Grilled Chicken with Baked Potatoes
Topic: Chicken
Originally my plan was to grill chicken only but when I saw that many drippings were just only wasted in the dripping dish that I place below the chicken, I immediately remembered to bake potatoes and place it below the chicken so that it can catch all the drippings, so the chicken taste were all there in the potato. This is what I did: First, I prepared the chicken for grilling, the whole chicken was sliced into 4 parts, I want to marinate it before grilling but I have no time, our meal time was already near. So, I boiled it for 5-7 minutes with enough water to cover, few salt and peppercorns. While boiling, I ground onions, green onions and ginger together, add some salt and pepper, after boiling the chicken and drained, I rub the onions mixture all over the chicken slices. Then I arranged it in the grill wire and grill it in a preheated 250 degrees oven. When I noticed the drippings, that was when I decided to place some potatoes under it. I immediately cut each potato in half. I scooped out its meat, I add some chopped onions on the potato meat, few bell pepper, soy sauce, salt and pepper. I stuffed the potato cavities with the mixture and I put it under the chicken to catch all the dripping sauce. It takes 1 hour for me to grill and bake but the result was really satisfying.

Chicken Chop Suey
Topic: Chicken
Chop suey is a chinese term literally means mixed pieces. What it consists of varies from place to place, but its most common form consists of meat and also shrimp, etc.) cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce, my hubby's favorite sauce. He likes thick sauces so much. This is different with the Vegetable Chop Suey that I posted before, that was served as side dish only and I made this one as a main dish.

Ingredients:
700 g chicken, sliced into serving portions
1 medium carrot, sliced
1 cup baby corn, cut into 1 inch length
1/2 cup mushrooms, sliced
1 small head of cauliflower, cut into florets
1 bell pepper, diced
1/3 cup black fungus, soaked in water and sliced
1/2 cup celery, sliced
1 onion, sliced thinly
3 cloves garlic, crushed
2 cups chicken broth
1 thumb-sized ginger, crushed
1 tbsp. cornstarch
2 tbsp. cold water
1 tsp. sugar
3 tbsp. oyster sauce
3 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Heat oil in a pan. Stir fry the carrots and cauliflower until done. Set aside.
2. Brown the chicken in the remaining oil. Add garlic, onion and ginger and stir fry until the onions are transparent. Add black fungus, stir, then add broth and sugar . Bring to a boil and simmer until the chicken are done, then add the mushrooms, celery and baby corn. Simmer for another 2 minutes.
3. Stir in the previously stir-fried vegetables. Add the bell pepper.
4. Blend the cornstarch to the cold water and mix with the oyster sauce.
5. Pour in the corntarch mixture to the vegetables and stir, cook for 2 minutes.
6. Season with salt and pepper.

Braised Chicken Fillet
Topic: Chicken
This dish was cooked by my sister yesterday as one of our side dishes on Iftar time, at first she was hesitant to serve it, she said we might not like it because in the first place she did not able to taste the seasoning because we were all fasting. Actually this dish is very common is many chinese restaurants and they called it braised chicken, either wings or any part of the chicken. The recipe I am posting below is my own recipe for this dish and I don't know if my sister used the same ingredients or not in the picture but if you cook it this way, the result would be almost the same.

Ingredients:
300 g chicken breast fillet
1 onion, sliced
1 bell pepper, diced
2 cloves garlic, crush
1/4 cup oyster sauce
1/2 tsp. black pepper powder
1/2 tsp. sugar
2 tbsp. cooking oil

Marinade:
3 tbsp. lime juice
1/3 tsp. garlic powder
1 tbsp. soy sauce
1/2 tsp. sugar
salt

Directions:
1. Marinate chicken for 30 minutes. Drain.
2. Heat oil in a skillet, fry the chicken until brown. Add garlic and onions and stir until the onions are smooth.
3. Add remaining ingredients and cook until the chicken are done.

Serve.

Chicken Curry with Shrimps
Topic: Chicken
Being married to a chicken curry lover, I always cooked chicken curry at least thrice a month. My hubby seems very disperate when we did not have green curry paste left last week, we went to our favorite Thai supermarket last 2 weeks ago and they were out of stock! :( We were watching some shows the other night when he suddenly told me that he wanna go out, I asked him where he would go and he answered he will check the Thai supermarket if they have Green Curry paste already! LOL. Fortunately, they had stock now and he bought too much curry paste to be consumed for 3 months, I presumed!
This is almost similar to Chicken Green Curry, however in this recipe I add some dried prawns sent to me by my mother from Philippines and I also replace mushrooms with carrots. I tried my best to make many variations because as I said I always cooked this chicken curry dish at home.

Ingredients:
400 grams chicken, sliced
3 cups coconut milk
2 tbsp. green curry paste or more if you like
1 eggplant (big variety), sliced
1 carrot, sliced
1 cup dried prawns
3 green chillies, sliced diagonally
3 pcs. lemon leaves
2 tbsp. ginger, grated
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. sugar
1 tbsp. fish sauce
1/2 tsp. tumeric powder
2 tbsp. cooking oil
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 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 carrots. Simmer for 15 minutes.
5. Add the eggplants and carrots. Simmer for 5 minutes or until the vegetables and chicken are cooked.

Serve.

Chicken with Mung Bean Sprouts
Topic: Chicken
Chicken with mung bean sprouts is very common is Philippines but this recipe was cooked in a Thai way. Sprouts is very quick to be cooked, taste better if not overcooked. It could be done in just 10 seconds to retain the crispiness. This recipe is a combination of sweet, sour and salty, can be serve either main or side dish. There were some sprouts left in the fridge since I did not used it all in the Pad Thai that I cooked the other night, I was afraid it might be spoiled soon so I decided to cook it with chicken and some vegetables.

Ingredients:
500 g chicken, sliced into serving portion
250 g mung bean sprouts
1 medium carrot, julliened
1/4 head of cabbage, sliced
1 bell pepper, sliced into strips
2 tbsp. fish sauce
2 tbsp. oyster sauce
2 cloves garlic, minced
1 onion, sliced
1 tsp. sugar
1 egg
3 tbsp. cooking oil

Marinade:
2 tbsp. soy sauce
3 tbsp. lime juice
1/2 tsp. salt

Directions:
1. Marinate chicken for 30 minutes. Drain and reserve marinade.
2. Heat oil in a wok or pan, fry the chicken until brown, add garlic and onions, stir. Pour in the marinade, simmer until all the liquids are absorbed by the chicken.
3. Push the chicken to the other side of the pan, put the sprouts to the vacant side and add 1 tbsp. from the fish sauce on it, stir fry for 10-15 seconds,do not overcook, take it out of the pan and set aside.
4. Return the chicken to the center of the pan or wok and add the carrots, cabbage and bell pepper. Stir in the oyster sauce, 1 tbsp. fish sauce and sugar. Cook until the vegetbales are done.
5. Make a space at the side of the pan and break the egg on it, cook until the egg hardens then mix it altogether with the chicken and vegetables.
6. Turn of the heat. Add the sprouts, stir quickly and gently, be careful not to break it. Serve.