Chicken Pepper Steak

INGREDIENTS

        1          tablespoon vegetable oil
        4          boneless, skinless chicken breasts
        1          teaspoon seasoning salt
        1/2       teaspoon onion powder
        2          teaspoons minced garlic
        1/2       cup soy sauce, divided
        1          large onion, cut into long slices
        2          tablespoons cornstarch
        2 1/2   cups water
        1          green bell pepper, sliced
        4          plum tomatoes, seeded and chopped


PROCEDURE

Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.

Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

Source: allrecipes.com

Chicken Potato Salad

INGREDIENTS

        1 kilo potatoes
        1 big chicken breast
        3 pcs medium sized carrots
        500 ml mayonnaise
        1 can (836 g) pineapple tidbits or chunks 
        1/2 cup sweet pickle relish
        1 cup cheddar cheese, diced (optional)
        3 tbsp chopped spring onions (optional)
         iodized salt and pepper to taste (optional)

 
PROCEDURE

In a big pot, boil potatoes and carrots (covered with water) for about 15-20 mins. or until cracks on the potato skin appears. (TIP: Pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes and carrots are cooked).

Drain potatoes and carrots, let cool.

Once cooled, the skin can be peeled easily by hand.

Dice the potatoes and carrots (about 1x1 cm)

Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths.

Drain pineapple chunks or tidbits.

Combine all ingredients in a big bowl and add salt and pepper to taste (optional)

Refrigerate before serving.

Chicken Pastel

INGREDIENTS

        1 kilo chicken fillet, cut into cubes
        1 med. sized green bell pepper, cut into cubes
        1 med. sized carrots, diced
        1 med. sized potatoes, diced
           onions, finely chopped
        6 cloves garlic, chopped
        6 pcs hotdog
        1 tall can evaporated milk
        1 tetra pack All-Purpose Cream
        1 cup button mushroom (optional)
        1/2 cup grated cheese
            Maggi Magic Sarap for seasoning
            Black Pepper powder
        1 can Cream of Mushroom (optional)
            raisin (optional)



PROCEDURE

         Saute onions, garlic and chicken fillet. Next, add in the carrots, potatoes and hotdog. Simmer. Add the bell pepper, button mushroom, raisin, All-Purpose Cream, and Evaporated Milk. Season with Maggi Magic Sarap and pepper. Simmer. Finally, top it with grated cheese.

Fried Chicken

INGREDIENTS:
    - For Milk Marinade:
        1 cup Evaporated Filled Milk
        1/2 cup chopped onion
        1 tbsp. minced garlic
        2 tsp. salt
        1 kilo or 12 chicken pieces
        2 cups Japanese bread crumbs
        1 1/2 cups cooking oil for frying

PROCEDURE:
        In a bowl, mix together marinade ingredients: milk, onion, garlic and salt. Add chicken pieces. Cover and marinate in the refrigerator for at least 4 hours. This will make the chicken softer and tastier. Remove chicken from milk, shaking off excess liquid. Dredge in bread crumbs then fry in hot oil for 6-7 minutes or until golden. Serve hot with rice and ketchup.

* Makes 12 servings.