Sinabawang Manok sa Gata

Ingredients:

• 1 tbsp cooking oil
• 3 cloves garlic, minced
• 1 pc medium-sized onion, finely chopped
• 1 pc thumb-sized ginger, finely chopped
• 1/4 kilo boneless chicken thigh, sliced thinly
• 2 tbsp patis
• 1 pc lemon grass stalk
• 3 cups water
• 2 pcs Knorr Tamarid Broth cubes
• 1 pc Knorr Chicken Broth Cube
• 1 pack Knorr Cook-it-Easy Gata Recipe mix, dissolved in 1 cup water
• malunggay leaves

Procedures:

Saute garlic, onion, ginger, and chicken. Add patis and lemon grass. Cook until chicken is brown all sides. Add water, Knorr Tamarind Broth cubes and Knorr Chicke Broth Cubes. Stir Well. Pour in Knorr Cook-It-Easy Gata Recipe Mix. Add malunggay and simmer until veggies are cooked.

Light Lemon chicken

Ingredients

2 lemons

2 tsp cornstarch

1 tsp sugar

½ cup chicken broth

2 tbsp dry sherry

2 tbsp soy sauce

¼ cup oil

2 whole chicken breasts, skinned, boned, cut into ¼ inch strips

½ tsp salt

1/8 tsp pepper

4.5 oz jar sliced mushrooms, drained

 6 to 8 green onions cut diagonally into ½ inch pieces

1 red bell pepper, cut into ¼ inch strips

Procedure: 

Cut 1/6 inch thin strips of lemon peel from ½ of 1 lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice from second lemon. In small bowl, combine cornstarch and sugar. Add 2 tbsp lemon juice, chicken broth, sherry, and soy sauce; blend well. Set aside.

Heat large skillet or wok over medium-high heat until hot, Add oil; heat until it ripples. Sprinkle chicken with salt and pepper. Stir-fry 3 minutes or until chicken is cooked. Remove chicken to serving platter; keep warm. Add mushrooms, onions and red peppers to skillet. Stir-fry 1 minute. Add lemon juice mixture to vegetables; stir-y 1 minute or until thickened. Return chicken to skillet; add lemon strips and stir-fry 1 minute. Serve with hot cooked rice. Garnish with lemon slices.

Fried Chicken

Ingredients

1/3 cup all purpose flour

½ to 1 tsp salt

1 tsp paprika

½ tsp pepper

2 ½ to 3 lb. frying chicken, cut up

1 cup oil or shortening

Procedure:

In paper or plastic bag, combine flour, salt, paprika, and pepper. Shake chicken, a few pieces at a time, in flour mixture to coat. In large skillet over medium heat, heat oil. Brown chicken, reduce heat. Cover, simmer in 30 minutes or until chicken is tender. Remove cover last 10 minutes to crisp chicken. If gravy is desired, drain oil except for about 3 tbsp.

Savory Baked Chicken

Ingredient

2 ½ to 3 lb frying chicken, cut up

3 tbsp margarine or butter, melted

1 tbsp lemon juice

¼ tsp salt

¼ tsp tarragon leaves

¼ tsp paprika

1/8 tsp pepper

Procedure

Pre-heat oven to 325°F; place chicken pieces in 13x9 inch pan. Combine margarine and lemon juice; pour over chicken. Sprinkle with salt, tarragon, paprika, and pepper. Cover with foil. Bake at 325°F for 45 minutes. Uncover; bake another 15 minutes or until tender.