FoodAskew |

Submitted by Tired Lil Tinker Hell
Serves 5+

1. Variation: some Latin countries have an almost identical recipe, except they add theh ingredients marked “optional”. These are not traditional in the Philippines.
2. You can use either your favorite chicken pieces (thighs & legs are frequently used) or “hack” one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps retain moisture & shape. You do not want to make this dish with boneless chicken.
3. In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, & black pepper. Add the cut up meat & cover with the brown sugar & once again bring to a boil. Lower the heat & summer covered for 30 minutes. Add the soy sauce & the wine & cook an additional 10 minutes.
4. Remove the meat & continue cooking the sauce until it’s reduced by half. Optional: While the sauce continues to cook, you may want to brown the chicken & pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces, skip this step.
5. Serve the meat & the sauce over white rice.

Submitted by Foghorn Leghorn
Serves 3

In a large sauté pan, heat 2 tbsp of olive oil & add the onions. Sauté for one minute & add the portabellos Cook until all the mushrooms have extracted their liquid. Set aside.Cook chicken in frying pan until done. After chicken is done drain on paper towel. Take the chicken & place it in a serving dish & place mushroom/Onions on top of chicken pieces cover with cheese & place in microwave & depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. Great with Garlic/cheese mashed potatoes.

Submitted by randilicious
Serves 4

Peanut Sauce:
1. Combine hot water & peanut butter, until completely blended.
2. Add soy sauce, vinegar, half of the scallions, 2 cloves of the garlic, sugar, & hot pepper.
3. Simmer
Directions:
1. Heat oil in a saucepan. Toss in remainder of minced garlic.
2. Heat chicken in oil over high heat until no longer pink.
3. Reduce heat to medium, then add remainder of scallions plus asparagus. Cook thoroughly.
4. Pour peanut sauce over chicken & vegetables.
5. Mix in noodles. Toss to coat noodles completely.
6. Top with crushed peanuts.

Submitted by Caaien
Serves 2-4

1. Preheat deep fryer to 375°F (using oil of choice).
2. Combine eggs & water in bowl.
3. In separate bowl, mix remaining dry ingredients.
4. Dip chicken strips in egg mixture.
5. Then, roll strips in the flour mixture.
6. Repeat steps 4 & 5 for a second coating.
7. Fry strips, 2-4 at a time, in deep fryer for 5-8 minutes or until deeply golden.

Submitted by jennifer_ann7

1. Preheat oven to 400°F.
2. Combine flour, salt, pepper, & paprika.
3. Dredge chicken pieces in flour.
4. Melt butter & pour into a baking pan.
5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
6. Bake for 10 minutes.
7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.