Tag: Chicken
Calamansi Chicken
Calamansi Chicken
While this isn’t technically authentic Filipino cuisine, that doesn’t mean that it’s not going to be anything short of deliciousness. This chicken is very much inspired by Chinese/American takeout sweet and sour chicken, orange chicken, and lemon chicken. The calamansi juice has become the main flavor component to the sauce, giving the chicken it’s Filipino twist.Calamansi are indigenous to the Philippines exclusively, hence why you’ve probably never have heard of or seen one. They look like a large lime with the interior flesh of an orange. They lack any type of sourness; almost similar to a pineapple in taste. You can find frozen canned calamansi juice at Asian markets or powdered extracts online.
Servings: 2
Ingredients
- 1 lb boneless skinless chicken thighs cut into 2” pieces
- 1/4 cup soy sauce
- 2 tbsp cooking wine
- 2 egg whites
- 1 tbsp cornstarch
- vegetable oil for frying
Calamansi Sauce
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 1 tbsp cooking wine
- 1 tsp sesame oil
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1/2 tsp crushed red pepper
- 1 tbsp cornstarch
- 1/4 cup water
Garnish
- sesame seeds
Instructions
- Marinate the chicken in the soy sauce and cooking wine for 30 minutes. Drain the excess marinade.
- Mix together the egg whites and cornstarch.
- Mix together the chicken with the egg white/cornstarch mixture.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add in the chicken in batches, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until golden brown and crispy.
- Drain the grease from the chicken on a wire rack.
- Mux together the sauce ingredients.
- Bring the sauce to a boil over medium heat and simmer for 15 minutes until reduced.
- Whisk in the cornstarch slurry to the calamansi sauce. Simmer for a minute until thickened.
Galinhada
Galinhada
Galinhada is the Brazilian version of chicken and rice. This dish gets it’s culinary influences from Portuguese and Indian cuisine. The galinhada is a great one pot meal that requires minimal prep work and cooking time.
Ingredients
- 2 lbs boneless skinless chicken breast cubed
- 3 tsp chicken bouillon
- 1 tbsp parsley chopped
- 1 tbsp cilantro chopped
- 1 lemon juiced
- 1/4 cup olive oil
- 1/2 medium white onion diced
- 3 green onions chopped
- 5 garlic cloves minced
- 2 tomatoes seeded and diced
- 1 bell pepper diced
- 1/2 cup peas
- 2 cups basmati rice washed and rinsed
- 1 pinch saffron
- 3 cups water
- salt and pepper to taste
Instructions
- Marinate the chicken with the bouillon, lemon juice, parsley, and cilantro for 2 hours.
- Heat up the cooking oil in a Dutch oven over medium high heat. Sauté the chicken breasts for 5 minutes.
- Add in the onions, garlic, and green onions. Sauté for 3 minutes.
- Add in the tomatoes, bell peppers. Sauté for 2 minutes.
- Pour in the water. Add the rice, peas and saffron. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 15-20 minutes.
Moo Goo Gai Pan
Moo Goo Gai Pan
Moo goo gai pan is a popular Chinese American stir fry that you will find on just about every Chinese menu. The original authentic Cantonese version has just chicken and mushrooms with little sauce. This Americanized version has a wide variety of vegetables and more sauce. Both are good regardless of origin.
Servings: 2
Ingredients
- 3 boneless skinless chicken thighs sliced
- 1 tsp vegetable oil
- 1 tsp cornstarch
- 1/4 tsp salt
Stir Fry
- 2 tbsp vegetable oil
- 2 garlic cloves minced
- 2 green onions chopped
- 1 large carrot sliced
- 8 oz white mushrooms sliced
- 1 cup snow or sugar snap peas
- 1/2 cup water chestnuts sliced
Sauce
- 1/2 cup chicken stock
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing cooking wine
- 2 tsp cornstarch
Instructions
- Mix together the sauce ingredients. Set aside.
- Mix together the chicken, vegetable oil, salt, and cornstarch.
- Heat up the cooking oil in a large sauté pan or wok over medium high heat. Sauté the chicken for 6 minutes until it is almost cooked all the way through. Remove from the pan.
- Add in the garlic and green onions. Sauté for 1 minute.
- Add in the carrots and mushrooms. Sauté for 3 minutes.
- Add in the snow peas and water chestnuts. Sauté for 2 minutes.
- Add the chicken back in. Pour in the sauce and cook for 2 minutes, making sure everything is coated.
