Chicken And Shrimp Chowmein

INGREDIENTS:

350         g            chicken breast fillet, cut into strips
200         g            shrimps, shelled, tails kept intact
350         g            bihon or canton noodles
5             pc           (20g) dried shiitake mushrooms, soaked and sliced
1/4         cup          sliced wansuy


Sauce:
2            pouches   pineapple tidbits (115g)
1/3         cup           oyster sauce
2-1/4     cups         chicken stock
1            tsp            grated ginger
1            pc             medium onion, sliced
2            tsp            brown sugar
2            tbsp          cornstarch, dissolved in pineapple syrup


PROCEDURE:

1. Saute chicken, shrimps and mushrooms until cooked. Season with salt to taste. Set aside.

2. Combine ingredients for sauce. Simmer until thickened. Add chicken-shrimp mixture. Allow to simmer.
Set aside.

3. Deep fry noodles by batch until crispy. Arrange on platter.

4. pour sauce over and top with wansuy.


Makes 8 servings.

Chicken Inasal

INGREDIENTS:

1      kg                        whole dressed chicken, cut into halves or serving pieces
3      tbsp                     atsuete seeds, soaked in 3 tbsp hot water and strained
1      tbsp                     sinigang mix powder
1/2   tsp                       pepper
2      pouches              Del Monte Pineapple Tidbits
2      stalks                   tanglad, pounded
1      tbsp                     minced garlic
1      tsp                       minced ginger



COOKING PROCEDURE:

1. Blended all ingredients in a bowl and let stand for at least 4 hours in the refrigerator.

2. Cook as desired, either pan-grill, pan-fry, charcoal-grill, until chicken is done.

Or bake at 350⁰F preheated oven for 40 minutes. Serve.

Make 8 servings.

    

Chicken Afritada with Pineapple

INGREDIENTS:

4         cloves                garlic, crushed
1         pc                       medium onion, chopped
1/2      kg                       chicken , cut up
1-1/2  tbsp                     patis
200     g                         potatoes, cut into chunks
100     g                         carrot, cut into chunks
1/3      cup                      cooked/frozen green peas
2         pouches(115g)  del monte pineapple tidbits, drained (reserve syrup)
1         pc                        small red bell pepper, cut into strips
1         pouch(200g)      del monte original style tomato sauce



COOKING PROCEDURES:

1. Saute garlic, onion and chicken for 5-8 minutes. Add patis, 1/4 tsp pepper and pineapple syrup.
Cook for another 5 minutes.

2. Add 1/4 cup water, potatoes and carrots. Cover and simmer for 5 minutes. Add del monte tomato sauce.
Simmer for 10 minutes.

3. Add green peas, bell pepper and del monte pineapple tidbits. Cook for another 5 minutes.

Makes 6 servings.