Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe

Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe. One of the recipes that intrigue me on the recent episode of SBS Australia TV’s Food Safari - Filipino Food Episode was the chicken adobo by Ricky Ocampo. On that episode Sydney cafe owner Ricky Ocampo shares his grandmother's recipe of chicken adobo.

I was fascinated by his cooking method of chicken adobo which involves frying the chicken first before adding the soy sauce, vinegar and other aromatic ingredients. Below is the segment where Chef Ricky Ocampo shares in details how to cook his grandmother's chicken adobo.

SBS Food Safari Chef Ricky Ocampo's Chiken Adobo

Now if you are interested in watching the full episode of the SBS Australia TV’s Food Safari Filipino Food episode click the link below.

SBS Food Safari - Filipino Episode

Today I tried to replicate Chef Ricky Ocampo’s Food Safari’s chicken adobo. First of all I would strongly recommend using only the freshest chicken that you can buy. The aroma of the adobo cooking in our kitchen was very evident I tough even our neighbours would have smelled it. The chicken adobo was indeed taste good as claimed. The only negative comment is the final product was very oily because of the generous amount of oil during frying and the oil that rendered from the chicken skin and fats during frying. I would suggest reducing the amount of oil used in frying and if one is really a health buff use skinned chicken. Here is the recipe of my adaptation of Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe, go ahead have a try.


Ingredients:

1 kilo chicken, cut into large servings
1 cup apple cider or white balsamic vinegar
1/2 cup soy sauce
1/2 head garlic, peeled, crushed and chopped
2 tbsp. freshly coarsely ground black pepper
3-4 pcs. bay leaves
1/4 cup cooking oil


Cooking procedure:

In a large frying pan heat the cooking oil until it start to bubble.

Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown.

Add in the garlic and continue to fry for 2-3 minutes until the garlic are lightly browned.

Add the bay leaves, coarsely ground black pepper and soy sauce, continue to cook for 2 to 3 minutes. Now add in the vinegar, bring to a boil and reduce the heat to moderate to low.

Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.

Source

Read More

Chicken Potato Salad with Garlic

What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator.

• 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth


• 2 chicken breasts, boiled in salted water and cubed


• 6 hard-boiled eggs, chopped


• 2 cups mayonnaise


• 2 tablespoons white onions, finely chopped


• 1 tablespoon garlic, finely chopped


• 1 tablespoon calamansi juice


• 4 tablespoon salt


• 2 teaspoons white sugar


• 2/3 teaspoon white pepper


• lettuce leaves


• parsley


• 1 hard-boiled egg, sliced

 

Procedure:

1. In a bowl, mix together the potatoes, chicken and eggs.


2. Cool before adding the other ingredients.


3. In a small bowl, mix the remaining ingredients.


4. Add to potato mixture and blend well.


5. Cover and refrigerate several hours or overnight before serving.


6. Serve on a bed of lettuce leaves. Garnish with parsley and hard-boiled sliced eggs.

Read More

Chicken Macaroni Salad

• 1 package elbow macaroni (250 g.), cooked and drained


• 2 cups chicken meat, diced


• 1 onion, chopped


• 1/2 cup celery, chopped


• 1/2 cup pickle relish


• 2 cups cheese, grated


• salt and pepper


• 1 teaspoon calamansi juice


• 3 hard-boiled eggs, chopped


• lettuce leaves


• parsley

Procedure:

Mix the above ingredients. Garnish with lettuce leaves and parsley. Chill and serve.

Read More

Simple Chicken Curry Recipe

Ingredients

• 500g chicken breast or thigh fillets, sliced


• 1 onion, chopped


• 2 cups broccoli florets


• 1 1/2 cups mild curry sauce or marinade


• 270ml can coconut milk


• fish sauce and fresh lime juice, to taste

Method

1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan.

2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

Read More

Lemon Honey Chicken Pinoy Recipe

Ingredients

    * 1 tblsp sesame seeds
    * 1/4 cup lemon juice
    * 2 tblsps soy sauce
    * 1/2 cup honey
    * 1.5kg chicken lovely legs, skin removed

Asian Vegetable Mix

    * 1 x 125g packet baby corn
    * 2 red capsicums, thickly sliced
    * 1 bunch Chinese broccoli, coarsely chopped
    * 1 bunch baby bok choy, coarsely chopped
    * 1/4 cup oyster sauce

Method

1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens.

2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly.

3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking.

4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaining vegetables to pan and boil until tender. Drain well. Transfer vegetables to a large bowl. Add oyster sauce and toss well to combine.

5. Serve chicken on Asian vegetable mix.

Notes

Chicken lovely legs are chicken drumsticks which have the skin and about 2cm of the bone removed above the first joint. You can substitute lovely legs with drumsticks or wings. If using wings, reduce cooking time by 10 minutes. Lovely legs are available at chicken shops or butchers.

Read More

Braised Chicken Feet, Chicken Feet Asado

Braised Chicken Feet, Chicken Feet Asado. Some of our readers would rather not have this kind of dish and for those who are then just skip this post and browse the archives for more Filipino food. This is my second version of the dish, there were a lot of comments on my first version of Braised Chicken Feet being very salty. I myself did not understand how it turned out too salty to a lot of our reader probably because of some salty soy sauce, some brands are indeed salty and some are not. The recommended amount was necessary for the reasons that we want our braised chicken feet as dark as possible. We do not want a pale colored chicken feet this will make the chicken feet more un-appealing. Another factor for the salty outcome of the first version of this dish was provably the quantity of the oyster sauce and chicken bullion, for this second version I have significantly scaled down quantity of these ingredients. I also added some star anise and hoisin sauce on this version of Braised Chicken Feet, Chicken Feet Asado to improve the aroma and taste similar to the steamed chicken feet on Chinese restaurants. Basically cooking is similar to my original version of the dish. Here is the recipe of my second version of Braised Chicken Feet, Chicken Feet Asado.

Ingredients:

1 kilo chicken feet
1/2 head garlic chopped
1/2 small can tausi, salted black beans, brine drained and rinsed
1/4 cup dark soy sauce
2-3 tbsp. oyster sauce
2-3 tbsp. hoisin sauce
3-5 pcs. star anise
1 chicken bullion cube
1-2 tbsp. sugar
1/2 to 1 tbsp. chili flakes
salt
cooking oil
1/2 cup dark soy sauce for marinade
chopped spring onion for garnish

Cooking procedure:

Chop off nails and remove outer skin of each chicken feet. Wash thoroughly and drain. Marinate the chicken feet in 1/2 cup of dark soy sauce for 30 to 40 minutes. Drain and discard marinade. In a deep frying pan fry chicken feet in batches for 2 to 3 minutes or until golden brown. Drain excess oil and soak fried chicken feet in a big bowl of cold water for 30 to 45 minutes or until they puff up then drain in a colander. In a sauce pan sauté garlic, black beans and chili flakes until fragrant. Add in the chicken feet and stir cook for 1 to 2 minutes. Add 1/4 cup soy sauce, oyster sauce and hoisin sauce and continue to stir cook for another minute. Add in water just enough to cover the chicken. Now add in the star anise, sugar and chicken bouillon cube, bring to a boil and simmer for 30 to 45 minutes or until the chicken feet are tender and liquid turns thick and oily sauce. Season with salt to taste if required. Garnish with chopped spring onion and serve hot.

Source

Read More