Crispy Chicken Skin (Chicharon)

Ingredients:

½ kilo of chicken skin

1 teaspoon of salt

3 cloves of garlic – chopped

1 cup of water

2 cups of cooking oil
Dipping Sauce:

1 whole red onion – thinly sliced

¼ cup vinegar

TOOLS:

Medium size pan

Colander

Paper towel/wax paper



PROCEDURE:

1. Prepare your pan and put it to medium heat. Then add the water and mix the salt and garlic, once mixed evenly place chicken skin on the pan. Let it simmer for 10 minutes.

2. After 10 minutes, drain the water out of the pan but leaving the chicken skin in it. Then add the cooking oil over medium low heat. Allow the chicken skin to cook thoroughly for 10 minutes until you reach a crispy golden brown texture. You may flip the skin on each side to make sure that it has an even brown color on all sides.

3. Once down, place the skin on a colander to allow the excess oil to drain.

4. Once dry, place them on a serving plate with a paper towel or wax paper.

5. As for the sauce, add the slices of onions to the vinegar and place it on a sauce bowl. Serve it with the crispy chicken skin and enjoy!

Southern Fried Chicken Livers

Ingredients

1 pound chicken livers
1 egg
1/2 cup milk
1 cup all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 quart vegetable oil for frying


Directions

Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

Pork and Chicken Adobo

Ingredients

• 1 1/2 lbs pork belly, chopped
• 1 1/2 lbs chicken, cut into serving pieces
• 3 to 4 pieces dried bay leaves
• 2 teaspoons whole peppercorn
• 1 head garlic, slightly crushed
• 6 tablespoons vinegar (white or sugar cane)
• 3/4 to 1 cup soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoons brown sugar
• 1 cup water
• Salt to taste
• 3 tablespoons cooking oil

Cooking Procedure

1. Heat oil in a pan.
2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or
4. until the color turns light brown.
5. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meats
6. are tender.
7. Add the sugar and stir.
8. Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
9. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
10. Serve. Share and enjoy!

CHICKEN PINEAPPLE

INGREDIENTS:

1 lb. chicken, cut into small pieces
4 cloves garlic, minced
1 onion, sliced
3-4 tablespoons of butter (vegetable oil can also be used as substitute)
1 can crushed pineapple (chunks can also be used)
1/2" slice fresh ginger, minced or grated
1 can evaporated milk
1/2 cup soy sauce (or according to taste)


PROCEDURE:

Wash chicken. Place in a bowl. Combine crushed pineapple, ginger and soy sauce. Allow to marinate for 1 hour.

In a pan melt the butter (or oil) and sauté garlic and onion. Add chicken pieces and cover. When chicken is half cooked, add the marinade and bring to a boil over low heat. When chicken is tender and almost cooked, stir in the milk.