Diced Chicken With Cashew Nuts

This Diced Chicken With Cashew Nuts is my easy Filipino version of this Chinese chicken dish. This is one of my favorite recipes among its many versions because of its simplicity and ease of preparation. 

The only thing that takes time in the process is the chopping and peeling of the vegetables to make them suited for stir-frying. 

In this recipe I used chicken thighs which I deboned and marinated in soy sauce, Shaoxing rice wine, ground pepper and cornstarch. 

The vegetables can be anything you fancy suitable for stir-frying like snow peas, green peas, carrot slices, mushrooms, broccoli and of course do not forget the cashew nuts which I roasted in the turbo oven, it surely adds to the dish texture and crunch. 

I also used here a cup of seasoned broth which is actually water plus chicken powder, sugar, oyster sauce and cornstarch. This broth gives the dish enough sauce for the white rice we love. 

This truly is a tasty dish, try it!

Diced Chicken With Cashew Nuts

Ingredients:

2   Tbsp.    Cooking oil

2    tsps.    Minced  garlic

2    tsps.    Minced ginger

1/2 cup      Green peas

1/2 cup      Carrots, halved and thinly 

                  sliced

1/2 cup.     Turbo toasted cashew halves

1    tsps.     Sesame oil

 

Seasoned Broth:

1   cup       Chicken broth

1   tsp.       sugar

1 1/2  tsps. Oyster sauce

2   tsps.      Cornstarch

Chicken Mixture:

1   cup        Chicken thighs, deboned

1   Tbsp.      Soy sauce

1   Tbsp.      Shaoxing rice wine

1   tsp.         Cornstarch

                    Ground pepper

Procedure:

1.    Chicken Mixture:  Combine chicken,  ground pepper, soy sauce, wine and cornstarch. Let stand for severa minutes.

2.     Heat oil on high, sauté the garlic    

and ginger in the hot oil. Add the chicken  mixture and stir-fry until chicken is half-cooked, 1-2 minutes. 

3.     Pour in the seasoned broth. Continue cooking until chicken is tender. 

4.     Add the vegetables, cashew and the sesame oil. Season to taste with salt   and pepper. 

5.    Serve hot with white rice. Share and  Enjoy!  

Chicken Afritada

Chicken Afritada is a chicken dish stewed in tomato sauce with potatoes, carrots and bell peppers. It is an everyday dish served in most Filipino households. This dish may be too ordinary but with love and proper cooking complete with right ingredients, this dish can be a delightful addition to your family meals.

Here is my version of this everyday fare in my dining table which my family and friends enjoy.

Ingredients:

4  Tbsps.  Cooking oil 

1  kilo        Chicken 

1  Tbsp.    Minced garlic

1   Med.    Onion, chopped

8   oz.       Tomato sauce

2   cups    Water 

1   piece    Chicken cube

2   pieces   Bay leaves

1   tsp.       Sugar

                  Salt & ground pepper to

                  season

4   pieces   Hotdogs, sliced

2   large      Potatoes, cubes

1   large      Carrot

2   pieces    Bell peppers, cut into strips

Procedure:

1.  Stir fry chicken pieces until golden brown. (about 3 minutes per side). Remove and set aside.

2.  In the same pan sauté garlic and onions. Add the tomato sauce and cook for a minute.

3.  Add the browned chicken, chicken stock cube and water, bay leaves, peppercorns, then simmer for 30-40 minutes.

4.  Add the potatoes, carrots, bell peppers, sliced hotdogs and green peas.

5.  Season with salt, sugar & cook 7-10 minutes more.

6.  Turn off heat then transfer to a serving 

     plate.

7.  Serve with steamed rice. Share and enjoy.

Atchara Green Papaya

How To Make Atchara Green Papaya

Atchara is a relish made from grated green papaya mixed with aromatics like ginger, garlic, onions and peppercorns and pickled with a one is to one vinegar/sugar ratio of pickling syrup. 

The process gives a delightful sweet and sour taste that makes the atchara a good appetizer which makes it a  favorite side dish for tasty dishes like barbecues, fried or roast beef, fried seafoods or just anything grilled or fried.

My atchara is a bit intense in flavor as compared to the usual atcharas because I love to double the amounts of the aromatics like garlic, ginger, onions and I add hot green chili peppers to make my atchara spicier a lot. You may want to adjust the ingredients according to your preference of course.

 I am sure you will also like my homemade atchara green papaya. Here is my recipe.

 

Ingredients:

2 green papayas, peeled and grated

1 large carrots, florets and julienne cuts

1 cup sliced red onions, thinl

1/2 cup sliced ginger, fine strips

1/2 cup sliced garlic (2 heads), thinl

1/2 cup green pepper, strips

1 box raisins, optional

1Tbsp. salt

1 tsp. whole black peppercorns

3 cups coconut vinegar

3 cups white sugar

1/4 cup rock salt to mash the grated papaya

Procedure:

Mash the grated papaya with 1/4 cup rock salt to remove bitter saps.

Wash the grated papaya in water three times until the saltiness is removed. 

 Drain and squeeze out all the liquid in the washed papaya, you may use a cheese cloth to do it or use your hands to wring out all the water out. 

Put the squeezed papaya in a stainless or glass bowl, untangle the papaya strands and combine with the carrots, garlic, ginger, onions, green peppers and raisins if using. Set aside.

Make the pickling syrup by dissolving the sugar in the vinegar, adding the black peppercorns, bringing the solution to a boil for 5 minutes or until the syrup is reduced into a light syrup consistency. Cool. Add salt.

Pour the cooled syrup solution into the grated papaya mixture and stir to distribute the ingredients well.

Transfer the atchara into sterilized jars, cover and keep refrigerated to improve texture and flavor. 

Serve cold as an appetizer or use as a condiment to salty fried , roasted or grilled meats and seafoods. 

You may want to gift a jar to your love ones or make a business with it. 

Share and Enjoy!

Sautéed Broccoli With Shrimps

Sautéed Broccoli With Shrimps 

Ingredients:

2 Tbsp. Cooking oil

1 piece onions, sliced

1 tsp. minced garlic

125 grams fresh shrimps, cleaned and seasoned

1 head broccoli with the stem, remove hard covering

1 cup beans, cut 1 inch long

1 cup snow peas

1 piece red bell pepper, cut up

1 small carrot, cut into flowerettes

3 Tbsp. Oyster sauce

1 piece Knorr chicken cube

Freshly grated black peppercorns

Procedure:

Season the cleaned fresh shrimps with 1/4 tsp. salt, 1/4 tsp. chicken powder and a dash of freshly ground pepper.

Blanch broccoli, cut broccoli stem pieces, beans and cut up baby corn separately then drain in one colander. Set aside. 

Heat oil in a frypan and sauté the onions, garlic for a minute then add the seasoned shrimps and remove from the pan when done and set aside. 

In the same pan pour in the oyster sauce, stir to sauté then add the blanched vegetables. Stir fry the vegetables into the sauce then add the Knorr chicken cube and continue stir-frying and sweating all the vegetables. 

When the vegetables are almost done, put back the cooked shrimps and stir to incorporate everything. Check for seasonings and adjust to your taste.

Remove from heat and transfer to a serving platter. 

Serve hot with plain rice.

Enjoy!