Saturday, January 10, 2015

Chicken Lollipop

 

Another chicken recipe which I love to prepare is chicken lollipop. According to Wikipedia, chicken lollipop is an hors de oeuvre which originated in India that is often coated in spicy batter and deep fried. However, our Filipino version of chicken lollipop is not spicy but tastes delicious as well. Some initially marinate the chicken wings in soy sauce, calamansi, salt and pepper while others just rub salt and pepper and roll in beaten eggs, flour and bread crumbs. Both tastes delicious but I prefer marinating it first. Hope you cook both versions.

Ingredients

  • 10 pcs chicken wings
  • 1/4 cup soy sauce
  • 1 tbsp calamansi juice
  • 1/2 cup flour
  • 2 eggs, beaten
  • salt and pepper
Preparation

1. To make it into a lollipop, remove two bones
     of the middle segment. Push the flesh of
     the segment to one end of the bone.

2. Marinate chicken lollipop in soy
    sauce, calamansi juice, salt
    and pepper for 1 hour.

3. Roll in beaten eggs, flour and bread crumbs.
    
4. Deep fry until golden brown and serve
     with catsup. 



Thursday, January 1, 2015

Chicken Barbecue


A few days ago, my sister bought a new grill. She wanted me to include chicken barbecue for our New Year feast. I readily obliged since I had not posted yet a chicken barbecue recipe in my blog.  I prepared a sweet style sauce for the chicken pieces and marinated it for more than an hour. While I was grilling the chicken pieces, I also made java rice. Good thing we had a bottle of atsara. For me, chicken barbecue, java rice and atsara make a great combination. Happy 2015!

Ingredients
  • 500 gms chicken pieces
  • 5 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1/2 cup vinegar
  • 1/2 cup tomato catsup (preferably sweet blend)
  • 2 tbsp sugar
  • salt and pepper
Preparation

1. In a bowl, combine garlic, soy sauce,
    vinegar, catsup, sugar, salt and pepper.

2. Marinate the chicken pieces into the mixture
    for more than an hour.

3. Grill over charcoal. Baste from time to time
    using the remaining marinade.

4. Serve with java rice and atsara.