Five Spice Roasted Chicken

Today is Mother's Day.

Mom's special request today is roasted chicken for lunch
and Dad's Pinoy Style Spaghetti for dinner. She made some
vegetable tempura to go with the chicken but I forgot to take
pictures of it.

Instead of the usual lemongrass roasted chicken, I opted for a simple recipe,

Five Spice Roasted Chicken

It's very easy to make. Choose chicken parts you like. Clean and pat dry.
Rub salt, pepper and five spice to chicken parts and  let stand for 30 minutes.
Roast chicken until cook about 30 minutes. Rest for 10 minutes before serving.

Happy Mother's Day to all moms!

Chicken Inasal

Mom rarely cooks but when she’s in the mood she goes
all out to prepare it. She likes to try out new recipes
from magazine. She does it usually on Sundays. If,
during the cooking, something would go wrong,
that’s when she talks to herself and makes adjustments.
This is her “bulong” or secret ingredient as Dad calls it.

Last Sunday she made Chicken Inasal, adapted from
Yummy  magazine, September 2009 issue.

 Chicken Inasal

2/3 cup white vinegar
1/2 cup soda (7-up or sprite)
1 1/2 tbsp chopped ginger
2 tablespoon calamansi juice
  (we didnt have calamansi so we used dayap juice instead)
2 tbsp brown sugar
1/2 tbsp rock salt
1 tsp pepper
4 pcs chicken thigh

for the annatto oil:
3 tbsp corn oil
1/3 cup annato seeds
1 tsp salt
1 tbsp butter
2 tbsp local wine vinegar

1.  In a bowl, mix, vinegar, soda, ginger, dayap juice,
     brown sugar,salt and pepper. Rub marinade into
     the chicken and chill overnight.
2. To make the annatto oil: add annatto seed in oil
     under low heat. Stir until the seeds releases color.
    Remove the seeds and add salt, butter and vinegar.
    Simmer for about 2 minutes.
3. Grill marinated chicken and bsate with annato oil
    until cooked. Served with rice and soysauce/dayap dip.

Dinuguang Manok

Living in a farm, you get to raise your own chicken. And learn how to dressed
them whenever you need one for cooking. On special occasions, you'd get
yourself plenty of chicken blood in your hands having dressed about 15-20
chickens.

Mang Jovit, our neighbor, cooked this dish to use the chicken blood.
Dinuguang Manok. I got a recipe of Dinuguang Manok
from http://www.recipesphilippines.com

Dinuguang Manok

1 cup chicken meat and clean internal organs, finely chopped
1 cup water
1/2 cup chicken blood
1/2 cup sliced onion
1/4 cup vinegar
1 tablespoon oil
2 teaspoons garlic, crushed
2 teaspoons salt
1/4 teaspoon crush peppercorn
1/2 laurel leaf
2 long green chili peppers

Saute garlic in cooking oil. Add onion and cook until translucent.
Add chicken and stir to blend until chicken changes in color.
Add vinegar, salt, pepper, laurel and oregano and bring to a boil
without stirring. When chicken is tender, add chicken blood and water .
Continue cooking and stirring until it boils again. Add peppers.
cover for a few minutes. Season to taste. Serve hot.

Chicken Pacham

Dad surprised us with a new dish. He said he used to cook
this for his friends when he was still a bachelor. This is their
favorite pulutan (any food that accompanies an alcohol drink
during drinking sessions).

He doesn't have a name for this dish. He just calls it
"Pacham" a slang for Filipino term tsamba which means
fluke or chance.

Chicken "Pacham"

1/4 k chicken breast, sliced
1/4 k chicken gizzard, sliced
1 medium onion, sliced
3 cloves garlic, crushed
2T Oyster Sauce
1/4 k string beans, cut into half
1/2 cup potatoes, diced
1 bell pepper, sliced
2Tbsp cooking oil
1/2 cup water
salt and pepper

Saute garlic until golden brown. Add onions and cook
until translucent. Stir in chicken breast and gizzards.
Stir fry until chicken changes in color. Add Oyster sauce
and stir fry for a minute. Add water and bring to a boil.
Add potatoes, bell pepper and beans. Cover until the veggies
are cooked. Add water if necessary. Season with salt
and pepper before removing from heat.

Steamed Chicken w/ Mushrooms

Mom got this recipe from the Del Monte Fruitful Celebrations
booklet. I was hesitant at first because I don't' like cooked
pineapples. But she convinced and I'm glad she did.

Steamed Chicken with Mushrooms

3/4 kg chicken thigh and leg
20 g dried shitake mushrooms, soaked and sliced
1/4 cup tenga ng daga (Auricularia polytricha), soaked and sliced
1 stalk leek,sliced
1 large red bell pepper, cut into cubes
1 tbsp ginger strips
1 can (234g) Del Monte Fresh Cut Sliced Pineapple
banana leaf

marinade:
1 tbsp soy sauce
1 tsp brown sugar
3/4 tsp iodized fine salt
1 tbsp cornstarch
1 tbsp liquid seasoning

Marinade chicken for 15 minutes. Layer a heat proof plate/dish with
banana leaf. Arrange chicken including marinade.Add Del Monte Fresh
Cut Sliced Pineapple with syrup and remaining ingredients except leeks.

Steam for 45 minutes. Add Leeks. Steam for 2 more minutes. Serve.

for more recipes from Del Monte, log on to http://www.kitchenomics.com