How to cook Filipino Chicken Sopas Recipe

Chicken Sopas Recipe

Basic Ingredients:

• 3 tablespoons butter
• 3/4 cup uncooked elbow macaroni
• 2 pieces chicken breast fillet
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 2 pcs regular hotdog, sliced
• 1 red bell pepper, cubed
• 1 carrot, cubed
• 2 stalks celery, cut into half-inch pieces
• 1/2 cup evaporated milk
• salt and pepper to taste
• 1 chicken broth cube for added taste
• 6 cups water

Cooking Methods:

• Place chicken in a saucepan, add water, and bring to a boil.
• Simmer for 20 minutes. Take chicken out of the water and set aside.
• While the water in the saucepan is still boiling, add the macaroni. Simmer for 10-12 minutes, adding in the carrots and celery in the last 5 minutes.
• While waiting for the macaroni to cook, cut the chicken into cubes or tear into shreds using two forks.
• In a skillet, melt the butter then sauté the garlic, onion, hotdog, and chicken.
• When the chicken have slightly browned, add the red bell pepper and sauté all the ingredients in the skillet together for another minute.
• Transfer all the ingredients in the skillet carefully into the saucepan.
• Add milk and stir. Add salt and pepper to taste.
• For more flavor, add one chicken broth cube and stir until dissolved.
• Serve hot.

Darlo's Asian Chicken Recipe

                                         Darlo's Asian Chicken

Ingredients: 

Chicken breast (sliced flat)
Shrimp (peeled)
Garlic (Roasted)
Cream Cheese
Springonions (Chopped)
Salt and pepper
Oil for deep frying
For the breading:
Flour (for dusting)
Egg (beaten)
Japanese breadcrumbs
For the sauce:
Hoisin sauce
Ginger
Water
Annatto powder
Red chili
For the rice:
2 cups Thai jasmine rice
Button mushrooms (chopped)
Sesame oil
Five spice powder
Oyster sauce
7g AJI GINISA
Water

Cooking Procedure:

For the chicken:

1.
Flat the chicken breast and season with salt and pepper.spread generous amount of cream cheese and add some chopped roasted garlic.Season shrimp lightly with salt and pepper,place in the center of the chicken.Roll chicken and make sure its intact,or use a toothpick to secure the roll.
2.
Dust chicken in flour, then dip in egg then breadcrumbs. Deepfry in hot oilfor 4-5mins or till golden brown.Do not over cook.

For the Sauce:

1. Fry ginger in a little oil, add hoisin sauce, a little water. let it simmerfor 2 mins then set aside.

For the rice:

1. Do not wash rice.
2. In a stockpot mix Rice,Button mushrooms,oyster sauce,sesame oil,annato powder and 2 1/2 cups water. Let it boil then simmer till rice is cooked.
3. Add additional oil and saute rice,add 7g AJI GINISA
4. Slice Chicken and plate it over rice.. pour over the sauce.
5. Garnish with Spring onions and Chili annatooil.

Diced Chicken with Chillies Recipe

                                   Diced Chicken with Chillies

Ingredients:

1 tablespoon oil
1/2 kilochicken breast, deboned, cubed
2 pieces sili labuyo, seeded and sliced
1 tablespoon chili sauce
2 tablespoons soy sauce
1/2 cup water
1 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 cup diced red bell pepper
1 cup bean sprouts
2 teaspoons cornstarch dissolved in 2 tablespoons water

Cooking Procedure:

1.
Heat oil in a pan, stir fry chicken then add sili labuyo,chili sauce, soy sauce and water. Bring to a boil.
2.
Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix,add bell pepper and bean sprouts. Thicken sauce with cornstarch mixture.

Diced Chicken Breast In Cashew Nuts Recipe

                                         Diced Chicken Breast In Cashew Nuts

Ingredients:

4 pieces chicken breasts, cut into cubes
1 egg white
1/2 cup sliced bamboo shoot
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon cooking oil
2 tablespoons rice wine
1 tablespoon soy sauce
1/4 cup cooking oil
1/3 cup cashew nuts
4 pieces dried mushrooms, soaked and chopped
1 teaspoon sesame oil
2 packs AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. In a bowl, combine chicken breasts, egg white, bamboo shoot, sugar, cornstarch, cooking oil, rice wine, soy sauce and 1 pack AJI-SHIO Seasoning Mix with Garlic. Marinate for 1 hour.
2. Heat oil and fry cashew nuts. Add marinated chicken and stir fry until color changes. Add mushrooms, sesame oil and remaining AJI-SHIO Seasoning Mix with Garlic.
Makes 6 servings.

Chicken Breast With Rice Stuffing Recipe

                                          Chicken Breast With Rice Stuffing

Ingredients:

8 pieces chicken breast fillet, sliced thinly (tapa style)
2 tablespoons calamansi juice
1/4 cup soy sauce 

 Stuffing:

1/4 cup butter, divided
1/4 cup chopped chicken liver
1/2 cup diced Vienna sausage
1/4 cup cooked rice
1/4 cup cooked malagkit rice
2 teaspoons AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Sauce:

2 teaspoons cornstarch dissolved in
1/2 cup water
Marinade
Chicken drippings

Cooking Procedure:

1. Marinate chicken in calamansi and soy sauce for at least 30 minutes. Drain and reserve marinade. Set aside.
2. In a pan, melt 2 tablespoons of butter and saute chicken liver until cooked. Add sausage, rice and malagkit rice. Stir to blend. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Mix well.
3. Stuff chicken with 1 tablespoon of rice mixture. Roll and secure with thread.
4. Arrange chicken in a foil-lined pan and brush with butter and marinade mixture. Cover with foil and bake for 35 minutes at 350 degrees F or until brown.
5. For the sauce, boil remaining marinade, chicken drippings and cornstarch mixture. Cook until thick.
Makes 8 rolls

Chicken Cacciatore Recipe

                                                Chicken Cacciatore

Ingredients:

1/2 kilo chicken, cut into serving pieces
1/4 cup butter
1/2 cup chopped onions
1/2 cup chopped bacon
1/2 cup sliced button mushrooms
1 cup soup stock or water
1/2 cup all purpose cream
1/2 teapsoon AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. In melted butter, pan-fry chicken until brown.Drain and set aside.
2. On the same pan, stir-fry onions until transparent. Add and cook bacon until crispy brown. Add mushrooms and stir-fry for a minute.
3. Pour in stock and return chicken pieces and simner for 5 minutes or until chicken is fully cooked.
4. Add all purpose cream and simmer for a minute.
5. Sprinkle AJI-SHIO Seasoning with Pepper and AJI-NO-MOTO Umami Seasoning. Simmer for another minute before turning off the fire.
6. Serve hot.
Makes 5 servings

Chicken Curry Spaghetti Recipe

                                            Chicken Curry Spaghetti

Ingredients:

200 grams spaghetti, cooked according to package direction
3 tablespoons margarine
1/2 kilo cubed chicken meat
1/4 cup sliced celery
1/2 cup sliced button mushroom
1/4 cup sliced bamboo shoot
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
3/4 cup water
1/2 cup evaporated milk
1 teaspoon curry powder
1 tablespoon soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Stir fry chicken meat in margarine until brown. Set aside.
2. On the same pan, saute celery, mushrooms, bamboo shoot, and bell peppers. Add chicken, water, milk, curry powder and soy sauce. Let simmer for 15 minutes, stirring occasionally.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Stir and simmer for another minute.
4. Pour sauce over cooked spaghetti.
Makes 4 servings

Chicken in Pandan Leaves Recipe

                                                  Chicken in Pandan Leaves

Ingredients:

Pandan leaves
2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes)
1/8 teaspoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
1/8 teaspoon sesame oil
3 dashes white pepper powder
1/4 teaspoon sugar
1/8 teaspoon fish sauce
3 inches fresh ginger (grated and squeezed for juice)
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

# Mix the chicken pieces with all the seasonings above. Season with AJI-NO-MOTO® Umami Seasoning.
# Add the ginger juice and marinate.
# Put a piece of the chicken towards the end of the pandan leave and roll it up tightly.
# Hold tight with a tooth pick.
# Deep fry until the golden brown.
# Dish out and serve hot.

Chicken Liver & Mushroom Pate Recipe

                                        Chicken Liver & Mushroom Pate

Ingredients:

4 tablespoons butter
2/3 cup chopped onions
1/2 kilo chopped chicken liver
1 cup chopped button mushroom
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic
2 tablespoons brandy
6 tablespoons all purpose cream
2 tablespoon soy sauce
1/2 cup chopped cashew nuts
1/2 cup butter
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
Biscuits
Crackers
Toast bread

Cooking Procedure:

1. Melt butter and saute onions until translucent. Add chicken liver, mushrooms and sprinkle AJI-SHIO Garlic Plus. Stir fry until brown.
2. Process mixture in a blender until smooth. Stir in brandy, all purpose cream, soy sauce, cashew nuts and butter. Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.
3. Transfer in a serving bowl and refrigerate for several hours.
4. Serve pate with cracker, biscuits or toast bread.
Makes 2 cups

Chicken Inasal Tostadas Recipe

                                            Chicken Inasal Tostadas

Ingredients:

1 medium white onion
1/2 cup tomatoes, wedges
2 large garlic cloves
1-2 fresh green chilies, chopped
1/2 cup plus 2 tablespoons vegetable oil, divided
2 cups shredded iceberg lettuce
1/2 cup chopped cilantro, divided
4 chicken inasal marinated breast part, cut into bite size pieces
6 flour tortillas (6-inch)
1 avocado, halved, pitted, and peeled
1/2 cup sour cream
1/4 cup shredded Colby Jack cheese
Salt and pepper to taste
AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:

1. Slice half of the onion, toss with tomatoes, garlic, and chilies with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
2. Place in the oven heat until softened about 4-5 minutes. Set aside.
3. Toss together lettuce, chopped onion, and half of cilantro. Purée tomato mixture in a blender along with one or both roasted chilies (to taste) and 1 teaspoon salt until smooth.
4. Cook the bite size chicken breast in a grill pan. Set aside.
5. Mix in a bowl the puree and grilled chicken.Season with remaining cilantro, salt and AJI-NO-MOTO ® Umami Seasoning.
6. Heat remaining 1/2 cup oil in a heavy medium skillet. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown (45 to 60 seconds per tortilla). Drain.
7. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema. Mound lettuce mixture on top and sprinkle with cheese.

Chicken Marengo Recipe

                                               Chicken Marengo

Ingredients:

1 kilo chicken thigh
1/2 cup all purpose flour
1/2 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix

Cooking oil for frying

1 tablespoon cooking oil
1/4 cup chopped tomatoes
1/2 cup tomato sauce
2 tablespoons rice wine
1 1/2 cups chicken stock
1/2 cup mushroom caps
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 cup croutons
2 tablepsoons parsley

Cooking Procedure:

          1. Melt butter and saute onions until translucent. Add chicken liver, mushrooms and sprinkle AJI-SHIO Garlic Plus. Stir fry until brown.
           2. Process mixture in a blender until smooth. Stir in brandy, all purpose cream, soy sauce, cashew nuts and butter. Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper.
           3. Transfer in a serving bowl and refrigerate for several hours.
           4. Serve pate with cracker, biscuits or toast bread.
           Makes 2 cups

Chicken Maryland Recipe

                                                Chicken Maryland

Ingredients:

8 pieces chicken cutlets
1 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 cup all purpose flour
2 beaten eggs
1 cup Japanese bread crumbs
Cooking oil for deep frying

Cooking Procedure:

1. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix on chicken pieces and marinate for 2-3 hours.
2. Dip chicken into flour, then into beaten eggs, then into bread crumbs.
3. In hot oil, deep fry chicken, few pieces at a time.
4. Drain on paper towels.
Makes 8 servings