Fried Chicken

Here’s how to cook “Fried Chicken”

Ingredients:

* 1 whole chicken cut into pieces
* oil for frying
* 3 tbsp rock salt
* 5 cups water
* 3/4 cup all purpose flour
* 1/4 cup cornstarch
* 1 tbsp Italian seasoning
* 1/2 tsp dried basil
* 1 tsp paprika
* 1/2 tsp salt
* 1/2 tsp pepper
* 2 tbsp DRY instant chicken broth
* 1 tsp garlic powder
* 1 tsp onion powder

Directions:

* Mix water and rock salt to make brine. Soak the chicken in it for about an hour in the fridge.
* Mix the breading ingredients. Sift to remove any lumps.
* Remove the chicken from the brine and rinse with water. Pat with some paper towel to remove extra moisture then dredge in coating mix.
* Deep fry in hot oil over medium high heat for about 15-20 minutes or until chicken is done. In this recipe I used some margarine and mixed it with the oil for richer taste.
* Take out of the oil when done and set aside.
* In the same pan, I remove the oil leaving just enough to use in making a rue out of the remaining breading mixture. Add some water or chicken stock and whisk until it boils and become thick. Adjust seasoning if needed.
* Serve while still hot!

Now that you have learned how to make fried chicken, please be sure to view these other chicken recipes.

Chicken Pandan

Here’s how to cook “Chicken Pandan”

Ingredients:

500 g. of chicken, cut into pieces
2 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of sesame oil
2 teaspoons sugar

1/2 teaspoon of pepper
8 cloves of garlic
pandan leaves
oil (for deep frying)

Directions:

* Pound garlic and blend with chicken, pepper, soy sauce, sugar, sesame oil, oyster sauce. Let it stand for 1 – 2 hours.

* Wrap chicken in pandan leaves.

* Deep-fry over medium heat until cooked.

* Drain oil and serve.

Swift Chicken Paprika

Here’s how to cook “Swift Chicken Paprika”

Ingredients:

500 gms. Swift Sariwanok Drumsticks, boiled (reserve 3/4 cup chicken stock)
1 lemon, divided
2 tbsps. Butterfresh Margarine
1 med. size onion, chopped
1 tbsp. paprika

1/2 tsp. cayenne pepper
1/2 cup tomatoes, seeded & chopped
1/2 cup heavy cream
salt & pepper to taste

Directions:

* Arrange drumsticks on a tray; squeeze out juice of half of the lemon over chicken; set aside.

* In a large skillet, heat margarine over medium heat.

* Brown chicken on all sides, about 3 to 5 minutes.

* Stir-in onions and cook until soft.

* Mix in paprika and cayenne pepper.

* Add chicken stock and bring to a boil for a few seconds.

* Reduce heat, cover and simmer for 10 minutes.

* Stir in tomatoes and cook for 10 minutes longer.

* Remove chicken and transfer to a serving platter.

* Stir cream into the sauce and heat thoroughly.

* Squeeze out juice of remaining lemon and season with salt and pepper.

* Pour over chicken.

* Serve with cooked pasta if desired.

Chicken Burger Grill

Here’s how to make “Chicken Burger Grill”

Ingredients:

1 k.Swift Sarimanok Chicken Burger Patties
burger buns
mayonnaise or any choice of dressing

lettuce
cucumber slices
tomato slices

Directions:

*Grill chicken burger patties for 5 minutes on each side until done.

*Spread mayonnaise on buns, top each bun with lettuce, cucumber, tomatoes and grilled chicken burger patty.

*Serve with green salad and french fries on the side.

Diced Chicken with Cashew Nuts

Here’s how to cook “Diced Chicken with Cashew Nuts”

Ingredients:

2/3 cup deboned chicken, diced ground pepper to season
1 tbsp soy sauce
1 tbsp Rhum
1 tsp cornstarch
2 tbsp peanut oil or ordinary oil
1 tbsp garlic, minced
1 tbsp ginger, minced Seasoned Broth:
1 cup chicken broth

1 tsp sugar
1 1/2 tbsp Mama Sita’s Oyster Sauce
2 tsp cornstarch
1/2 cup chicharo
1/2 cup sweet peas
1/2 cupp toasted cashew halves
Drops of sesame oil
Salt and pepper to taste

Directions:

Combine ingredients for the chicken mixture. Let stand for several minutes. Sauté the garlic and ginger in oil. Add the chicken mixture and stir-fry until chicken is half-cooked. Combine broth, sugar, Mama Sita’s Oyster Sauce, cornstarch and pour into chicken mixture. Continue cooking until chicken is tender. Add the vegetables, cashew, and drops of sesame oil. Season to taste with salt and pepper. Serve hot.