IMAGE Majoy Siason/Yummy.ph; Screengrab from Yummy PH/Youtube
There’s something about chicken that kids love, especially if it’s fried chicken. Crunchy and juicy, fried chicken is great, but it can get tiring after a while especially for the grown-ups. Why not introduce your child to other different chicken recipes that are just as delectable? It will expand his taste buds and help him be more adventurous with food. Start with these 7 quick and easy ones: Snow Pea, Chicken and Cashew Stir-Fry
Stir-fry dishes are one of the easiest out there. Just toss any of your favorite combinations of meat, seafood and vegetables in a pan. For this recipe of snow peas (or sitsaro), chicken, and cashew, you can add more vegetables like carrots or bell pepper to make it an even healthier dish.
Takes 20 minutes Makes 4 servings
1/2 cup cashews 500 grams chicken fillet, cubed 2 cups snow peas, trimmed 1 teaspoon cornstarch dissolved in 1/4 cup water 1/4 cup oyster sauce
1. In a large sauté pan over medium-high heat, heat about 2 tablespoons oil. Add the cashews and sear until just browned. Add the chicken and stir fry until cooked through. 2. Add the snow peas, the oyster sauce, and finally, the cornstarch mixture. Toss until the sauce thickens. Remove from heat and serve immediately on top of steamed rice.
Recipe by Roselle Miranda. Photo by Erwin Obcemea. Styling by Chiqui Lloren. This recipe originally appeared in the March 2012 issue of Good Housekeeping Philippines. General Tso’s Chicken
This chicken recipe makes for an easy introduction to Chinese food and flavors. It starts off as your typical American fried chicken but then coated with a sweet and sticky glaze. Make a big batch because you can bet the kids are going to ask for seconds.
Takes 20 minutes Makes 6 servings
1/2 kilo chicken thigh fillet, sliced into bite-sized pieces 1 medium egg, beaten 1 tablespoon soy sauce 1/2 cup cornstarch oil, for deep-frying 1/2 tablespoon cooking oil 1/4 cup garlic, minced 2 tablespoons soy sauce 1/4 cup brown sugar 3 tablespoons vinegar 3 tablespoons chinese wine 2 tablespoons chicken stock salt and pepper, to taste 1/2 cup green onions
This recipe’s a complete meal on its own. It includes a really simple recipe for rice and sawsawan that go perfectly with the chicken ulam. Pair it with some bok choy or brocolli sautéed in oyster sauce for a side of veggies.
Serves 4 to 6
1 whole chicken, about 1 1/2 kilos 4 slivers ginger, peeled and crushed 5 cloves garlic, peeled and crushed 5 stalks spring onions 2 red onions, quartered 1 stalk lemon grass 10 sprigs wansoy 1 chicken cube 1 tablespoon sesame oil Salt to taste
For the rice 2 cups uncooked jasmine rice 1 tablespoon chopped ginger 1 tablespoon cooking oil 2 cups chicken stock, add more as needed (reserved broth from boiling the chicken) Salt, to taste (optional) 1. Wash chicken; then rub with salt and pepper and stuff with ginger, garlic, spring onions, red onions, lemon grass, and wansoy. 2. Fill a large pot with enough water to cover chicken, about 20 cups. Add chicken cube; cover and bring to a boil. 3. Put in chicken, breast side down, and bring to a boil again. Turn down heat and let simmer for 30 minutes, turning chicken over in the last 10 minutes. 4. Remove chicken and drain liquid from the cavity. Rub sesame oil all over chicken, set aside. 5. To cook the rice, mix uncooked rice with ginger and oil in a pot or a rice cooker. Mix to coat. Add chicken stock and cook. Serve with chicken and the sauces below.
To make ginger sauce: Mix together 3 tablespoons grated fresh ginger, 2 teaspoons sesame oil, 3 tablespoons vegetable oil, 2 teaspoons finely chopped green onion, and 1/2 cup chicken broth. Season with salt and pepper. Recipe by Minnie Chongbian. Photo by Erwin Obcemea. Food styling by Chiqui Lloren. This recipe appeared in the May 2007 issue of Good Housekeeping Philippines.
Put an Asian twist to the usual fried chicken with aromatic pandan leaves. It’s an easy recipe to make too. Just marinate, wrap in pandan leaves and fry.
1/4 kilo chicken breast or thigh fillet 3 cloves garlic 3 tablespoons oyster sauce 1 tablespoon sesame oil 1 bunch pandan leaves
A burger isn’t always unhealthy, especially if you make it at home. Sneak more veggies into your kids’ baon by adding grated carrots to the chicken patty. They help keep the patties moist while packing in vitamin A and other nutrients.
Takes 20 minutes Makes 4 servings
1⁄2 kilo ground chicken 2 tablespoons flour 1⁄4 cup grated carrots Salt and pepper to taste 1 egg 1 tablespoon oil 4 hamburger buns 1 small head of iceberg lettuce 3 large tomatoes, sliced 4 cheese slices
1. In a bowl, combine ground chicken, flour, grated carrots, salt and pepper, egg. Mix well. Form into 1⁄2-inch thick patties. 2. Heat nonstick pan and drizzle 1⁄2 tablespoon oil. Pan-fry chicken patties for 5 to 7 minutes, then flip and cook for another 3 minutes. 3. Slice burger buns and assemble your burger in this order: bread, lettuce leaf, chicken patty, sliced tomatoes, cheese, and bread.
Recipe by Divine Mesina. Photo by Miguel Nacianceno. Styling by Elaine Lim. Art direction by Eugene David. This recipe originally appeared in the June 2010 issue of Good Housekeeping Philippines.
Nothing like a bowl of warm soup after a long day. It’s great for merienda, too, when the kids come home from school. Definitely healthier and yummier than the instant ones you get in packs.
Takes 35 minutes Makes 5 servings
1/4 kilo chicken breast 2 tablespoons vegetable oil 5 cloves garlic, minced 1 medium onion, chopped 1 medium carrot, julliened 1 medium chinese cabbage, sliced 5 cups chicken stock 1/2 kilo egg noodles salt and pepper, to taste boiled eggs, sliced for garnish
You probably already have everything you need for this chicken recipe in your pantry right now. Remember this recipe for whenever you need something quick for dinner. Superbly savory, this recipe goes well with a huge bowl of steamed rice.
1 small white onion, julienned 1/4 cup ginger, sliced 6 cloves garlic, minced 3 tablespoons thai fish sauce (patis) 1 kilo chicken thighs 1 tablespoon black peppercorns 2 bay leaves 1/4 cup pork lard cilantro leaves, for garnish