recipes

Buffalo Wings

Who doesn’t love Buffalo Wings? My husband and I are in love with this dish. Golden and crispy chicken wings with buffalo sauce… Oh, a perfect match! In case you don’t know, buffalo sauce is simply a mixture of melted butter and hot sauce. In this recipe, I use sriracha, but of course, you can use any brand you prefer. Add more hot sauce if you are more on that very hot and spicy type.

Lately, I barely fry chicken. I prefer baking them because it is less messy, easier, and it is not time-consuming. All you need to do is just bake, set the time and leave. Unlike when frying, you have to watch the chicken constantly or they will end up burned. We definitely don’t like that. You would think that it would end up soggy, but it is actually not. The key to perfect crispiness is putting the chicken wings on a wire rack on top of a baking sheet. This ensures that the skin is crispy and resembles fried chicken. There’s a scientific explanation about it. The wire rack on top of the baking sheet allows air to circulate underneath the chicken wings. Thus, the chicken wings will cook evenly.

How to Make Buffalo Wings?

Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes. Best serve with vegetable sticks and ranch dressing.

You may also like my other chicken recipes:

1 Keto Buffalo Chicken Wings

2 Crispy Fried Chicken

3 Korean Coconut Fried Chicken

4 Buter Chicken

5 Chicken Mami (Filipino Chicken Noodle Soup)


Buffalo Wings Recipe

INGREDIENTS:

1 kilogram (2 pounds) chicken wings

2 tablespoons vegetable oil

1 teaspoon garlic powder

kosher salt

ground black pepper

1/4 cup hot sauce (sriracha)

2 tablespoons honey

4 tablespoons butter

FOR SERVING:

ranch dressing

carrot sticks

celery sticks

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C) and place a wire rack over a baking sheet.
  2. Toss chicken wings with oil and season with garlic powder, salt and pepper into a large bowl. Let it stand for about 10-15 minutes. Transfer to prepared baking sheet with a wire rack.
  3. Bake the chicken until golden and crispy, about 50-60 minutes. Flip the wings halfway through.
  4. Whisk together hot sauce and honey in a small saucepan over low-medium heat. Bring to simmer then stir in butter. Cook the sauce until butter is melted and the sauce is slightly reduced about 2-3 minutes.
  5. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until the chicken are fully coated.
  6. Return chicken wings to the baking sheet and broil. Watch it carefully. Cook until the sauce caramelizes, about 3 minutes.
  7. Best serve with vegetable sticks and ranch dressing.

Serve and enjoy these Buffalo Wings with family and friends!

NOTES:

  • Marinade the chicken for at least 10 minutes before putting it in the oven.
  • Place a wire rack on a baking sheet for a crispy result.
  • Make sure to cook the chicken until golden brown and the skin is crispy.
  • Slightly reduce the sauce before pouring it to the chicken.
  • Toss the chicken until fully coated with sauce. This ensures goodness in each bite.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Buffalo Wings recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Butter Chicken

Butter Chicken is simply a mixture of chicken in tomato gravy, rich in butter and cream. It often looks very similar to Tikka Masala. The only difference is the number of spices the Tikka Masala has, the Butter Chicken, on the other hand, is more buttery, creamy and sweet.

Butter Chicken is originated in Delhi, India sometime during the 1950s. It was developed by Moti Mahal by chance, by mixing leftover chicken in tomato gravy rich in butter and cream. Today, there are store-bought Butter Chicken sauces available to anybody who wants a quick and easy dinner. I have to admit, I have been using store-bought Butter Chicken sauces before to make Easy Butter Chicken until I discovered this Butter Chicken Recipe from Scratch.

How to Make Butter Chicken from Scratch?

Combine chicken and all the ingredients for the chicken marinade in a bowl. Marinate for 30 minutes to an hour or even overnight. In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook them in batches to not overcrowd the pan. Fry until browned, about 3 minutes on each side. Once cooked, set aside and keep warm. In the same pan, heat butter. Saute the onions about 6 minutes or until they start to sweat. Scrape up any browned bits stuck on the bottom of the pan. That will add flavor to our Butter Chicken. Saute garlic and ginger for a minute or until fragrant, then add the spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, stirring occasionally. Now add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes. Again stir occasionally until sauce thickens and becomes a deep brown-red color. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple of tablespoons of water if needed to help it blend (you can add up to 1/4 cup). Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes more until chicken is cooked through. Make sure that the sauce is thick and bubbling. Garnish with chopped cilantro and serve with hot garlic butter rice and Naan bread.

You may also like my other chicken recipes:

Crispy Fried Chicken

Filipino Skinless Chicken Longganisa (Sausage)

Korean Coconut Fried Chicken

Buttermilk Tempura Crispy Chicken


Butter Chicken Recipe

INGREDIENTS:

FOR THE CHICKEN MARINADE:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

FOR THE SAUCE:

2 tablespoons olive oil

2 tablespoons butter (or 1 tablespoon butter + 1 tablespoon oil)

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS:

1. TO MARINATE: In a bowl, combine chicken with all of the ingredients for the chicken marinade. Marinate for 30 minutes to an hour (or overnight if time permits).

2. TO COOK: In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook it in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Once cooked, set aside and keep warm.

3. Heat butter in the same pan. Saute the onions for about 6 minutes or until they sweat. Scrape up any browned bits stuck on the bottom of the pan (this adds flavor to the dish). 

4. Saute garlic and ginger for 1 minute or until fragrant, then add other spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.

6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple tablespoons of water to help it blend (you can add up to 1/4 cup). Work in batches depending on the size of your blender.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes until chicken is cooked through. Make sure that the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with steamed garlic rice and Naan bread.

Serve and enjoy this Butter Chicken with family and friends!

NOTES:

  • To thin out the sauce, add a tablespoon or two of butter or ghee at the end of cooking, and gently simmer it through. You may also add a small amount of water instead of butter.
  • Let the tomatoes cook for at least 10-15 minutes until they are almost dry on your pan. That’s the trick to making a great Butter Chicken sauce.
  • Alternatively, you can use evaporated milk instead of heavy whipping cream.
  • You can prepare the sauce ahead of time. Allow it to cool completely and store it well. Refrigerate for up to 2 days.
  • This is perfect served with garlic rice and Naan bread.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Butter Chicken recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

low carb and keto

Keto Flying Jacob Casserole

Keto Flying Jacob Casserole is a Swedish casserole that is usually served with rice and salad. This is a Low Carb and Keto dish that is creamy and tasty.

This yummy goodness starts with a rotisserie chicken, heavy cream, curry, fried mushrooms and bacon baked together in a preheated oven. Normally, this recipe has bananas in it but because I want to keep it low in carbs and keto-friendly, I omitted the bananas. You could add as you wish, it depends on your liking. Then after it’s all baked nicely, it’s topped with chopped peanuts and more fried bacon if you want.


Keto Flying Jacob Casserole Recipe

INGREDIENTS:

1 rotisserie chicken

2 tablespoon butter

8 ounce or 1 cup diced bacon

8 ounce or 1 cup mushrooms

2 cups heavy whipping cream

1/2 cup mild chilli sauce

1 teaspoon curry powder

salt and pepper to taste

1 banana, optional

2 1/2 ounce or 1/3 cup salted peanuts

Serve with:

Rice and baby spinach salad

How to Make Keto Flying Jacobs Casserole?

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Cut the mushrooms and bacon into smaller pieces. Fry them in butter. Add salt and pepper to taste.

3. Debone the rotisserie chicken and cut into bite-sized pieces.

4. In a greased baking dish, place the chicken pieces, bacon and mushrooms.

5. Peel and slice the banana, and add to the chicken mixture.

6. Whisk the heavy whipping cream until soft peaks form. Add curry powder, chilli sauce, and salt and pepper. Spread the cream mixture over the chicken.

7. Bake in the oven for 20-25 minutes or until the chicken dish has turned brownish. Sprinkle a handful of chopped peanuts and more fried bacon on top, and serve together with rice and salad.

Serve and enjoy this Keto Flying Jacob Casserole with your family and friends!

NOTES:

  • You can use original rotisserie chicken or even the flavoured ones such as thyme and sage, honey soy, etc.
  • If you are on a low carb or keto diet, you can omit the banana.
  • Whip the heavy whipping cream until soft peak for a creamier texture.
  • Adjust the curry powder, chilli and salt and pepper to your liking.
  • Fry more bacon (than the one from the recipe), if you want to add more for toppings.

Did you make this Keto Flying Jacob Casserole? Please leave us a comment below.


recipes

Easy Butter Chicken

This Easy Butter Chicken recipe is for beginners who are not confident in making their own Butter Chicken sauce, or for those people who want a quick fix of their creamy Indian cuisine.

In our family, we do have a thing called “Butter Chicken Thursday!” which means we buy Butter Chicken, Naan, and Samosas from our local Indian Takeaway. We love it as it tastes authentic, and we crave for it most of the time. We don’t do it every Thursday anymore, but from time to time, yes we do!


Easy Butter Chicken Recipe

INGREDIENTS:

50 grams butter, or more medium onion, minced

500 grams chicken breast, cut in small cubes

2 cans reduced cream

2 pack of Butter Chicken paste, or sauce

salt and pepper to taste

1-2 tablespoons fish sauce, optional

How to Make Easy Butter Chicken?

INSTRUCTIONS:

1. Heat a skillet or pan, melt the butter and add the onion.  

2. Add chicken and cook until it changes color, about 10 minutes.  

3. Pour 2 cans of reduced cream and mix well. Add in the Butter Chicken paste or sauce. Mix until well combined.  

4. At this stage, you can add salt and pepper to taste. Pour fish sauce to add more flavour.  

5. Simmer for 5-8 minutes or until the sauce is thick and creamy.  

Serve and enjoy this Easy Butter Chicken with your family and friends!

NOTES:

  • You can add more butter if you prefer.
  • Omit the fish sauce, if you don’t like the fishy taste.
  • Cut the chicken however you want, I just preferred it in small cubes (it’s easy to eat).
  •   You can use any store-bought Butter Chicken paste or sauce.
  • Serve with Naan or rice, or both.  

WATCH HOW TO MAKE EASY BUTTER CHICKEN:

Did you make this Easy Butter Chicken? Please leave us a comment below.


recipes

Roast Sage and Garlic Chicken

Roast Sage and Garlic Chicken is a very simple dinner that is tasty and savory. It involves some herbs and waiting. I love how it’s moist and glossy, usually roasts come out dry and I don’t like that. Nobody wants dry chicken. This recipe from Genius Kitchen didn’t disappoint me.


Roast Sage and Garlic Chicken Recipe

INGREDIENTS:

1 whole chicken (about 2 kgs)

1 ½ teaspoon lemon pepper

22 fresh sage leaves, finely chopped

3 garlic cloves, pressed

6 tablespoons unsalted butter, softened

3 tablespoons chicken fat or olive oil

salt and black pepper to taste

8 sprigs parsley

1 medium onion, quartered

2 carrots, peeled and cut into 1 inch pieces

1 lemon, quartered

How to Make Roast Sage and Garlic Chicken?

INSTRUCTIONS:  

1. Preheat oven to 240C (475F).  

2. In a bowl, combine butter, sage, lemon pepper and garlic.  

3. Loosen skin of chicken on breasts and thighs using fingers and a small, sharp knife.  

4. Spread butter mixture between skin and meat evenly.  

5. Brush skin with chicken fat or olive oil. Season cavity with salt and pepper to taste.  

6. Stuff with chicken with lemon, parsley, some carrots and onion.  

7. Using a twine, tie two legs together.  

8. On the center of roasting pan, add the other quartered onion and leftover carrots, then place chicken on top of the vegetables.  

9. Roast for 20 minutes then reduce oven temperature to 200C (400F).  

10. Continue roasting until thermometer reads 80C (170F), about 1 hour.  

11. Transfer chicken in a dish where you plan to carve it. Let it rest for 10 minutes before carving.

Serve and enjoy Roast Garlic and Sage Chicken with family and friends!

Did you make this Roast Garlic and Sage Chicken? Please leave us a comment below.


low carb and keto

Keto Recipes: Spinach Chicken Casserole with Cream Cheese and Mozzarella

Spinach Chicken Casserole with Cream Cheese and Mozzarella for dinner.  This recipe is really so yummy packed with lean protein and all those delicious flavours of cream cheese, spinach and mozzarella. This is really easy to make after a tiring busy day at work. This is good for those people who are in a Keto diet. It’s also gluten free and low carb. You’re welcome!

INGREDIENTS:

2 large boneless, skinless chicken breast (cut horizontally)
8 oz cream cheese, softened
2 cups spinach, rinsed
1Tbsp olive oil
4 oz Mozarella cheese, grated

For Marinade:

3 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp  red pepper flakes, optional
1/2 tsp Italian seasoning, optional

INSTRUCTIONS:

1. In a Ziplock bag, throw in olive oil, minced garlic, Italian seasoning and red pepper flakes, along with 1 tsp salt and 1/2 tsp black pepper. Seal the bag and shake it until well mixed.

2. Add the chicken breasts in the bag, seal and massage the chicken. Make sure the chicken is covered with marinating sauce. Set aside for 10-15 minutes.

3. Preheat the oven to 200C (400F) while preparing the other ingredients.

4. In a pan, quickly wilt the spinach with 1 Tbsp olive oil. Set aside.

5. Arrange the chicken breasts in a baking dish. Spread the cream cheese over the chicken and lay the spinach on top. Then sprinkle mozzarella cheese over the top.

6. Place the dish in the center of the oven. Bake the chicken casserole for 20-30 minutes.

7. Serve warm with a side dish of baked vegetables or cauliflower rice.

8. Share and enjoy Spinach Chicken Casserole with Cream Cheese and Mozzarella with family and friends!

Inspired by: EatWell101

recipes

Chicken Mami (Filipino Chicken Noodle Soup)

This is what we called Chicken Mami, a popular Filipino noodle dish made from fresh egg noodles and homemade chicken broth, topped with napa cabbage, carrots, fried garlic, hard boiled eggs and chopped spring onions. Chili is optional.

INGREDIENTS:

1 kg chicken breasts, boneless
1 pack 8 oz thin egg noodles, cooked according to package instructions
6 to 8 cups chicken broth (or combine 6 cups water and 1 ½ piece chicken cube)
2 cups chopped Napa cabbage
1/2 teaspoon garlic powder
1/4 cup chopped spring onion
1/4 cup toasted garlic
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
4 to 6 pieces boiled chicken egg
Carrot strips for garnish optional

INSTRUCTIONS:

1. Pour-in chicken broth in a deep cooking pot. Bring to a boil.

2. Add chicken breasts, onion powder, salt, pepper, and garlic powder. Cover and simmer for 30 to 40 minutes. Note: Add a little water if necessary.

3. Turn off heat. Remove the chicken breasts and slice as thin as possible.

4. In a wide individual serving bowl, arrange the cooked noodles, chopped Napa cabbage, carrot strips, boiled egg, chicken, spring onions, and toasted garlic. Pour-in the hot broth.

5. Serve and share this Chicken Mami (Filipino Chicken Noodle Soup) and enjoy with family and friends!

recipes

Korean Coconut Fried Chicken

Have you tried Korean Coconut Fried Chicken? This is so great with simple garlic mayo, tartare sauce, Korean BBQ sauce, or spicy apricot sauce. I guess any sauce would be nice! But I definitely guaranteed, if this chicken is marinated and fried properly, this is the bomb!

My family is fond of BTS and it all started when we saw DNA, Serendipity and Mic Drop videos. My little boy would always ask me to play these songs to cast on our TV so he could dance with it. His very first favourite was Tae Hyung, and then JHope, now he’s most favorite is Suga! He would usually copy their fashion, their style and the way they perform! Suga’s rapping style is his thing now!!! He’s so cute!

You may also want to try my other Korean recipes: Japchae, Tteokbokki and Twisted Korean Doughnuts (Kkwabaegi).

Anyway, BTS had a commercial of this Korean Coconut Fried Chicken ASMR, and we can’t just watch it. Just listen to how yummy and crunchy that sounds. We would love to try it for ourselves. That’s why I came up with this recipe so that everyone outside Korea can taste what BTS had just enjoyed in this commercial.


Korean Coconut Fried Chicken Recipe

INGREDIENTS:

1 1⁄2 pounds (680 grams) chicken tenders or chicken breast
vegetable oil (for frying)

FOR MARINATION:

3 cloves garlic, minced
1 medium onion, minced
1 thumb ginger, minced
1-2 teaspoons smoked paprika
2 tablespoons sugar
pepper and salt
1/2 cup coconut milk

FOR BREADING:

1 cup cornstarch
1 cup coconut flakes or desiccated coconuts
1 cup Panko crumbs or breadcrumbs
1 egg

How to Make Korean Coconut Fried Chicken?

INSTRUCTIONS:

1. TO MARINATE: Marinate the chicken with garlic, onion, ginger, smoked paprika, pepper, salt, sugar and coconut milk. Mix and marinate for 2 hours or overnight.

2. TO CRUMB: Put cornstarch, eggs and coconut milk mixture, and coconut flakes and Panko crumbs in 3 separate bowls (one for cornstarch, one for eggs and coconut milk mixture, one for coconut flakes and Panko crumbs mixture).

3. First, drench chicken in cornstarch, shake off excess. Place chicken in egg and coconut milk mixture, then roll it in coconut flakes and panko crumbs mixture.

4. TO FRY: Heat oil in a frying pan. When ready, cook the chicken in oil, don’t over crowd.

5. Deep fry the chicken until golden brown or until cook through.

Serve and enjoy this Korean Coconut Fried Chicken with family and friends!

WATCH THIS VIDEO:


Did you make this Korean Coconut Fried Chicken? Please leave us a comment below.


recipes

Spirulina Chicken Karage Bao

INGREDIENTS FOR BAO:

2 Tbsp Caster sugar
1¼ tsp Active dried yeast
200 ml Warm water, or a dash more if needed
300 gm Plain flour (2 cups)
1 tsp Salt
½ tsp Baking powder
1 Tbsp     Spirulina powder or Malunggay powder
1 Tbsp Peanut oil, choose a good quality one, plus extra for brushing

INSTRUCTIONS:

1. Put sugar and yeast in a small bowl of warm water. Leave in a warm place for about 5 minutes until the yeast is frothy.

2. Sift the flour, salt and baking powder and spirulina powder into the bowl of an electric mixer with a dough hook. Make a well in the centre of the flour and pour the peanut oil. Add in the yeast mix to flour mixture. Mix until it turns into a dough. The dough should form into a soft, but not sticky ball.

3. Place the dough on your bench top and knead by hand until it is smooth, about 2 minutes.
Lightly oil and place the dough in a bowl. Cover with plastic wrap and a clean tea towel. Leave in a warm place to rise until the dough has doubled in size, approximately 1 hour.

4. Divide the dough in half. Cover one half with plastic wrap and set aside. Divide the dough into 5 even-sized pieces, so you’ll have 10 dough pieces all in all. Roll each piece into a bun shape and roll them in an oval shape. Place on a piece of baking paper as you go, making sure they are well apart. Lightly brush with peanut oil and cover with plastic wrap. Leave to prove for another 15 minutes or until they increase in size (half of their original size again).

5. Repeat with all the remaining piece of dough.

6. When ready to steam, put enough water in the steamer to prevent it from boiling dry. Place a piece of baking paper in the base of the steamer.

7. Carefully lift the first five buns and place in the lined steamer. Replace the lid and cover with a cloth and steam for 10-12 minutes until the buns are puffed and sound hollow when you tap the base.

8. Carefully lift out the buns. Repeat to steam the remaining five buns.

INGREDIENTS FOR CHICKEN KARAGE (JAPANESE FRIED CHICKEN)

1 lb chicken breast or thigh
1 inch ginger
8 cloves garlic (You can adjust as you like)
1 Tbsp soy sauce
1 Tbsp sake (or dry sherry)
1 tsp sesame oil
1 tsp granulated sugarSea salt
Freshly ground black pepper
1/4 cup corn starch
1/4 cup all-purpose flour
Vegetable oil for frying

INSTRUCTIONS:

1. Pat dry the chicken with paper towel. Cut each chicken breast or thigh into 2 inch pieces. Season with salt and freshly ground black pepper. Put the chicken in a large bowl or storage bag.

2. Grate the ginger and mince the garlic (with garlic presser).

3. Combine the chicken and all the seasonings in the bowl (or storage bag). If in a bowl, cover with plastic wrap and rest in refrigerator for at least 1 hour.

4. Bring the oil to 320-338F (160-170C).

5. Combine corn starch and flour, and whisk all together.

6. Add the flour mixture to the chicken.

7.  Gently drop each piece of chicken separately into the hot oil. Do not overcrowd so as to cook the chicken evenly and quickly. Deep fry approximately 3-5 pieces at a time (depending on the pan).

8. Cook the chicken until it is cooked through and the outside is light golden color. If the oil temperature is too high, the chicken will change its color quickly and will burn.

9. Transfer the fried chicken onto a wire rack to drain excess oil.

10. Serve and enjoy with family and friends!

recipes

Filipino Skinless Chicken Longganisa (Sausage)

Originally, we make minced pork instead of chicken but since my husband and I are getting older and we started to notice that pork is harder to digest than the chicken, we opted for it since then. We still love pork though but not on longganisa (sausage) anymore.

This longganisa recipe has been a hit in our home. We can have it for breakfast, lunch or dinner. Please have a go of this recipe and let me know how it goes.

INGREDIENTS:
1-1/2 pounds lean chicken minced
1/2 cup brown sugar
1 head garlic, peeled and minced
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp salt
2 tsp ground black pepper or more if desired
oil for frying

INSTRUCTIONS:
1. In a bowl, combine and mix minced chicken, sugar, garlic, soy sauce, vinegar, salt and pepper until well-distributed .
2. On an individual sheet of wax or baking paper, spoon about 1 tablespoon of chicken mixture and form into a log. Roll and wrap tightly. Do the same step with the remaining mixture. Put in a ziplock container and freeze.
3. To cook, remove the longanisa from the wax or baking paper. In a skillet or frying pan over medium heat, heat about 2 tbsp of cooking oil. Fry longganisa, turning once or twice, until golden and cooked through.
4. Plate it with fried rice, tomatoes and eggs.
5. Serve and enjoy with family and friends!