Category Archives: Chicken & Poultry Recipes

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Filipino Lemon Chicken

Filipino Lemon Chicken Recipe



  • 1 lb 2 oz boneless, skinless chicken breast
  • 1 egg yolk, lightly beaten
  • 2 tsp soy sauce
  • 2 tsp dry sherry
  • 3 tsp cornstarch
  • 1/2 cup cornstarch, extra
  • 2 1/2 tbsp all purpose flour
  • oil for deep frying
  • 4 scallions, thinly sliced


Lemon sauce:

  • 1/3 cup lemon juice
  • 2 tbsp sugar
  • 1 tbsp dry sherry
  • 2 tsp cornstarch


Cut the chicken into long strips, about 1/2 inch wide, and then set aside. Combine the egg, 1 tablespoon water, soy sauce, sherry and cornstarch in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well, and set aside for 10 minutes.

Sift the extra cornstarch and all purpose flour together onto a plate. Roll each piece of chicken in the flour, coating each piece evenly, and shake off the excess. Place the chicken in a single layer on a plate. Fill a wok one-third full of oil and heat to 350 F. Lower the chicken pieces into the oil (in batches) and cook for 2 minutes, or until golden brown. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Reserve the oil in the wok.

To make the lemon sauce, combine 2 tablespoons water, the lemon juice, sugar and sherry in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Mix the cornstarch and 1 tablespoon flour and add to the lemon juice mixture, stirring constantly until the sauce boils and thickens.

Just before serving, reheat the oil in the wok to very hot, add all the chicken pieces and deep fry for 2 minutes, or until very crisp. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle with the scallions and serve immediately.

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Filipino Chicken Rice Soup with Ginger


  • 1/4 cup oil
  • 1/4 cup minced garlic
  • 1 large onion, diced
  • 2″ piece fresh ginger, thinly sliced
  • 3/4 cup uncooked rice, washed and drained
  • 7 cups water
  • 1 lb boneless chicken, cut into bite-sized pieces
  • 1 1/2 tsp fish sauce
  • pepper

Heat 2 tablespoons of the oil in a pot and stir-fry half of the garlic until golden.  Add onion and ginger and stir-fry until onion is translucent.  Add rice and stir-fry for 5 minutes, then add water and cover.  Increase heat and bring to a boil, stirring occasionally, then reduce heat and add chicken.  Simmer for another 30 minutes.
While cooking, heat remaining oil in a skillet and stir-fry rest of garlic until crisp and golden.  Drain and set aside.
When rice and chicken are cooked, add fish sauce, stir, and continue to cook over low heat for another 2 minutes.  Serve hot seasoned with pepper.
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Chicken Simmered in Tomatoes and Pimentos


  • 2 tbsp olive oil
  • 1 chicken (2 lbs) cut into serving pieces
  • 2 cloves garlic, peeled and crushed
  • 1 large onion, diced
  • 1 lb ripe tomatoes, diced, or one 14-ounce can whole peeled tomatoes, diced
  • 2 bay leaves
  • 1 tsp salt or to taste
  • 1/2-1 tbsp ground black pepper
  • 1 1/2 cups water
  • 2 large potatoes, peeled and cubed
  • 1 cup pimentos, drained, or 1 red bell pepper, deseeded and diced


Heat the oil in a large saucepan and lightly brown the chicken. Remove the chicken and set aside. Add the garlic and stir fry until golden brown, then stir fry the onion until translucent. Return the chicken to the saucepan, add the tomatoes, bay leaves, salt, pepper and water, and simmer over low heat for 20 minutes.

Add the potatoes and simmer for 15 minutes, then add the pimentos and simmer for another 5 minutes. Remove from the heat and serve immediately.

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Crispy Skin Chicken

Prep: 40 mins.  Cooking: 40 mins.  Serves 4.


  • 3 lb whole chicken
  • 1 tbs honey
  • 1 whole star anise
  • 1 strip dried tangerine peel
  • Oil, for deep-frying
Ingredients for Five Spice Salt:
  • 2 tbs salt
  • 1 tsp white peppercorns
  • 1/2 tsp five-spice
  • 1/2 tsp ground white pepper

Put the chicken in a large saucepan and cover with cold water.  Add honey, star anise, mandarin peel, and 1 teaspoon salt.  Bring to a boil then reduce heat to low and simmer for 15 minutes.  Turn off heat and leave chicken, covered, for a further 15 minutes.  After 15 minutes, transfer chicken to a plate to cool.
Cut chicken in half lengthways, place it on paper towels, uncovered, and refrigerate for 20 minutes.
Fill a wok one-third of the way with oil and heat to 315 F.  Very gently lower in half of the chicken, skin side down.  Cook for 6 minutes, making sure all the skin comes in contact with oil.  Drain on paper towels, then repeat with second chicken half.
To make salt, put salt and peppercorns in a small frying pan and dry-fry until aromatic.  Crush the mixture and then mix with five spice and white pepper.
Use a cleaver to chop chicken halves into smaller pieces, then sprinkle over the five-spice salt and serve immediately.
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Clay Pot Chicken and Vegetables

Prep: 20 mins + 30 mins marinating time.  Cooking: 35 mins.  Serves 4.


  • 1 lb 2 oz boneless skinless chicken thighs
  • 1 tbs soy sauce
  • 1 tbs dry sherry
  • 6 dried Chinese mushrooms
  • 2 tbs peanut oil
  • 2 small leeks, white parts only, sliced
  • 2″ piece ginger, finely grated
  • 1/2 cup chicken stock
  • 1 tsp sesame oil
  • 9 oz orange sweet potato, halved lengthwise and sliced
  • 3 tsp cornstarch

Cut the chicken into small pieces and place in a bowl with soy sauce and sherry.  Cover and and refrigerate for at least 30 minutes.
Meanwhile, soak mushrooms in hot water for 20 minutes.  Drain, then squeeze to remove any excess liquid.  Discard stems, and chop caps finely.
Drain chicken, reserving marinade.
Heat half peanut oil in a wok, swirling to coat base and side.  Add half the chicken pieces and stir-fry briefly until seared on all sides.  Transfer chicken to a flameproof clay pot and stir-fry remaining chicken, then add to pot.
Heat remaining oil in the wokand add leeks and ginger.  Stir-fry for 1 minute, then add mushroom, reserved marinade, stock, and sesame oil.  Cook for 2 minutes, then transfer to pot with chicken andadd sweet potato as well.  Cook, covered, over low heatfor 20 minutes or until potato is tender.
Mix cornstarch and 1 tablespoon water and add to the pot.  Cook, stirring over high heat, until mixture boils and thickens.  Serve immediately with steamed rice, if so desired.
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Chicken and Sweet Corn Soup

Prep: 30 mins.  Cooking: 10 mins.  Serves 4.


  • 7 oz boneless skinless chicken breast
  • 2 egg whites
  • 3 cups chicken stock
  • 1 cup creamed corn
  • 1 tbs cornstarch
  • 2 tsp soy sauce

Wash chicken under cold water and pat dry.  Place in a food processor and process until finely chopped.  Add 1 teaspoon salt, then lightly beat egg whites and add to processed chicken.
Bring stock to a boil and add corn.  Mix in cornstarch and 1 tbs water, stirring until mixture thickens.  Reduce heat and add chicken, breaking up with a whisk.  Without boiling, let heat through for about 3 minutes.  Season with soy sauce and serve immediately.
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Pansit is a delicious Filipino dish made with noodles, chicken, and vegetables.

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Fried Chicken (Pritong Manok)

All-American fried chicken is easily made into a Filipino dish by the infusion of a piquant adobo marinade that flavors the meat instead of relying on a heavily seasoned batter. The reliable three-step breading of flour, egg wash and jalapeno Panko breadcrumbs really sealed in the adobo flavors and gives the chicken a light exterior crunch. My preference for using chicken breast in this dish is not the Filipino standard. Legs, thighs, and wings are always more flavorful and desired by Filipinos over the bland breast meat. However, I love the versatility of breast meat that fits nicely into a modern, hectic schedule. Slices chicken over a Caesar salad, cut it into fingers for your kids, or sandwich it between a crusty roll for a quick, mouthwatering lunch.

Yield: Serves Four

2 pounds boneless chicken breast, skin removed

one quarter cup soy sauce.
Three cloves garlic, minced
1/2 teaspoon peeled and minced fresh ginger
one conventional lime or calamansi, zest and juice.
1 tablespoon vinegar
1/4 teaspoon freshly ground black pepper

3 cups oil, for frying
1 cup all-purpose flour
2 cups Panko breadcrumbs.
Two large eggs, beaten

How to Cook.

Marinate the chicken
make the marinade. By combining the soy sauce, garlic, ginger, lime zest and juice, vinegar, and pepper and a shallow glass or ceramic dish. Lay the chicken breasts in the dish and marinate for one hour, turning the brass over after 30 min..

Bread and Fry the chicken
heat the oil to 350° in a large pot or deep sauté pan. Prepare the breading by gathering separate bowls of flour, breadcrumbs, and beaten egg. Dip the chicken breast in the flour and shake to remove any excess. Dip the chicken and egg, then into the breadcrumbs so that it is fully coated. Place in the hot oil and continue breading and cooking the remaining chicken breast. Do not overcrowd your pan.
Cook the chicken 5 to 7 min. per side until the coating is Golden Brown and the chicken is cooked through. A meat thermometer inserted into the bread should read 160°. Place the chicken on a serving plate lined with paper towels.

Serve while hot to hungry guests!

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For many Filipinos living on the Philippines islands, food comes from the bounty of one’s own backyard. Gardens planted with eggplant, tomatoes, corn, green beans, and squash provide year-round crop to supply the family was sustenance at every meal. But a backyard bounty is not limited to what grows in the garden. It often includes what grazes in the yard. Chickens, called manok, are a common household flock often found roaming the grounds and noisily rousing the neighbors. In addition, the homegrown birds, the commercial chicken industry is a thriving business providing Filipinos with an inexpensive alternative to more costly proteins, such as beef for certain Seafoods. Filipino cuisine firmly embraces chicken with a delicious array of soups, stews, barbecues, and roast featuring this venerable bird.

Because commercially produced chicken is generally neutral and taste, Filipinos are partial to cooking chicken on the bone, which keeps the meat tender, moist, and ultimately more flavorful. While the ease and convenience of boneless chicken breast is a preferred standard in the United States, Filipinos favor the dark meat of thighs, wings, and legs, which are more suited to the longer cooking times required for many Filipino dishes and recipes like adobo, paksiw, Apritada, or even a simple Inasal barbecue. Breast meat is typically sliced into small pieces and reserved for stir fries or as a meat element in noodle and rice dishes.

Inasal manok features the simplicity of roasted (or grilled) chicken made special with a tangy marinade of citrus, and fish sauce. Pritong manok, or fried chicken, is another example of LA pungent marinade can elevate the versatile flavor of chicken. Though typically made with chicken legs, wings or thighs, I’ve opted to use boneless chicken breast for a quick dish that can be serve as a main course, as a kids meal sliced in the chicken fingers, or is a hearty sandwich perfect for lunch or a picnic. Pastel nga manok is your basic chicken pot pie with a uniquely Filipino filling bubbling underneath flaky puff pastry. Pipian, which refers to the sauce more than the dish, is one of the Mexican treasures brought to the islands by the Spaniards. Although very different flavor than the Mexican original, which uses pumpkin or sesame seeds to flavor the stew, the Filipino version is traditionally made with peanuts and thickened with toasted rice flour.

Because Filipino cuisine burst with vibrant flavors, game birds, with their darker meat, integrate beautifully into our recipes. The signature adobo monocoque, or chicken adobo, is given a new twist with the use of duck that, with the simple addition of tomatoes and pineapple, recalls the traditional style of the nuns, or Adobong Pato a la Monja. Another signature dish,rellenon monocoque, and elaborately stuffed whole chicken, is replaced by the more manageable and more flavorful semi boneless quail, perfect for individual servings, Turkey, one of my favorite game birds, has always taken center stage at our Thanksgiving table. But the Turkey leftover tradition was an equally anticipated event the filter house with a mouthwatering aroma of paksiw, a bright stew of Turkey, vinegar, and Bay leaves (cilantro). This authentic, traditional recipe. I’ve included here is not is reserve for the holidays but allows you to enjoy paksiw’s complex flavors all year-round.

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Steamed Buns Filled with Curry Chicken (Curry Chicken Siopao)

I remember feeling very special as a child when my mother packed the meat filled buns in my lunch. My classmates were fascinated by the fluffy white snowballs that made their peanut butter and jelly sandwiches wither in comparison. Found everywhere from dim sum restaurants to roadside stalls, siopao is the perfect example of how China’s vast influence as integrated into everyday Filipino cuisine. The steamed buns are made with a yeast dough that can be filled with any variation of meats, poultry, fish, or vegetables to make the perfect portable snack or light meal. I recommend that any filling you use be fully cooked before forming the siopao. The final steaming of the buns is relatively short and meant only to coat the dough and heat the stuff center.

Yield: makes 10 Siopao

2 1/2 tablespoons sugar
1 1/4 cups warm water.
2 1/4 teaspoons dried yeast, equivalent to one yeast packet.
2 tablespoons olive oil
3/2 cups all-purpose flour
1 teaspoon salt

Chicken Curry Filling
1 tablespoon olive oil
one clove garlic, minced
one small tomato, diced
two green onions (scallions), finely chopped
1 teaspoon yellow curry paste or 1 1/2 teaspoons curry powder.
1/2 pound chicken breasts, skinned and diced
1/2 cup coconut milk
1/4 cup chicken stock
1 teaspoon soy sauce
1 teaspoon shrimp paste.
1 teaspoon freshly squeezed lime juice.
2 tablespoons chopped fresh coriander leaves (cilantro)
dash of freshly ground black pepper

Preparation Instructions:
in a small bowl, mix together the sugar, warm water, and yeast. Allow the yeast activator 5 min.. The yeast should bubble and become foamy. Add the oil to the yeast mixture and set aside.

Combine the flour and salt in a large bowl and stir to combine. Pour the yeast mixture over the flour and mix together with a spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead the dough 5 to 6 min. until smooth. Lightly oil the bowl and replace the dough in the center. Cover the bowl with plastic wrap or a towel and allow the dough to rest and rise in a warm place for two hours.

Prepare the filling:
heat the olive oil in a medium skillet over medium heat. Add the garlic, tomato and green onions (scallions). Cook and stir for 2 min. until the tomato softens. Add the curry paste, chicken, coconut milk, chicken stock, soy sauce, and shrimp paste. Cover and simmer 8 to 10 min. until the chicken is fully cup. Remove the cover and cook over high heat 5 to 6 min. until the sauce thickens.

Remove from the heat and stir in lime juice, fresh coriander leaves (cilantro), and pepper. Cool the filling for 5 min. before filling the binds.

Form the siopao:
uncover the dough and punch it down. Turn it out onto a lightly floured surface and roll the dough into a foot-long log. Divide the dough into 10 pieces. Lightly cover the unused portions of dough until you are ready to use them so that they do not become dry. Take a portion of dough and using the palm of your hand. Press it into a 6 inch circle approximately 1/4 inch thick. Place 2 tablespoons of filling in the center of the dough, drawing up the sides of the circle together at the top of the blind. Pinch and twist the top to securely seal in the filling. Place the bun seam side down on a 3″ x 3″ square of wax or parchment paper. Continuing this process with remaining binds.

Cook the siopao:
Arrange the buns in a steamer and steam for 12 to 15 min. until the buns of expanded in the centers are warm.

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  • Steamed Filipino Buns (Siopao) with Chicken Curry Filling


1 kilo chicken
1 cup pineapple chunks
2 tbsp soy sauce
1/4 cup white sugar
1 tsp vetsin
1 tsp salt

Cut chicken into small pieces. Marinate in soy sauce, salt, sugar, and vetsin. Let stand for 1/2 hour. Place in baking pan, pour in pineapple chunks and 1/2 cup of its juice. Bake in oven with 350 F heat for 45 minutes or until done. You may also steam-bake it in ordinary pan (kawali) with a tight cover. Serve with spring onions or parsley as garnishing.

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For every 1 kilo chicken
1 tbsp vetsin
1/2 tsp ground pepper
1 cup 7up or sprite
2 tbsp ginger strips
1/3 cup rhum or gin
1 1/2 tbsp sesame oil
3-4 stalks spring onions (1″ long)
3-4 stems kinchay (1″ long)

Marinate whole chicken in the mixture for 1 hour or more. Place altogether in a pan and steam until chicken is done. Halfway, add spring onions and kintsay. Thicken broth with 1 tablespoon dissolved conrstarch. Serve whole with the broth in separate sauce bowl. Garnish with parsley and sliced carrots.

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1 kilo chicken (cut into parts)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper

In a casserole, brown chicken on both sides and set aside. Sauté garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in the chicken. Allow simmering until chicken is cooked. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot.

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1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomato sauce
3-4 pcs. sweet whole pickles (sliced slanting by, 1/4′ thick)
1/4 cup pickle sauce
2 bell pepper (red & green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, 1/4″ thick
1/2 head garlic, minced
1/4 cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper

Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. Cover. When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients, Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.

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5 pcs. chicken breast (pitso)
1/2 head garlic, minced
1 tbsp. salt
1/4 tsp. ground white pepper
1 tsp. vetsin frozen butter ofr margarine
1/2 cup bread crumbs
1 betten egg

Remove skin of chicken breast. Separate meat from the bone. With one chicken breast you can make 2 pieces of “Ala King”. Place meat between 2 pieces of wax paper.Pound until spread thinly. You may use minced garlic. Combine salt, vetsin and pepper. Springkle on meat. Rub meat with minced garlic. Combine salt, vestin, and pepper. Sprinkle on meat. Cut frozen butter into sticks 3/4 ” thick and 2 1/2″ long. Place 1 piece in the middle of the meat and roll like a drumsticksrim. Be sure the butter is well enveloped in the meat or it will ooze out while being fried. Cover thoroughly with flour, Dip in beaten egg and roll on bread crumbs. Place in refrigerator for 1 hour to set the coating. Deep-fry for 5 minutes and serve immediately.

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Rellenong Manok

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar


1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Marinate chicken in calamansi juice, soy sauce and sugar. In a bowl, mix all stuffing ingredients well. Stuff the chicken in all parts. Sew the cavity opening and truss the chicken. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. Open the foil an rub chicken with butter and put back in oven until golden brown.

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