Chicken Adobo– to be or not to be, dry/saucy, salty/vinegary, coconut milk or not…so many choices!

The venerable Philippine Culinary historian, Doreen Fernandez once quipped that Filipino cooks were “a galaxy of flavor adjusters.” If one were to poll 100 Filipinos and asked for their adobo recipe, one would surely get 100 different variations (if not more), identifiable by localities (from over 7,000 islands) with tastes quite different from the next….

Tinolang Manok– The Pilipino recipe-Malinamnam!

The French call it mirepoix, the Italians– soffrito, and Filipinos exclaim: “Pang Tinola!” comprised of ginger, garlic, and onion. This trio of ingredients provides an exceptional taste to the broth, especially when a whole chicken is cooked in a slow simmer to exude its natural juices.My grandmother touts this soup as an immune system booster….

Mongolian chicken flavored with 15 spices–a pick-me-up recipe!

This redolent chicken dish was called ‘special chicken’ in a Mongolian restaurant. We had to order it as it was the last dish available for the evening. Impressed by the flavors, I asked our waitperson, “What did you put in the chicken to make it so flavorful?” She replied that she could not disclose the…

Chicken Piccata– Cooking by Pictures!

Piccata in Italian means larded–the namesake for this easy to follow recipe. The conventional approach is to fry the chicken cutlets in butter, lemon, and parsley to create a delicious puckering sauce! Add the capers to this recipe to add texture and compliment to the tart flavor of the sauce. Cooking notes: Tenderize the chicken…