1 small red bell pepper, cubed
1 small potato, peeled, cubed and fried*
1 small carrot, peeled, cubed and fried*

Soy Chicken with Mushrooms
1/3 of the Chicken Saute
1/4 c soy sauce
1 c hot water
1 small can buttom mushrooms (pieces and stems)
3-4 stalks green onion, minced, for garnish

Kitchen Conjugations:

CHICKEN SAUTE. In a wok or deep pan heat oil over high heat. Fry the potatoes and carrots until half cooked. Remove and transfer into a dish. Set aside.

In the same oil, saute onions until soft and translucent, then add garlic, stir frying for about a minute. Add in chicken, stir fry for 30 seconds, then add fish sauce and ground pepper. Stir. Cover and let simmer for 2 minutes or until chicken loses its pinkish color.

Remove about 2/3 of the chicken from the pan and transfer onto a dish. Set aside.

You are now ready to make Mock Chicken Pastel.


MOCK CHICKEN PASTEL

Let the chicken saute simmer for three more minutes, then add in hot water, milk and half of the fried potatoes and carrots. Let simmer until the vegetables are fork-tender, stirring from time to time, about 3 minutes. Add in sliced sausages and green peas and mushrooms and let simmer for another minute.

Transfer the chicken pastel to a serving/heat proof dish. Set aside.

Bring the pan back to stove and you're now ready to cook Chicken Afritada.


CHICKEN AFRITADA

Pour in the chicken saute and let simmer for two minutes before adding tomato sauce/tomato paste and water. Throw in bay leaves, bell pepper and the fried potatoes and carrots, then let simmer for 3 minutes or until the vegetables are fork-tender. Adjust seasonings (salt and pepper) to taste. Add a little brown sugar (about 2 tablespoons) if you want the sauce to be on the sweet side. Let simmer for another minute then transfer the afritada onto a serving/heatproof plate and set aside.

Brick the pan back to the stove and work with the next dish.


SOY CHICKEN WITH MUSHROOMS

Add in the remaining chicken saute. Pour in the soy sauce and hot water, let boil then simmer for 3 minutes. Stir in mushrooms and cook for another minute. Check seasonings and adjust if needed. Transfer onto a serving plate and garnish with spring onions.

Notes: (Sorry, I can't resist!)

1) Substitute young corn for the mushroom in Soy Chicken and you've got a new dish.

2) For the chicken afritada, add in one or more of the ff: fried saba, baguio beans, cabbage.. and voila! It's Chicken Pochero!

3) Omit the sausage from the Mock Pastel, use coconut milk instead of evap and stir in 4 teaspoons curry powder and you have Chicken Curry!

4) Saute some ginger strips in a little hot oil before you add the chicken saute, then stir in some brown sugar and some rice wine (if available), sprinkle with toasted sesame seeds and sliced leeks and what have you got? Chicken Teriyaki!

5) Of course, you can always use beef or pork for chicken.

Goodluck to your kitchen adventures.... tell me about it. :)

Chicken Embutido

My eldest loves Embutido and has been hinting to have it once more as lunchtime baon (I haven't made Embutido for a while). I chanced upon ground chicken at SaveMore and decided to try it for my recipe, and see whether it would be as flavorful as pork.

Well... it wasn't. (To me, at least.) I guess white meat is white meat and red meat is red meat. To compare them would be like comparing apples and oranges. But if you have pork restrictions or are looking for other ways of serving chicken, then this is worth a try. :) Super-easy and something you can make ahead for times when you need appetizers, lunch or dinner in a snap (like when you have unexpected company). Great with rice or as a filling for hot pandesal.


CHICKEN EMBUTIDO

What's In It?

500 g. ground chicken meat
2 boiled eggs, sliced into strips
1 medium carrot, diced
1/4 cup green peas
1 medium red bell pepper, minced
1 medium red onion, minced
1/4 cup pickle relish
1 can Purefoods vienna sausage, diced
or 4 pieces PF TJ hotdog, diced
1/4 bar Cheddar cheese, diced
2 eggs, beaten
1/2 cup flour or bread crumbs
3 t iodized salt
1 1/2 t
black pepper powder

Kitchen Conjugations:

In a steamer, boil a liter and a half of water. Meantime, combine all ingredients (except egg slices) in a bowl. Mix well to distribute chunky ingredients. Prepare 8" x 10" sheets of aluminum foil, and scoop about two cups of the mixture. Flatten with a spoon and spread out, leaving about 2" margins from the edges of the sheets. Lay 3 to 4 slices of the egg on the meat mixture then roll into tubes. Seal the edges by twisting or by folding. Repeat this step until all the mixture is used up.

Line the embutido rolls in the steamer pans and steam for 30-45 minutes over medium heat.
Allow to cool then slice and serve. (If desired, you can also pan-fry and brown the slices before serving.) Serve with catsup or Knorr seasoning.

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BTW, this would keep for 4 weeks in the freezer. :)

Pattaya Chicken

Contrary to common belief, not all Thai dishes are spicy or hot. This recipe is an example.

I got the recipe from the Lemon Grass Cookbook, and this was originally Pattaya Shrimp. At read through I found that it was actually but a stir-fry, so the shrimp can be substituted with any meat you have in your freezer, so I used chicken. Later when I crave for the aroma and tang of basil again I would do a repeat, perhaps with fish or beef. :)

[Update: I did do a repeat last night, 7/7/06, using Lapu-lapu fillets and Sea Cucumber. Equally fantastic!]

However, as I like doing my own thing, the recipe I'm about to give you is no longer the one from the cookbook, but the version which I whipped up in my kitchen. My own kitchen conjugation, that is.

This is so easy you can do it with your eyes closed. :)

What's in it?

3/4 kg. chicken breast fillets, sliced into strips
1 T fish sauce
2 T oyster sauce
1 T sugar
1 T curry powder
5 cloves garlic, crushed
1 medium red onion, sliced
100 g. (about 1 styro tray) sweet basil leaves, washed
100 g. (about 1 styro tray) fresh straw mushrooms, washed
1 medium red bell pepper, seeded and julienned
3 T cooking oil (if you have peanut oil, better)

Kitchen Conjugations:

In a wok or deep frying pan, heat oil, then saute onions and garlic. Add chicken, stir fry for a minute, or until chicken loses its pinkish tint. Add the fish sauce, stir a little, then add the oyster sauce, curry powder and sugar. Stir to combine, and let chicken simmer for 5 minutes over medium heat.

Stir in mushrooms and bell pepper, stir fry for a minute. Add in basil leaves and stir fry for another 30 seconds. You will love the aroma!

Serve with hot Jasmine rice or rice noodles.

Chicken Inasal

OK, so you got me. I'm a huge fan of barbecues.

So much so that, for a time, I've decreed Friday as our family Inihaw Nite, and on those nights we take out the grill, get things smoking, and have dinner kain sa labas style. Literally, as in out in the garage. Part of the fun having Inihaw Nites, apart from the smoky flavor I really love, is the cowboy-no-frills-dinner we share: we use newspaper as placemats (to absorb any spills, and for easy clean up), eat with our hands, and enjoy the curious glances we get from passers-by. :P

We haven't had an Inihaw Nite for a while; hectic schedules got in the way. But I do try to have barbecue when I can. The most recent was last Sunday, when I made Chicken Inasal for dinner.

Offhand I'd like to apologize to Bacolodnons, as this dish might not be true to the real recipe. Pasensya na po, my recipe's always oido, and I just approximated based on what I recall to be the taste of Bacolod Chicken Inasal we had in Festival Mall. :)

CHICKEN INASAL

What's in it?

1 kg chicken, cut-up

1 1/2 teaspoons iodized salt

1 teaspoon black pepper powder

3-4 stalks tanglad (lemon grass), cut into 2" pieces

5 cloves garlic, minced

1/4 c cooking oil

1 teaspoon atchuete (annato seeds)

Kitchen Conjugations:

Wash chicken pieces, then rub with salt, pepper and lemon grass slices. Set aside and allow to marinate for at least half an hour.

Meanwhile, heat oil in a pan. Add in minced garlic and atchuete. Stir fry for a minute or until the oil turns deep orange.

Start the grill. Skewer chicken pieces in barbecue sticks, then grill, brushing with the oil-garlic-atchuete mixture from time to time.

Serve with atchara and garlic rice. :)

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Tip : to prevent sticks from getting burned, soak in a basin of water (level of water should be just enough to cover the sticks) while the chicken marinates.

"Hurray It's Summer!" Kebabs

It's summer! Woo-hoo!!

Pretty soon, when school's off, it's time for road trips, hikes, beaches and....barbecues! Yey!!
(And oh yes...time for my garage sale, too!)

To officially herald the start of summer I decided to have a barbecue for lunch. For a more festive touch I made Kebabs, using the chicken breasts I marinated originally for Turbo Chicken. On a whim I threw in some Chorizo de Cebu that's been lingering in my freezer. :)

Here's to a great summer. Hope you get things smoking one weekend! :)

CHICKEN KEBABS

What's in It?

1 kg. chicken breast fillets, cut into bite-size cubes
1 pack McCormick Zesty Garlic chicken marinade*
1 med. cucumber, cubed
2 med. bell peppers, cubed
1 large onion, cubed
1 med. can pineapple tidbits
1 small can cut young corn
2 tablespoons cooking oil
1 tablespoon Knorr seasoning (or soy sauce if unavailable)

Kitchen Conjugations:

Marinate chicken in the zesty garlic marinade for at least 20 minutes, following package instructions. (For best results, marinate overnight in the refrigerator.)

Thread chicken cuts onto the skewer alternately with the vegetables and pineapple. (While doing this, have someone start the grill already.) Make sure to save about 1/2 cup of the pineapple juice/syrup.

Combine pineapple juice/syrup, cooking oil and Knorr seasoning.

Grill kebabs on hot grill, turning frequently to avoid scorching (grill about one minute each side), brushing lightly with the pineapple juice-oil mixture. Since chicken cooks quickly and it's best to leave it juicy, keep cooking to about 5 minutes only.

Serve with hot steaming rice. Masarap ya-an! :)

PS:

Kebab is a Turkish term which means "grilled meat," but non-Turkish cooks (like myself) have since turned kebab into a "grilled anything" dish, which means that apart from chicken, you can use firm-bodied fish (like tanigue, tuna, labahita) pork, shrimps or tender beef slices. And as I did, you can also kebab-ize whatever's in your freezer. The Chorizo de Cebu didn't need any marinating by the way. :)

If you want a marinade from scratch, combine pineapple juice (from the tidbits), 2 T sugar, a pinch of black pepper, 1 teaspoon salt, 3 cloves garlic crushed and minced, and use this instead of the McCormick marinade. (As I said, I've pre-marinated the chicken, for something else.) Then, after you've skewered the meat, combine this marinade with the cooking oil and use it for brushing.