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Pininyahang Manok Sa Gata: Ingredients

The document provides recipes for three chicken dishes: Pininyahang Manok sa Gata, Chicken with Oyster Sauce Stir Fry, and Chicken Pochero. The Pininyahang Manok sa Gata recipe calls for simmering chicken pieces in a coconut milk sauce with pineapple chunks, bell peppers, and carrots for over 40 minutes. The Chicken with Oyster Sauce Stir Fry recipe instructs to marinate chicken strips in an oyster sauce mixture before stir-frying them with bell peppers and adding chicken stock and cornstarch to make a sauce. The Chicken Pochero recipe involves boiling chicken and pork in broth with chorizo before sautéing vegetables and adding them to the pot along with tomato sauce, chickpe

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Rosel Gonzalo-Aquino
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130 views4 pages

Pininyahang Manok Sa Gata: Ingredients

The document provides recipes for three chicken dishes: Pininyahang Manok sa Gata, Chicken with Oyster Sauce Stir Fry, and Chicken Pochero. The Pininyahang Manok sa Gata recipe calls for simmering chicken pieces in a coconut milk sauce with pineapple chunks, bell peppers, and carrots for over 40 minutes. The Chicken with Oyster Sauce Stir Fry recipe instructs to marinate chicken strips in an oyster sauce mixture before stir-frying them with bell peppers and adding chicken stock and cornstarch to make a sauce. The Chicken Pochero recipe involves boiling chicken and pork in broth with chorizo before sautéing vegetables and adding them to the pot along with tomato sauce, chickpe

Uploaded by

Rosel Gonzalo-Aquino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PININYAHANG MANOK SA GATA

Ingredients

1 1/2 lbs. chicken, cut into serving

pieces

1 (14 oz.) can pineapple chunks


1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 cup coconut milk
1 1/2 tablespoons fish sauce
2 small carrots, sliced diagonally
1 small onion, diced
1 medium plum tomato, diced
1 teaspoon minced garlic
1/4 teaspoon ground black pepper
3 tablespoons cooking oil

Instructions
1.

Marinate the chicken in the pineapple juice from the canned pineapple
chunks for 30 minutes to 2 hours.
2.
Heat the cooking oil in a pan.
3.
Saute the onion, tomato, and garlic.
4.
Add the ground black pepper. Stir.
5.
Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip
the chicken to cook the other side.
6.
Pour the pineapple juice marinade on the pan. Let boil.
7.
Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the
chicken is tender.
8.
Add the fish sauce and pineapple chunks. Cook for 5 minutes.
9.
Put-in the carrots. Cook for another 5 minutes.
10. Add the bell peppers. Stir and cook for 3 minutes.
11. Transfer to a serving plate.
12. Serve. Share and enjoy!

CHICKEN WITH OYSTER SAUCE STIR FRY


Ingredients

1 lb. boneless chicken breast,


sliced into thin strips
3 tablespoons oyster sauce
2 tablespoons sherry cooking wine
teaspoon ground black pepper
teaspoon salt
cup chicken stock
teaspoon cornstarch
1 cups bell peppers, sliced into
strips (use any color that you want)
3 tablespoons cooking oil
Instructions
1.
2.
3.
4.
5.

6.
7.
8.

Combine oyster sauce, sherry cooking wine, ground black pepper, and salt in
a bowl. Mix well.
Add the thinly sliced chicken. Marinate for 10 minutes.
Heat 1 tablespoon cooking oil in a pan
Once the oil becomes hot, stir-fry the bell peppers for 1 minute. Remove from
the pan and set aside.
Pour the remaining cooking oil on the same pan. Once the oil gets how, put
the marinated chicken in the pan including the remaining marinade. Stir fry for
5 minutes or until the chicken turns light to medium brown.
Add the cooked bell peppers. Continue to stir-fry for a few seconds.
Combine the chicken stock and cornstarch. Mix well and then pour into the
pan. Stir-fry until the texture of the sauce thickens.
Transfer to a serving plate.

Chicken Pochero
INGREDIENTS

1 1/2 pound Chicken, cut in serving sizes

1 pound Pork Shoulder, cut in serving


sizes

5 cups Chicken Broth

1/2 cup sliced Chorizo de Bilbao

1 cup canned Chickpeas or Garbanzos

3 cloves Garlic, minced

1 large Onion, chopped

1 small can Tomato Sauce

2 cups equivalent Pechay or Bok Choy, cut in half

2 cups equivalent Cabbage, sliced roughly

2 tablespoons Salt

2 teaspoons Pepper

3 pieces Saba Banana or ripe Plantain, cut diagonally

1/2 cup Cooking Oil for frying the banana and sauteing

COOKING TIME : 30 minutes


1 On a deep pot, boil the chicken and pork pieces in chicken broth, together with
half the onion and the Chorizo de Bilbao. Add enough water to cover the meat. Cook
for 15 - 20 minutes or until the meat are tender.
2 On a separate pan with 1/4 cup oil, pan-fry the bananas until both sides are
golden brown. Set aside.
3 Using the same pan, add 1/4 cup oil and saute the garlic and onion. Add the
chicken and pork, and saute for a couple minutes.

4 Transfer the sauteed meat to the pot, and add the tomato sauce, chickpeas, salt
and pepper. Bring to a boil.
5 Add the cabbage and turn the heat off. Put in the Pechay or Bok Choy last so as
not to overcook them.
6 Mix in the fried bananas, and serve the chicken pochero hot with rice.

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