Chicken Roll-up with Mushroom
Topic: Chicken
I stayed almost 1 hour in the kitchen last night to decide what to cook since it seems that we were out of stock already, so I need to go to the market this afternoon. What was left in the fridge was only few chicken breast, no fresh vegetables at all, what were left were the canned and frozen vegetables only. So I decided to cook those breast, frozen and canned vegetables together. Chicken Roll-up, this recipe was sent to me by a recipe website a year ago but I did not able to try it yet since I was not interested on it, the ingredients were quite not good combination, hence I add some ingredients on it, the canned shitake mushrooms and the mixed vegetables, I also add oyster sauce and a little soy sauce because it seems that it doesn't taste good to me with those ingredients only.

Ingredients:
500 g chicken breast fillet
2/3 cup mushrooms
1/4 cup mixed vegetables
1/2 cup chicken broth
1/4 cup tomato ketchup
2 tbsp. soy sauce
1 tbsp. oyster sauce
3 tbsp. melted butter
1/3 cup breadcrumbs
3 cloves garlic, crushed
1 onion, sliced
1 tsp. sugar
50 g cheddar cheese, sliced into strips
Oil for deep frying
salt and pepper to taste

Directions:
1. Slice chicken fillet to make 12 flat slices (4"x4"). Pound each piece to flatten. Place 1-2 slices of cheese on each chicken piece. Roll up and secure with a toothpick. Do the same with the other pieces. Dip in butter, then roll in breadcrumbs.
2. Deep fry the chicken until golden brown. Transfer to a dish and set aside.
3. Heat 2 tbsp. oil in a skillet and saute garlic and onions, add the mushrooms and mixed vegetables. Stir.
4. Add the remaining ingredients and simmer for 5 minutes.
5. Pour over chicken rolls and serve.

Chicken Adobo
Topic: Chicken
Marinating the Adobo with Italian Dressing for an hour or more will make the chicken more palatable inside and out. Especially here in Kuwait, it is very hard to find native chicken, so the only solution is to marinate it first before cooking to taste better.

Ingredients:
700 g chicken, sliced into serving portions
1 onion, cut in rings
1 medium bell pepper, cut in rings
1 tbsp. oyster sauce
3 tbsp. cooking oil

Marinade
1/2 cup Italian Dressing
2 tbsp. vinegar
1/3 cup soy sauce
2 bay leaves
1 tsp. whole peppercorns
1 tsp. sugar
3 cloves garlic, crushed

Directions:
1. Marinade chicken for at least 1 hour in the fridge ( the longer you marinate, the more tasteir it will be). Drain and reserve marinade.
2. Heat oil in skillet, fry the chicken until golden brown.
3. Pour in the reserved marinade and stir to mix well. Simmer until the chicken are cooked. Adjust the seasoning.
4. Stir in the oyser sauce, onions and bell pepper. Mix until chicken are well coated with the oyster sauce.
5. Remove from heat and serve. Garnish with slices of hard-boiled eggs if desired.

See also Citrus Chicken Adobo

Chicken Lechon Kawali
Topic: Chicken
Lechon kawali involves boiling, then frying the meat or chicken, then dip into a salty-sour and spicy sauce. I have my own version of this dish which is after deep-frying it, I will brush olive oil mix with soy sauce and oyster sauce on it, it will add more taste to the skin and it will also looks very shiny and tempting to eat.

Ingredients:
1 kg whole chicken
1 onion quartered
3 cloves garlic
1 stalk lemon grass
10 peppercorns
2 bay leaves
2 tsp. salt
Oil, enough for deep frying

Sauce #1:
1 tbsp. olive oil
2 tbsp. soy sauce
1 tbsp. oyster sauce
1/2 tsp. garlic powder

Sauce #2:
juice of 2 lemons
3 tbsp. soy sauce
1 tbsp. onions, chopped
1 tsp. garlic, minced
1/2 tsp. sugar
salt and pepper

Directions:
1. Put all the ingredients except oil in a pot. Pour enough water to cover the chicken. Cover the pot and bring to a boil until done. Drain well. let cool.
2. When cooled, deep fry in hot oil until light brown. Remove from oil, re-fry one more time until golden brown. Drain and set aside.
3. Combine all the sauce #1, brush it on the surface of the chicken. Slice the chicken into serving portions.
4. Combine the sauce #2, make it as your dipping sauce.
Serve it immediately while the skin are still crispy!

Citrus Chicken Adobo
Topic: Chicken
Adobo is a common Filipino dish typically made from meat or chicken, the basic ingredients added are soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns. It is very simple and requires just a handful of ingredients. A good tasting adobo depends upon the delicate balance of all the ingredients, like other dishes there are many variations in the combination of ingredients as well as the cooking process. If you are adventurous, you can add some ingredients to add more taste to the basic.

Ingredients:
500 g chicken, sliced
juice of 2 lemons
1 small can pineapple sliced with syrup
4 tbsp. soy sauce
1 tbsp. oyster sauce
1 tsp. white sugar
1 bay leaf
1 tsp. whole peppercorns
3 cloves garlic, minced
3 tbsp. melted butter
1/2 cup chicken broth
8 pcs. quail eggs, boiled and peeled

Directions:
1. Heat butter in a skillet, stir fry the chicken until brown then add garlic, stir.
2. Add pineapple syrup and chicken broth. Simmer for 5 minutes then add peppercorns, bay leaf, soy sauce and lemon juice. Allow to boil.
3. Add the white sugar, oyster sauce, pineapple sliced and the quail eggs. Simmer for 2 minutes. Turn off heat and serve.

Chicken Green Curry
Topic: Chicken
Among curries, the green curry is our favorite at home, we always bought curry paste at the Thai supermarkets here in Kuwait, I don't like the curries from India, the very strong smell makes me sneeze rapidly, maybe it's just because I was not used to it. Here's the one I cooked last night.

Ingredients:
400 grams chicken, sliced
2 1/2 cups coconut milk
2 tbsp. green curry paste or more if you like
1 eggplant (big variety), sliced
1/2 cup button mushrooms, sliced (optional)
3 green chillies, sliced diagonally
3 pcs. lemon leaves
2 tbsp. ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 medium ripe tomato, sliced
1 tsp. sugar
1 tbsp. fish sauce
1 tbsp. lime juice
10 pcs. whole peppercorns
1/2 tsp. tumeric powder
2 tbsp. cookiing oil
1 cube chicken bouillon (optional)
1 fresh stalk of lemon grass (optional)
salt to taste

Directions:
1. Sprinkle the tumeric powder to the chicken, mix.
2. Stir fry the onion in the oil on a medium heat until translucent. Add the Garlic, ginger, tomato and curry paste, fry for 2 minutes on medium heat. 3. Add the chicken and seal well on all sides.
4. Add the rest of the ingredients except the eggplants and mushrooms. Simmer for 15 minutes.
5. Add the eggplants and mushrooms. Simmer for 5 minutes or until the eggplants and chicken are cooked.
6. Add the lime juice and serve.

Tips: Taste better if serve after one hour, just reheat it.