Estimated cooking time: 70 minutes

Barbecued Chicken and Pork Liempo Ingredients:

• 1 whole chicken, quartered
• ½ kg. pork liempo
• ½ cup MAGGI Oyster Sauce
• ¼ cup calamansi juice
• 2 tbsp chopped garlic
• ¼ cup brown sugar
• ¼ tsp chilli powder
• Salt and pepper (optional)
• MAGGI Chili Sauce

• Wash chicken and pork liempo very well. Drain to remove

• In a bowl, combine MAGGI Oyster Sauce, calamansi juice, garlic, brown sugar and chilli powder.

• Season marinade with salt and pepper if desired.

• Transfer chicken and pork in a pot.

• Pour in prepared marinade.

• Boil meats with the marinade for at least 20 minutes to tenderize chicken and pork.

• Remove meats from the sauce and let meats rest for another 10 minutes.

• Continue boiling the sauce until reduced into half. Set aside.

• Grill prepared chicken and pork for 15 minutes on each side. Baste meats occasionally with the reduced sauce.

• Serve with MAGGI Chili Sauce on the side.

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• 2 tbsp cooking oil
• 1 kg chicken legs (thighs & drumsticks)
• 2 tsp crushed garlic
• 1/2 cup minced celery stalks
• 1/2 cup minced onion
• 2 cups diced and peeled tomatoes
• 2 pieces bay leaves
• 2 pieces 11g MAGGI Chicken Broth Cube dissolved in 1 cup water
• 1 cup water
• 1 cup baby potatoes, washed
• sprigs of parsley
• . carrot sliced into strips
• . zucchini sliced into strips

• Heat oil and stir-fry chicken in batches until half-cooked.

• Set aside.

• Sauté next 4 ingredients in the same pan.

• Return chicken to pan and add the rest of the ingredients.

• Simmer until meat and potatoes are fork-tender.

• Sprinkle top with parsley and serve with buttered carrot and zucchini strips.

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Chicken Satay Recipe. Malaysian food at its best. Follow our quick, slick guide to making your own chicken Satay – do it the PinoyRecipe.net way and you can’t go wrong. Enjoy our Satay recipe.

Serves: 1
Preparation & Cooking Time: 15 minutes

Chicken Satay Ingredients:

• 2 medium chicken thighs
• 1 tsp ground white pepper
• 1 tsp garlic powder
• 1 tbsp ground turmeric
• 1 tbsp aniseed powder
• 1 tbsp ground cumin
• 1 tbsp paprika powder
• 1 tbsp ground coriander
• 2 tbsp vegetable oil
• 1 medium lime
• 6 6 inch wooden skewers
• 1 teaspoon
• 1 tablespoon
• 1 knife
• 1 bowl

• Step 1: The Satay Mix
  Into a bowl put a teaspoon of ground white pepper, a teaspoon of garlic powder, a tablespoon of aniseed powder, a tablespoon of ground cumin, a tablespoon of ground coriander, a tablespoon of paprika, and a tablespoon of ground turmeric. Stir thoroughly to create a dry satay mix. Transfer 2 tablespoons of the mix into another bowl, one tablespoon for each of our two chicken thighs. Add 2 tablespoons of vegetable oil. Stir to create a paste.
  

• Step 2: The Chicken
  Remove the bones by running a sharp knife down either side. The top end will come away easily. Then cut around the bottom of the bone and remove the gristle. Trim and scrape off any excess fat. Tear the skin away as this will burn. Carefully cut from the middle into one side of the thigh and fold it open. Cut into the other side the same way to open it out. This will create a flat, evenly sized piece of chicken. Slice into pieces of about 5 centimetres.
  Repeat with the second thigh. Run the knife alongside the bone and cut it out along with the gristle. Feel with your fingers to make sure all the bones are removed and then tear away the skin. Cut into both sides and open out. Slice into strips ready to be marinated.
  

• Step 3: Marinate
  Place the chicken strips into the bowl with the marinade. Mix well. The consistency of the marinade should evenly coat the chicken, lift the strips up to make sure this is the case. As it is a strong sauce the chicken is ready to cook immediately.
  

• Step 4: Get Skewering
  TOP TIP
  Soak the skewers in cold water for a few seconds, this will prevent them from burning when cooking.
  Take a skewer and thread on a chicken piece. Try to ensure that the skewer doesn’t show through either side. Push it down but leave room at the bottom for holding. Thread on a second, and then a third piece. Satay literally means ‘Triple Stacked’ so aim to thread 3 pieces on each skewer if you can.
  Repeat with the next skewer, and then the next until you have run out of meat. You should have enough chicken to fill at least three skewers. This can be a messy procedure so wash you hands well when finished.
  

• Step 5: Grill
  Place the skewers onto a grill or griddle pan that has been preheated to a high temperature and leave to cook. Occasionally press them down but not too hard though as this may squeeze the flavours out. If the meat sticks gently prise it loose.
  After about 4 minutes, when the chicken is a golden brown, turn it, and leave the other side to brown for a further 4 to 5 minutes. To check the chicken is cooked through, cut into it. It should be white inside. When done transfer the satay to a serving plate.
  

• Step 6: Serve
  TOP TIP
  Roll a lime back and forth under your hand. This will squeeze the insides making it juicier
  Cut a wedge from the lime and place it alongside the satay.
  Satay is an informal dish in Malaysia and is often bought and eaten on the streets. It is especially good served with a peanut dipping sauce. Sprinkle chopped peanuts on top of the sauce as a finishing touch.

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Chicken a la King Recipe Pinoy Style, Chicken a la king is made with cooked chicken and a thickened sauce.

Makes 6 to 8 servings
Preparation time: 15 mins
Cooking time: 30 mins

Chicken a la King Ingredients:

• 3 tablespoons butter
• 1 cup fresh sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups evaporated milk or half-and-half
• 1 1/2 cups chicken broth
• 3 cups diced cooked chicken
• 1/4 cup chopped pimiento

• Melt butter in a medium saucepan.
  

• Add mushrooms and green pepper; cook for 5 minutes.
  

• Blend in flour, salt, and pepper.
  

• Continue stirring and cooking until smooth and bubbly.
  

• Gradually add milk and chicken broth, stirring constantly.
  

• Cook for 10 minutes, stirring frequently.
  

• If you’d like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached.
  

• Cook for a few more minutes.
  

• Add chicken and pimiento; heat through.
  

• Serve on toast points or pastry shells or rice.

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