Skinless Chicken Longanisa

Ingredients
1kg minced chicken fillet (breast)
half cup brown sugar
125ml ketchup
4 tbsp light soy sauce
1 Tbsp grated garlic
1 Tsp salt (or adjust according to your taste)
1 tsp ground black pepper
3tbsp cornstarch
wax paper

Procedure:

1. Using a deep dish, mix all ingredients (excluding wax paper). Refrigerate the mixture for 2 hours.
2. Cut wax paper by cutting it in 6 inches length. Scoop some chicken mixture using a spoon and place on the wax paper. Spread evenly and roll. Do the same with the remaining mixture.
3. Place the rolled longanisa in the freezer for an hour. That will make it easier for you to cut it into 3 inches. Arrange them in a container that can be kept in the freezer. Cover a whole row of sausages with plastic wrap. Seal the airtight container and freeze. This keeps well for up to 3 months (our supply gets cooked and eaten long before that, though).
4. To cook: Thaw the frozen sausages . In a medium skillet, over medium high heat, add some canola oil. Then add the sausages. Continue frying till nicely browned, about 3 minutes on each side. Keep turning the sausages because they cook quickly.

Honey Chicken Chinese Style

Ingredients:
1 lb boneless chicken breast, cut into 1-inch cubes
Oil, for deep-frying
2 teaspoons cornstarch mixed with 4 teaspoons of water, for sauce thickening
Salt and sugar to taste
Toasted sesame seeds, to garnish

Marinade:
1/2 teaspoon salt
3 dashes ground white pepper

Frying Batter:
1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon peanut oil, or regular cooking oil
1/4 teaspoon salt

Honey Garlic Sauce:
2 cloves garlic, sliced or lightly bruised
1/3 cup pure honey
1 teaspoon salt
1 teaspoon Chinese cooking wine, or dry sherry wine
1 teaspoon apple cider vinegar
1/4-1/2 cup of water

Method:

1. Marinate the chicken cubes with the Marinade for 5 minutes.
2. Make the Frying Batter. In a large bowl, lightly whisk the egg white, and mix in the rest of the Frying Batter ingredients. Batter should not be lumpy, nor too runny, but smooth. Place another bowl with ice cubes underneath the frying batter bowl. Drop in the chicken cubes, mix well until they are well coated. Let it sit for about 30 minutes to 1 hour in the refrigerator.
3. Prepare to make the Honey Garlic Sauce mixture. Mix all the sauce ingredients well and set aside.
4. Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking, overcrowding the wok, and not fried properly. Turn the heat down to medium-high, and continue to deep-fry until the color changes to golden brown and completely cooked. Dish out and drain on paper towels.
5. Reserve 3 tablespoons of deep-frying oil in the wok, and stir-fry the garlic until it is browned and the oil is fragrant. Dish out the garlic, and discard. Leave about 2-3 tablespoons of garlic oil in the wok.
6. Heat up the wok with the garlic oil from previous step, gently pour in the Honey Garlic Sauce mixture, and bring to a light simmer, add in the cornstarch mixture to thicken the sauce, give it a quick stir and adjust salt/sugar/water to taste.
7. Here, you can either dish out some sauce for dipping later and just keep enough to coat the fried chicken cubes in the wok, OR, toss in the chicken and briefly stir well, making sure the chicken is well coated in the sauce, dish out and sprinkle some toasted sesame seeds and serve. Alternatively, you can also keep the sauce separate from the chicken, and dip as you eat.

Chicken Tocino

Ingredients:
1kg chicken breast fillet thinly sliced
3 cloves garlic minced
2 tsp iodized salt
1 tsp ground pepper
250ml canned pineapple juice
2 tbsp. lemon juice
1/2 tsp. lemon rind
1 tbsp brown sugar

Instructions:

1. Mixed the ingredients together and marinate for 2 days in the fridge (not the freezer) in a ziplock bag.
2. Tilt the bag each day so as to keep the meat evenly coated with the marinade.

Frying Instruction:
Heat a little bit of oil and fry each side until brown and caramelized.

Chicken Empanada

Filling Ingredients:
600g boneless chicken breast, cut into small cubes
3 hard boiled eggs sliced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/2 cup raisins
1 white onion, finely chopped
4 cloves garlic, minced
2 tsp sugar
2 tbsp light soy sauce
1/4 cup water
salt
freshly ground black pepper
oil

Pastry Ingredients:
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp cold water
225g butter, sliced into small cubes

Egg Wash Ingredients:
1 tbsp cream
1 egg yolk

Filling Method:

1. In a pan add oil then sauté garlic and onions.
2. Add chicken then continue to stir fry until lightly brown.
3. Add potatoes, carrots, soy sauce, salt and freshly ground black pepper continue to stir fry for 2 minutes.
4. Add raisins, green peas and sugar continue to stir fry for 2 more minutes or until it runs dry.
5. Remove from pan, set it aside and let it cool.

Dough Method:

1. In a mixing bowl, add flour, sugar, baking powder and salt.
2. Add butter in bowl (it should be cold), then start mixing the dough by hand; once it forms gradually add water.
3. Once dough is formed, pinch a small ball shaped piece and do it for the remaining dough. Set aside then chill for 30 minutes.

Empanada Method:

1. Using a rolling pin flatten each dough like small pizza then start placing chicken mixture and slices of boiled egg in the middle. Fold the dough to form a half moon shape then press the edges to seal. Do these for the remaining dough then place on a lightly greased baking tray.
2. Mix egg wash ingredients together then brush it on the pastry.
3. Bake in a 200C preheated oven for 25 minutes or deep fry until golden brown.
4. Place in a wire rack to cool then serve.

Chicken Cordon Bleu

Ingredients:
2 eggs
2 tablespoons milk
1 tablespoon coarse or Dijon mustard
sea salt and fresh black pepper
1/2 cup seasoned bread crumbs
1/2 cup panko crumbs
1/2 cup all-purpose flour
4 chicken cutlets, 1/4-inch thick
4 slices deli ham (sliced on the thick side)
4 slices deli Swiss cheese (sliced on the thick side)
toothpicks

Instructions:

1. Preheat oven to 400 degrees F. Lightly grease a large roasting pan.
2. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
3. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
4. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.

Chicken Barbecue Aristocrat Style

Ingredients:
4 cloves garlic, crushed
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup pineapple juice
1/4 cup banana ketchup
2 tablespoons calamansi or lime juice
4 pieces chicken thighs and legs

Directions:

Whisk together garlic, soy sauce, brown sugar, pineapple juice, banana ketchup, and calamansi juice. Add marinade to chicken in a bowl, cover the bowl with plastic wrap, and refrigerate at least overnight for up to two days.

Before cooking the chicken let it rest at room temperature for over an hour. Do not discard the marinade but set aside for basting. Grill chicken over medium heat until cooked through, basting occasionally. Serve fresh off the grill with java rice.

Warning: Do not eat burnt parts of any barbecue. It is laden with carcinogens which can cause cancer.