Grilled Chicken at the Seaside
Topic: Chicken
It was our office day-off for 2 days, it was National Day and Liberation Day in Kuwait, so we went to the seaside for the 1st day to take our lunch there, the climate now in Kuwait is perfect for outdoor grillings. We grilled some chicken and seafoods there. The image at the left is some of our grilled chicken that day, we just marinated it in a native Moro dish way, with turmeric powder, lemon juice, soy sauce, black pepper, crushed ginger, pounded onions and more more chopped red peppers.Hmmm...yummy!

Chicken with Pineapple
Topic: Chicken
Pineapple is one of my favorite ingredients for any dish that I cooked like rice, fish, chicken, etc. While I was preparing the Milkfish Kinilaw yesterday for our lunch, I didn't able to used all the pineapples on it so I let my sister Jong used the remaining slices on the chicken that she is about to cooked also that time.

Ingredients:
700 g chicken, sliced into serving portions
juice of 1 lemon
1 medium onion, sliced thinly
1 ripe tomato, slice thinly
2 tbsp. grated ginger
1 cup pineappne chunks
1/3 cup chicken broth
1 cup milk
3 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Combine chicken slices and lemon juice. Mix well.
2. Heat oil in a pan, stir fry the chicken until slighlty brown.
3. Add onion, tomato and ginger, stir well and cook for 2 minutes.
4. Add pineapple slices and chicken broth, cook until the liquids are reduced.
5. Add milk, cook for few minutes. Remove from heat and serve.

See also:
Fried Rice with Pineapple
Fish in Sweet n Spicy Sauce
Fish Teriyaki
Citrus Chicken Adobo

Baked Chicken Wings
Topic: Chicken
This recipe was just a product of my cooking adventure last night.

Ingredients:
12 pcs. chicken wings

Marinade:
1 medium onion, minces
1 tbsp. grated ginger
1 tbsp. honey
1 tbsp. worcestershire sauce
1 tbsp. light soy sauce
2 tbsp. dark soy sauce
3 tbsp. water
1/3 tsp. black pepper powder
1/3 tsp. salt

Directions:
1. Mix together all marinade ingredients.
2. Marinate the chicken wings for 1t least 30 minutes.
3. Arrange chicken in a baking dish, then bake on a preheated 250 degrees C oven for 40 minutes. Brush the chicken with the marinade occasssinally.
4. After 40 minutes, take out from oven and turn over the chicken to darken the other side. Bake for 5 minutes. Serve.

Chicken Adobo 2
Topic: Chicken
Muslim in southern part of the Philippines have a different way to cook their Chicken Adobo, the chicken is stir fried in large amount of hot oil with soy sauce until cooked. No vinegar added.

Ingredients:
800 g chicken, sliced into serving portions
1 medium onion, sliced thinly
2 thumb-sized ginger, crushed or grated
3 cloves garlic, crushed
1 red bell pepper
1 green bell pepper
black pepper
1/3 cup cooking oil
soy sauce to taste
1/4 tsp. tumeric powder

Directions:
1. Combine tumeric powder and chicken, mix well.
2. Heat oil in a pan, saute garlic, onion and ginger until aromatic.
3. Add the chicken slices, stir to mix well with the spices.
4. Cook over medium heat for about 25 minutes, adding little amount of soy sauce gradually, every 5 minutes while stirring occassionally to a avoid scorching.
5. Add the remaining ingredients, stir to mix well. Sprinkle little amount of water at the pan's side if the chicken are sticking. Cook until the chicken are done.

See also:
Chicken Adobo

Chicken Stew with Corn
Topic: Chicken
Since my first Chicken Stew with Corn on the Cob was successful, I tried to cook it again last night with different variation. Before, I used corn on the cob only but last night I added cream-style corn on it, I also used little amount of broth and I made the soup a little bit thicker since I added corn flour on it. The taste was really different from the previous one and there were corn in every scoop of soup.

Ingredients:
600 g stewing chicken, sliced into serving portions
2 pcs. corn on the cob cut into 4
1 can 270 g cream-style corn
4 pcs. dried mushrooms, soaked in water then sliced
1 stalk lemon grass, sliced
1 medium onion
2 tbsp. crushed ginger
3 cloves garlic
1 tbsp.fish sauce
3 tbsp. sweet chili sauce
4-5 cups chicken broth/water (you can add more water if desired)
1 1/2 tbsp. corn flour dissolved in 1/4 cup water
juice of 1 lemon
1/4 tsp. tumeric powder (optional)
salt and pepper to taste
2 stalks green onions, sliced into 1 inch length
chopped corriander

Directions:
1. Combine tumeric powder and chicken, mix well.
2. Combine broth/water, onion, garlic, ginger and lemon grass in a pot, bring to a boil.
3. When boiled, add chicken, corn on the cob, mushrooms, salt and pepper, simmer over medium-high heat for 15 minutes or until done.
4. Add sweet chili sauce, fish sauce, lemon juice and cream-style corn. Stir. Cook for 1-2 minute.
5. Add the cornstarch mixture and cook for 1 minute or until the soup is thicken. Adjust the seasoning. Add the green onions and cook for few seconds.
6. Turn off heat, serve and garnish with the chopped corriander.