Sunday, 21 October 2012
Filipino Arroz Caldo Recipe (Chicken Rice Soup)
1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Salt to taste (optional)
Chicken bouillon cubes (optional)
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon scallions (for garnishing)
In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Drain any remaining oil and then add rice. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary). Season with fish sauce according to taste. Serve hot in a bowl. Garnish on top with fried minced garlic and scallions.
Arroz Caldo Cooking Tip:
Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.
You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.
Roasted Chicken Recipe
Estimated cooking time: 1 1/2 to 2 hours
Roasted Chicken Ingredients:
2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt
Make sure the chicken is clean with no remaining small feathers and no insides.
Wash thoroughly and pat dry with a paper towel
Rub the whole chicken with cooking oil as well as the inside cavity.
Next apply salt all over, again, including the insides.
Fill the cavity with lemon grass
Pre-heat oven to 400 degrees Fahrenheit
Place the chicken on an oven rotisserie.
If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
Serve with mashed potatoes, rice or corn on the side.
Roasted Chicken Cooking Note:
If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.
Filipino Chicken Potato Salad Recipe
Estimated cooking & preparation time: 1 hour
Chicken Potato Salad Ingredients:
1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)
Chicken Potato Salad Cooking Instructions:
In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
Drain potatoes and carrots, let cool.
Once cooled, the skin can be easily be pealed by hand.
Dice the potatoes and carrots (about 1x1 cm)
Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
Refrigerate before serving.
Potato Salad Cooking Notes:
You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.