POULTRY

DISHES

Prepared by:
Josum Jay M. Arcenal
2nd yr. PCED-13-401-A
Major in CSS
 10 FILIPINO
DISHES
(5 authentic & 5 international)
“It’s more fun in the
Philippines”
 5 AUTHENTIC FILIPINO
POULTRY DISHES

1.1 CHICKEN AFRITADA (FILIPINO STEW)

This savory Filipino stew is made with a whole chicken, tomatoes, and potatoes. "This is a dish we make
back in the Philippines," says candysweetemo. "It's really delicious, and you can substitute pork for
chicken or mix them both. Great over rice!“
Ingredients:
 1 tablespoon vegetable oil
 3 cloves garlic, crushed and chopped
 1 onion, chopped
 1 cup seeded and chopped tomatoes
 1 (3 pound) whole chicken, cut into pieces
 3 cups water
 1 cup tomato sauce (Optional)
 3 potatoes, quartered
 1 green bell pepper, seeded and cut into matchsticks
 1 carrot, chopped
 salt and ground black pepper to taste

How to cook:
Step 1
Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion;
cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh
and skin separate, about 5 minutes.
Step 2
Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring
to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes. 
Step 3
Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until
softened, about 5 minutes. Season with salt and pepper.
 
Per Serving: 594 calories; protein 22.8g; carbohydrates 25.1g; fat 44.7g; cholesterol 80.3mg; sodium 324.2mg.

https://www.allrecipes.com/recipe/255401/chicken-afritada-filipino-stew/
1.2 CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)
This is a soupy dish that is served mainly for a snack.
 
Ingredients
 
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 ¼ pounds chicken wings, split and tips discarded
1 tablespoon fish sauce (Optional)
5 ¼ cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced (Optional)
1 teaspoon fish sauce for sprinkling, if desired (Optional)
 
Directions
Step 1
Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil
until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish
sauce into the pot, cover, and cook another 2 minutes.
 
Step 2
Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook
for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with
salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if
desired.
 
https://www.allrecipes.com/recipe/212940/chicken-arroz-caldo-chicken-rice-porridge/

1.3 AUTHENTIC CHICKEN ADOBO

Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce,
then slowly cooked with garlic and spices. Serve over steamed white rice.
Ingredients
 
2 cups coconut vinegar
½ cup soy sauce
1 head garlic, peeled and coarsely chopped
10 bay leaves
1 tablespoon garlic powder
1½ teaspoons ground black pepper
1½ teaspoons annatto powder
5½ pounds cut-up chicken parts
3 tablespoons vegetable oil, divided
1 head garlic, peeled and coarsely chopped
1 ½ teaspoons annatto powder
Directions
Step 1
Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons
annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4
hours.
 
Step 2
Remove chicken from the marinade and pat dry. Reserve the marinade.
 
Step 3
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until
browned, about 4 minutes per side. Remove skillet from heat.
 
Step 4
Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until
browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
 
Step 5
Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until
chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.

https://www.allrecipes.com/recipe/231544/authentic-chicken-adobo/

1.4 TINOLANG MANOK

Tinolang Manok is the most favorite Filipino chicken recipes where the chicken is brought to a boil with its
broth. It is thrown with soft vegetables such as gabi, sayote¸ and carrots topped with ginger to seal the great
flavor. This Filipino chicken recipe has exceeded great expectations by numerous people, foreigners
included. Chicken Tinola is best served with rice during cold and rainy seasons. It eventually becomes a
highlight since it provides a warming effect. More so, the soup of Chicken Tinola Recipe is a good and
delightful option for sick individuals. It contains the essential nutrients that the body needs during the
recuperation process.
 

CHICKEN TINOLA INGREDIENTS:

 
1 kilo Chicken drumstick choice cuts
1 small young papaya, cut into small pieces.
2 tablespoons ginger, crushed and sliced into strips
1/2 cup Chili leaves
1 liter of water
3 siling haba ( chili )
1-2 stalk lemongrass
5 garlic cloves, minced
5 pieces of tomatoes small sized, sliced ( optional )
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
CHICKEN TINOLA COOKING INSTRUCTIONS:
 
1.In a large pan, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger.
2.When the tomatoes are cooked add water and lemongrass.
3.Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis or salt.
4.Add papaya and Siling Haba ( chili ) and continue to simmer for an additional 5 minutes or until papaya
softens but not overcooked.
5.Add Chilli leaves then turn off the heat.
6.Serve steaming hot with plain rice.
 
https://www.pinoyrecipe.net/chicken-tinola-recipe-or-tinolang-manok/

1.5 PININYAHANG MANOK WITH GATA RECIPE

Most Filipinos love the creamy sauce from Pininyahang Manok with Gata. Instead of using evaporated
milk, the coconut milk is used because of its yummier taste. Moreover, pineapples are added that gives a
new blast of flavor to the course in combination with the other ingredients. With this, the meal is assured to
be healthy and nutritious. Eventually, this can be one of the favorites of the family that can be served in any
day.

PININYAHANG MANOK WITH GATA INGREDIENTS:

400 grams Chicken Leg

375 grams Chicken Thigh, cut into serving portions
2 pouches (115 grams each) Pineapple Tidbits,
drained then reserve syrup
2 tbsp Ginger, cut into strips
6 cloves Garlic, crushed
1 large Red Onion, sliced
1 to 2 tbsp Patis (fish sauce)
1/2 tsp Peppercorn
1 pc Red Bell Pepper medium sized, cut into cubes
1 can (400ml) coconut milk
1 tbsp Canola oil

PININYAHANG MANOK WITH GATA COOKING INSTRUCTIONS:

1. Sauté ginger, garlic and onion in 1 tablespoon oil for 2 minutes.
2. Add patis and chicken, Sauté for 10 minutes or until the chicken is slightly brown.
3. Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes.
4. Add bell pepper, coconut milk and Pineapple Tidbits.
5. Simmer uncovered  for 3-5 minutes, stirring continuously to avoid the coconut milk to curdle.
6. serve with hot steamed rice.

https://www.pinoyrecipe.net/pininyahang-manok-with-gata-recipe/
 5 INTERNATIONAL
FILIPINO POULTRY DISHES

1.6 LITSON MANOK OR LECHON MANOK RECIPE

Litson Manok or Lechon Manok Recipe is a juicy whole chicken roasted or cooked on a rotisserie.  This Filipino dish
is an all-time favorite for most Pinoy and is commonly served on birthdays and special holidays like Christmas
or New year.  Lechon manok doesn’t really pick specific time or occasions, it is readily availableanytime you
want, you can easily buy a whole serving anywhere in the Philippines.
 
LECHON MANOK INGREDIENTS
 1 kilo dressed whole chicken
 1 8 oz Sprite or 7up
 3 tbsp of white or brown sugar
 3-5 cloves of garlic, minced
 1 medium sized onion, sliced
 3 tbsp of lemon or calamansi juice
 1 thumb size ginger, sliced
 1 or 2 stalks of lemon grass (tanglad)
 ground black pepper
 3 bay leaves
 1 stick of butter
 salt
 3 tbsp soy sauce
 
LITSON MANOK COOKING INSTRUCTIONS: 
1. Marinate the whole chicken in Sprite or 7up, soy sauce, calamansi juice, garlic, ginger, onions, pepper and sugar
for an hour or more. To get the best result we suggest to marinate the chicken overnight.
2. Preheat the oven to 325°F.
3. Stuffed the Chicken cavity with the following lemon grass tied together, garlic, bay leaves and Peppers.
4. Inject the marinade mix unto the inside of the chicken.
5. Rub the chicken’s skin with butter, salt, pepper and garlic.
6. Finally, roast the chicken for 1 hour and 20 minutes or until the chicken is golden brown.
7. While roasting brush the chicken’s skin, with butter.
8. Serve hot with Mang Tomas lechon sauce.

https://www.pinoyrecipe.net/litson-manok-or-lechon-manok-recipe/
1.7 CHICKEN CURRY RECIPE 
Filipino style is a variation of the local Ginataang Manok where the chicken is cooked in coconut milk. The
only difference is in Chicken Curry we have added the Curry powder plus the vegetable and other spices to
increase the flavor.
FILIPINO STYLE CHICKEN CURRY INGREDIENTS
1 kilo chicken
2 medium sized potatoes, chopped
1 big carrot, sliced
1 tbsp garlic, minced
3 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
2 tbsp fish sauce
1 cup coconut milk
2 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water

FILIPINO STYLE CHICKEN CURRY COOKING INSTRUCTIONS:

1. Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-
bone the chicken.
2. Heat up a deep pot and add the oil.
3. Fry the potato and carrots for 2 minutes and set aside
4. Sauté Chicken together with garlic, onion and ginger.
5. When garlic is light brown in color add fish sauce, and curry powder
6. Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken
is tender.
7. Once the chicken is cooked add the red bell pepper, celery, carrot and potato then simmer for 5 minutes
8. Add the coconut milk and mix well. Simmer for another 5 minutes.
9. Serve hot with rice.

https://www.pinoyrecipe.net/filipino-chicken-curry-recipe/

1.8 CHICKEN BINAKOL RECIPE

Chicken Binakol Recipe, in Batangas they used the famous Batangas native chicken for their Chicken
binakol and was cooked in a bamboo tube to seal in the juices. In the Visayas Region their version of
Chicken Binakol is to simmer the chicken with tanglad in the coconut shell itself.
 
CHICKEN BINAKOL INGREDIENTS:
1 tablespoon canola oil
3 cloves garlic, chopped
1 medium onion, finely chopped
thumb-sized ginger, chopped then squashed
4 pcs chicken legs, cut into chunks
3 pcs young coconut (juice & meat)
200 grams fresh oyster mushrooms, sliced
peppercorns & salt to taste
1 tablespoon fish sauce (patis)
a bunch of fresh spinach or malunggay leaves
CHICKEN BINAKOL COOKING INSTRUCTIONS:
1. Beat canola oil then saute garlic, onion and ginger.
2. Be careful not to burn ’em, or you will have a burnt flavor soup.
3. Toss in all the chicken pieces then pour a tablespoon of fish sauce.
4. Saute until the chicken meat releases its own juice without adding water. stir often.
5. Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken
pot. let boil for 5 minutes over medium heat.
6. Scrape the young coconut meat and mix it with the chicken.
7. Drop about 7 to 10 pieces of peppercorns.
8. Simmer for another 10 minutes.
9. Put the sliced fresh oyster mushrooms into the simmering soup.
10. Let boil for another 3 minutes.
11. Add in the spinach leaves, and continue to simmer for another minute.
12. Season with salt to taste.
 
Tips
Do not add water into the soup. Use only fresh young coconut juice as soup.
Chicken binakol MUST be served warm to enjoy its goodness
Fancy using the coconut shells as Chicken Binakol’s serving bowls.
Add to the soup chopped fresh red chilli if you prefer the soup with a bit of spicy bite.
 
https://www.pinoyrecipe.net/chicken-binakol-recipe/

1.9 CHICKEN MAMI NOODLES SOUP RECIPE ( PANCIT MAMI )

Chicken Mami Noodle Soup Recipe is a popular comfort food in the Philippines; it is made of egg noodles,
chicken broth, pieces of sliced chicken, cabbage, fried garlic and green onions. The preparation of the broth
is the key to this dish all you need is a lot of chicken bones and you should use a freshly made egg noodles
instead of the preserved or dried ones, you can buy this on wet markets.
 
CHICKEN MAMI INGREDIENTS:
2 small chicken breasts
2 litres chicken and vegetable stock
1 small cabbage
3 medium carrots
1 large stalk celery
1 large onion
250 g Miki noodles
3 pcs. cloves
2 laurel leaves (bay leaf)
1 tbsp. oregano
salt to taste
 
Toppings and condiments:
3 hard-boiled eggs, sliced into 6 sections each
3 heads crushed fried garlic (approx)
2 stalks spring onion, thinly sliced or chopped
calamansi slices
ground black pepper
fish sauce
CHICKEN MAMI COOKING INSTRUCTIONS:
Note: Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is
available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the
chicken can be used as stock.
 
1. Chop one carrot and a quarter of the cabbage.
2. Julienne the rest of the carrots and thinly slice the cabbage.
3. In a pot, cover chicken in stock or plain water.
4. Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
5. Add chopped carrots and cabbage. Let it boil till chicken is tender.
6. Take out chicken so as not to overcook.
7. Debone and return bones to the stock.
8. Keep it on a low simmer till serving time.
9. In a separate pot, boil around a litre of water.
10. Drop the fresh noodles and let it come to a rolling boil.
11. Take out the noodles as soon as tender but still with some resistance or al dente.
12. Wash the noodles in cold or tap water. Drain.
13. In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and
vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.
14. Boil for 2-3 minutes then add the noodles and pieces of chicken.
15. Pour into bowls as soon as it boils.
16. Garnish with the toppings and season with the condiments as desired.

https://www.pinoyrecipe.net/chicken-mami-noodles-soup/

1.10 KALDERETANG MANOK

Kalderetang Manok / Chicken Caldereta Recipe – Original Kaldereta is a goat stew consists of goat
shoulders, tomato sauce, potatoes, spices, liver spread, olives, bell peppers, and hot peppers. Kaldereta is a
Spanish-influenced dish that became to be Filipinos’ favorite and made their versions. You can find this dish
in all Filipino cookbooks. In this Chicken Caldereta version of Kaldereta, we use Chicken Legs because this
is my favorite part of the Chicken. I find it to be the most delicious choice cut. You can use other chicken
parts or use the whole Chicken.
 
INGREDIENTS
1 kg Chicken Legs
1/3 cup vinegar
salt to taste
1/2 tsp black peppercorns lightly cracked
1/2 Tbsp minced garlic
1 medium onion - chopped
Canola oil for frying
500 gm Tomato Sauce
1 85 gm can of Liver Spread
2 pcs medium sized Bell Pepper seeded and sliced
2 pcs long Green or Red chilli [optional]
1/3 cup bottled olives - drained [optional]
1 can of Green Peas you can also use fresh or frozen 1/2 cup
250 gm Potatoes - peeled and quartered
1/2 cup grated cheddar cheese
Hot Chilli Sauce [optional]
 10 KOREAN
DISHES
(5 authentic & 5 international)
 5 AUTHENTIC KOREAN
POULTRY DISHES
2.1 ANDONG JJIMDAK ( 안동찜닭 )
Andong jjimdak is a South Korean dish consisting of braised chicken that is doused in a sweet and subtly
spicy sauce which is infused with honey As the name suggests, the dish originated in Andong, and among
the numerous theories about its origin, the most probable version claims that it was invented at the local
market as an alternative to Western-style fried chicken. The dish is now synonymous with the city, but it
is also enjoyed in other parts of the country. and soy sauce.
Main Ingredients
 About 2 lb Chicken
 3 Cups Water
 1½ oz Cellophane Noodles
 1 Cup Potato
 1 Cup Onion
 ½ Cup Carrot
 2 Green Onions
 1 Dried Red Hot Pepper
Sauce Ingredients
 4½ Tbsp Soy Sauce
 3 Tbsp Cooking Wine (or 3 Tbsp Water)
 3 Tbsp Dark Brown Sugar
 1½ Tbsp Minced Garlic
 1½ tsp Sesame Oil
 ¼ tsp Black Pepper
 2 Pinches Ginger Powder
Directions
1. Obtain about 2 pounds of chicken. I used chicken thighs, but you can use any cut of chicken. It tastes
better with the skin and bones for this dish.
2. Cook the chicken for a very short time (about a minute) in boiling water. This step helps to remove some
of the fat and other things from the chicken.
3. Drain the fatty water and set the chicken aside.
4. Soak about 1½ oz of cellophane noodles in hot water while you are preparing the other ingredients.
5. Add all of the ingredients for the sauce in a bowl: 4½ Tbsp soy sauce, 3 Tbsp cooking wine (or 3 Tbsp
water), 3 Tbsp dark brown sugar, 1½ Tbsp minced garlic, 1½ tsp sesame oil, ¼ tsp black pepper, and 2
pinches ginger powder.
6. Place the cooked chicken in a wide bottomed pan. Pour the sauce and 3 cups of water on top of the
chicken. Once it starts to boil, reduce the temperature to medium and cook for 15 minutes.
7. Meanwhile, cut the vegetables. Cut 1 cup worth of potato into 1 inch cubes. Slice 1 cup worth of onion and
½ cup worth of carrot into a ½ inch thickness. Cut 2 green onions and 1 dried hot pepper into ½ inch
pieces. I like to use scissors to cut the dried pepper.
8. After the chicken has cooked for 15 minutes, add the potato, onion, carrot, and dried pepper into the pan
and cook for about 10 to 12 minutes on medium-high: until all of the ingredients are almost cooked.
9. Add the drained noodles and green onions. Cook for 3 more minutes and then turn off the heat.

http://www.aeriskitchen.com/2011/02/andong-jjimdak/

2.2 SAMGYETANG ( 삼계탕 , 蔘鷄湯 , SAMGYET'ANG)

 
Samgyetang is a flavorful soup from South Korea, consisting of a whole young chicken cooked with ginseng,
garlic, and rice. In Korea, ginseng is revered for its medicinal properties, as it lowers blood sugar and boosts
the body's immune system and stamina, making samgyetang an ideal soup for hot summer days, when people
fall into nutrition deficiency due to excessive sweating and loss of appetite.
The flavors of the soup are somewhat milder than other Korean and Chinese herbal medicinal soups, and the
key to its popularity during the summer may also be in its price, as it is generally pretty inexpensive. If
consumed in a restaurant, there will often be a small bottle of insangju ginseng alcohol served on the side,
believed to boost physical and sexual stamina.

INGREDIENTS
1/2 cup sticky rice (also known as "sweet rice" or "glutinous rice")
2Cornish game hens
1 table spoon salt
2 table spoon spine nuts
3 small fresh ginseng roots (dried works okay too)
6 cloves garlic (peeled)
10jujubees4whole chestnuts (peeled)
4 cups low-sodium chicken stock (preferably homemade)
1scallion (thinly sliced)
sea salt (for serving)
 
STEPS
1. The morning you want to make the Samgyetang, wash the rice and soak it in a bowl full of cold water. Rub
each hen with a tablespoon of kosher salt, both inside and out.
2. When you're ready to start cooking, drain the rice and mix it with the pine nuts. Add a ginseng root, garlic
clove, jujube, and chestnut into the cavity of each hen, then split the rice between the two hens. Add
another garlic clove, jujube, and chestnut to each chicken, then cut a small slit into the flap of skin just
above each drumstick and thread the end of each drumstick through both flaps as shown in the photo
below. You could also use a toothpick to "stitch" the opening shut, you just want to keep the opening closed
so the stuffing doesn't all fall out..
3. Add the chicken stock and remaining ginseng root, garlic, and jujubees to a pot that's just big enough to
hold both hens. Bring to a boil, then carefully add both hens. Return the soup to a boil then cover and turn
the heat down to low and simmer for one hour.
4. Serve the Samgyetang in a small pot or stone bowl along with the soup, then garnish with the scallions.
Give each person a small plate of salt that can be added to the soup to taste, or be used to dip the chicken
meat into.
 
https://norecipes.com/samgyetang-recipe/
2.3 DAKBOKKEUMTANG
( 닭볶음탕 , Daktoritang, 닭도리탕 , Dak Doritang, Dak Bokkeumtang, Dak Bokkeum Tang, Dak Dori Tang)

Dakbokkeumtang is a South Korean dish consisting of chicken pieces, potatoes, onions, and carrots that are
stir-fried in a mixture of soy sauce, gochujang (fermented sauce), and garlic.
The dish originated in the 20th century, with the introduction of mass poultry farming in Korea, and it soon
became one of the favorite poultry dishes in the country. It is sometimes called dakdoritang, derived from the
word dak (chicken in Korean), and the word dori (bird in Japanese).
The dish is often praised for its combination of flavors, the heat from ground red peppers, and the tenderness
of the meat.

In some Korean restaurants, it is not uncommon to serve dakbokkeumtang in a traditional earthenware pot,
and in true Korean fashion, the whole chicken will be chopped up without even a tiny part getting thrown
away.
 
INGREDIENTS
4 lb. whole chicken, cut into 11 pieces with bone in and skin on
1 lb yukon gold potatoes, peel, halved or quartered (approximately 3 potatoes)
1/2 lb carrot, peel, cut into nice big chunks (approximately 3–4 carrots)
1 1/2 lb onion, cut into nice big chunks (approximately 2 onions)
8 cloves garlic, chopped
3 Tbs Gochujang, Korean red pepper paste
2 Tbs soy sauce
1 Tbs Gochugaru, Korean red pepper flakes (Optional)
1 Tbs sugar or honey
2 Tbs rice wine
1 Tbs sesame oil
1 tsp sesame seeds, plus for garnish
4 green onions, sliced into 2 inch long pieces
 

INSTRUCTIONS
1. Bring enough water to boil to blench chicken in a large dutch oven or thick bottom pot; add chicken into
boiling water, bring back to boil, about 5 to 10 minutes.
2. Drain chicken into a strainer and rinse pot quickly. Rinse chicken under cold water and place back to pot.
3. Add potato, carrot, onion and garlic into pot.
4. In a small mixing bowl, combine gochujang and next 6 ingredients. Add combined sauce into pot and toss
everything together until chicken and vegetables are evenly coated with sauce. Cover, bring it to boil over
medium high heat. Stirring frequently.
5. When it starts boil, reduce heat to medium and simmer for 40 minutes, stirring frequently for first 20
minutes of simmering to prevent burn bottom of pot.
6. Stir in green onion and remove from heat.
7. Transfer to a serving plate, garnish with some more sesame seeds. Serve with warm cooked rice, kimchi
and other your favorite side dishes! Enjoy!!
 
https://seonkyounglongest.com/korean-spicy-chicken-stew/
 
2.4 DAK GALBI
(Korean Stir-Fried Chicken, 닭갈비 , Dak-Galbi, Dakgalbi, Chunchŏn Dak Galbi, Chuncheon Dak Galbi, Dalk
Galbi)
Dak galbi is the South Korean variety of stir-fried chicken. It is a communal dish that's cooked tableside, on
large cast iron skillets. Typical elements in dak galbi include various chicken cuts, cabbage, tteok rice cakes,
carrots, chili peppers, and sweet potatoes.
When served in restaurants, the server will bring all the ingredients and cook the dish for the guests.
Occasionally, perilla leaves are incorporated into dak galbi, but the final addition is always a generous amount
of spicy sauce made with spicy chili paste, chili flakes, soy sauce, garlic, ginger, and onions.

INGREDIENTS FOR DAK GALBI, 2 TO 3 SERVINGS

MAIN
500g /1.1 pounds chicken thigh fillets (you can use a whole chicken or chicken breast instead), cut into bite
size pieces
1/2 medium sweet potato (180g/6.3 ounces), cut into long thick sticks (like English chips)
1/2 small carrot (60g/2.1 ounces), diagonally sliced
1/4 small cabbage (320g/0.7 pounds), shredded
10 Korean perilla leaves (35g/1.2 ounces), thinly sliced
18 fresh Korean rice cakes pieces (175g/ 6.1 ounces), separated, if you use pre-packaged rice cakes,
separate them first then soak in warm water for 10 minutes before you use them.
Some cooking oil (2 to 3 Tbsp) – I used rice bran oil
 
MARINADE SAUCE
3 Tbsp gochujang (Korean chili paste)
2 Tbsp rice wine
1 Tbsp gochugaru (Korean chili flakes)
1 Tbsp soy sauce
1 Tbsp raw sugar
1 Tbsp minced garlic
1 tsp minced ginger
1 tsp Korean curry powder
1/2 small onion (35g/1.2 ounces), grated or minced
A few sprinkles of ground black pepper
1 Tbsp = 15 ml
 
HOW TO MAKE:
1. Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chopped
chicken and marinate for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs, and
if you can afford more time, for overnight for better flavored chicken. However if you are really short of time,
30 mins is OK.) 
2. Preheat a large skillet on medium high heat and once heated add some cooking oil. Put all the vegetables
and rice cakes into the skillet and add the meat on top. Cook them on medium high heat for 3-4 mins. Then
reduce the heat to medium to medium low and cook further until all is cooked (about 10 – 15 mins). During
cooking, stir often to avoid food sticking onto the pan. You can cover with a lid to speed up the cooking
process.
3. Serve with rice and other Korean side dishes (optional).
 
https://mykoreankitchen.com/dak-galbi/
2.5 KOREAN-STYLE MAPO TOFU (MAPADUBU 마파두부 )

One good thing about this dish is that you don’t need to prepare any soup or stew to serve it with, as we
usually do for Korean meals. It’s plenty moist enough when mixed with rice, so that’s all you need. I used 1
package of tofu, which where I live happens to be 1 pound (453 grams). You can tell your family or friends,
“Give me 1 package of tofu, then I will make something delicious for all of you!”

Ingredients
 
3 tablespoons vegetable oil
4 garlic, minced
1 teaspoon peeled ginger, minced
8 ounces pork shoulder (or chicken or beef), cut into ½ inch cubes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon hot pepper flakes (gochugaru)
1 medium onion (about 1 cup), cut into ½ inch chunks
2 mild green chili peppers (or ½ of green bell pepper), chopped
8 green onions, cut into ½ inch pieces
1¼ cup unsalted chicken or beef stock (or vegetable stock)
2 tablespoons hot pepper paste
1 tablespoon soy sauce
1 pound tofu, cut into ½ inch cubes
1 tablespoon potato starch
1 teaspoon toasted sesame oil
cubing pork
 
Directions
1. Heat up a large skillet or a pan over medium high heat. Add vegetable oil, garlic, and ginger, stirring with a
wooden spoon for 1 to 2 minutes until the garlic turns light brown and crispy and the oil smells fragrant.
Frying garlic fried garlic
2. Add the pork, kosher salt, and ground black pepper, and cook for about 2 minutes, stirring with the
wooden spoon until the pork turns a little crunchy.Adding salt
3. Stir in hot pepper flakes for about 30 seconds until it bubbles and smells a little smoky.
4. Add the onion, green chili pepper, and green onion. Stir for 1 minute until the vegetables turn slightly
withered.mapotofu-(mapadubu-- 마파두부 )
5. Stir in soy sauce and hot pepper paste.
6. Add 1 cup chicken broth and cook for about 2 minutes until vigorously boiling.
7. Add the tofu cubes and gently mix with a wooden spoon, careful not to break up the tofu. Cook for about 3
to 4 minutes until the tofu turns soft.stirring
8. While the tofu is cooking, combine the rest of the ¼ cup chicken broth and potato starch in a small bowl
and mix it well. Add it to the boiling mapo tofu and gently stir it in with a wooden spoon to thicken the
sauce.
9. Remove from the heat and stir in the sesame oil.finished
10. Transfer to a large shallow bowl. Serve with rice, kimchi, and a few more side dishes.
https://www.maangchi.com/recipe/korean-style-mapo-tofu
 
 5 INTERNATIONAL KOREAN
POULTRY DISHES
2.6 KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that
goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't
tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.

Ingredients
 2 ½ pounds chicken drumettes
 2 large potatoes, cut into large chunks
 2 carrots, cut into 2 inch pieces
 1 large onion, cut into 8 pieces
 4 cloves garlic, crushed
 ¼ cup water
 ½ cup soy sauce
 2 tablespoons white sugar
 3 tablespoons gochujang (Korean hot pepper paste)
 
Directions
Step 1
In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and
soy sauce, and stir in sugar and hot pepper paste.
Step 2
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are
tender, and liquid has thickened.

https://www.allrecipes.com/recipe/88344/korean-spicy-chicken-and-potato-tak-toritang/

2.7 SKILLET CHICKEN BULGOGI 2 tablespoons minced garlic ½ teaspoon cayenne

Ingredients
¼ cup chopped onion
5 tablespoons soy sauce
2 ½ tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon sesame seeds
salt and ground black pepper to
taste
1 pound skinless, boneless
chicken breasts, cut into thin
strips
 Directions
Step 1
Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper
together in a bowl until marinade is smooth.
Step 2
Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked
through, about 15 minutes.
Cook's Notes:
Add vegetables if you wish; I normally use carrot straws and sliced mushrooms. For a little more bite, I use a
peppercorn medley grinder instead of black pepper. You can substitute peanut oil for the sesame oil, if
desired.
 
https://www.allrecipes.com/recipe/240400/skillet-chicken-bulgogi/

2.8 SWEET KOREAN CRISPY CHICKEN

Ingredients
Chicken:
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon salt
1 pinch ground black pepper
3 chicken breasts, cut into bite-size pieces

Sauce:
6 tablespoons honey
¼ cup cider vinegar
4 tablespoons brown sugar
3 tablespoons gochujang (Korean chile paste)
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon minced ginger
1 pinch ground black pepper
½ cup cornstarch
canola oil for frying
 
Directions
Step 1.Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the
chicken. Allow to sit for 20 to 30 minutes.
Step 2.Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and
1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to
4 minutes. Remove from heat.
Step 3.Toss cornstarch with the chicken to coat evenly.
 Step 4.Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches,
making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
Step 5.Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about
40 seconds each. Transfer chicken to the pot of sauce.
 Step 6.Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
https://www.allrecipes.com/recipe/262001/sweet-korean-crispy-chicken/
2.9 DAKDORITANG (KOREAN SPICY CHICKEN STEW)

'Dakdoritang' is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes,
carrots, and onions. It's also called 'dakbokkeumtang' or 'dakmaeuntang.' It's usually made by cutting up a
whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent
pieces of chicken packed with spicy and savory flavors!

Ingredients 
1 ½ cups water
¼ cup soy sauce
2 tablespoons rice wine
2 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper
3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
10 ounces potatoes, cut into large chunks
2 carrots, cut into large chunks
½ large onion, cut into large chunks
4 large garlic cloves, or more to taste
2 slices fresh ginger, or more to taste
2 scallions, cut into 2-inch lengths
1 tablespoon sesame oil
1 teaspoon sesame seeds
 
Directions

Step 1
Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper
together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and
cook at a simmer until the chicken is browned, about 15 minutes.

Step 2
Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook,
stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken
is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted
into a piece of chicken near the bone should read 165 degrees F (74 degrees C).

Step 3
Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.
 
Cook's Note:
This can also be made in a slow cooker, but as the amount of sauce and other ingredients yields sufficient
liquid for slow cooking while leaving just enough sauce at the end, omit the water.
 
https://www.allrecipes.com/recipe/236239/dakdoritang-korean-spicy-chicken-stew/
2.10 KOREAN HOT WINGS
 
Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks
ahead of time; flavor will intensify.

Ingredients
1 cup low-sodium soy sauce
¾ cup dark brown sugar
¼ cup ketchup
3 tablespoons barbeque sauce
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha) (Optional)
1 ½ teaspoons ground black pepper
1 teaspoon Asian (toasted) sesame oil
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon water
1 quart peanut oil for frying, or as needed
4 pounds chicken wings
2 tablespoons lemon-pepper seasoning, or to taste (Optional)
 
Directions:

Step 1. Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame
oil, and ginger together in a saucepan; bring to a boil.

Step 2. Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set
aside to cool and thicken.

Step 3. Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

Step 4. Season chicken wings with lemon-pepper seasoning.

Step 5. Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices
run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing,
near the bone, should read 165 degrees F (74 degrees C).

Step 6. Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking.
The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific
type of oil used.
 
https://www.allrecipes.com/recipe/236241/korean-hot-wings/
 
References: https://www.tasteatlas.com/most-popular-poultry-dishes-in-korea
 10 THAI
DISHES
(5 authentic & 5 international)
 5 AUTHENTIC THAI
POULTRY DISHES
3.1 KAI HO BAI TOEI
(ไก่หอ
่ ใบเตย)
Hailing from Thailand, kai ho bai toei is a chicken delicacy made with marinated pieces of chicken - usually
chicken thighs or chicken breasts - that are enclosed within aromatic pandan leaves and deep-fried. A
variety of ingredients can be used in the marinade - coriander, fish sauce, oyster sauce or soy sauce,
garlic, lemongrass, ginger, white peppercorns, curry powder, turmeric, lemongrass, coconut cream, palm
sugar, sesame oil, flour, vinegar, shallots, and dried chilis.
The chicken is usually steamed before it is deep-fried in order to seal its juices. A dipping sauce such as sweet
chili sauce or sesame sauce traditionally accompanies this pandan-leaf chicken. In Thailand, kai ho bai
toei is usually consumed as an appetizer, a side dish, or a main dish, and it can be found on the menus of
numerous Thai restaurants.
Ingredients: 
 2 chicken thighs (around 500g) Dip sauce:
 24 pandan leaves 120ml water
 1 tbsp coriander powder 3 tbsp sugar
 1 tbsp white pepper powder 3 tbsp dark soy sauce
1 tsp salt
 1 tbsp minced garlic
2 tbsp white toasted sesame
 1 tbsp light soy sauce seeds
 2 tbsp oyster sauce
 2 tbsp sesame oil
 3 tbsp palm sugar
 3 tbsp coconut cream
 Oil for deep frying
Instructions
1. Cut 2 chicken thighs into 1 inch chunks. Marinate with 1 tbsp coriander powder, 1 tbsp white pepper
powder, 1 tbsp minced garlic, 1 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tbsp sesame oil, 3 tbsp palm
sugar and 3 tbsp coconut cream. Mix well and let it marinate for 2 hours.
2. Wrap the marinated chicken in pandan leaves. Set aside.
3. To make the dip sauce: In a pot add 120ml water, 3 tbsp sugar, 3 tbsp dark soy sauce and 1 tsp salt.
4. Boil to boil and thicken, set aside in a bowl and mix in 2 tbsp white toasted sesame seeds. Set aside.
5. Deep fry your pandan chicken in a pot of oil or deep-fryer. Once the leaves are brown and crispy, the
chicken filling should be cooked. Drain on paper towels. Serve with dip sauce.
 https://carryitlikeharry.com/kai-ho-bai-toei-thai-pandan-chicken-
%E0%B9%84%E0%B8%81%E0%B9%88%E0%B8%AB%E0%B9%88%E0%B8%AD
%E0%B9%83%E0%B8%9A/
3.2 THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a
satisfying meal.
 
Prep:20 mins
Cook:40 mins
Total:1 hr
Servings:4
Yield:4 servings

Ingredients
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish
 
Directions
Step 1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in
a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5
minutes. Remove chicken.
 
Step 2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green
onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the
curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry
mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with
cilantro leaves.
 
Nutrition Facts
Per Serving: 472 calories; protein 27.1g; carbohydrates 14.6g; fat 40.9g; cholesterol 57.1mg; sodium 934.7mg.
 
https://www.allrecipes.com/recipe/141833/thai-green-curry-chicken/

3.3. KHAO MOK GAI (ขา้ วหมกไก,่ KHAO MOK KAI)

Traditionally prepared and eaten mostly by the Muslim-Thai, khao mok gai (chicken burried in rice) is a Halal
dish that was introduced to Thailand by Persian merchants centuries ago. In fact, the dish is the Thai version
of chicken biryani and was first mentioned in a Thai literature classic from the 18th century.
Just like in the original recipe, both chicken and rice are heavily flavored with the traditional biryani spices
like curry powder, coriander, cardamom, turmeric, cumin, and cinnamon. However, in Thailand, the dish is
served sided with fresh tomatoes or cucumbers, and the obligatory nam jim dipping sauce consisting of fresh
mint and ginger.
Ingredients
Chicken Fried shallots
3-4 Chicken drumsticks Cooking oil to fry
1 teaspoon each of the below spices. 1/2 cup sliced shallots
Curry powder 1 teaspoon rice flour
Turmeric powder Dipping sauce
Cumin powder 5 green chillies
Coriander seed powder 6 cloves of garlic
White pepper 1/2 cup mint leaves
Cinnamon 1/2 cup chopped
Salt coriander
1 tbsp sugar 1/4 cup sugar
1 cup natural yogurt 1/4 cup white vinegar
Rice 1 tsp salt
2 Bayleaf
2 star anise
1 tbsp oil
20g butter
2 cup of rice
3/4 cup chicken stock or water
 
Method

1. Marinate chicken with all spices, salt, sugar and yogurt for at least an hour.
2. Sprinkle sliced shallots with rice flour and fry until crispy. Set aside for serving.
3. Heat the pan then add oil and butter.
4. Brown chicken then set aside.
5. Using the same pan add rinsed rice and stir fry until combined.
6. Add the left over marinade from the chicken, then add the chicken back.
7. Add stock, bay leaves and star anise.
8. In this method you can transfer the ingredients from the pan to the rice cooker and cook as per normal,
however I just cooked in the pan by covering it. This should take around 15 minutes. I stirred the rice
though after 10 minutes to get the rice cooked though throughly.
9. Make the dipping sauce;
10. In a small saucepan adding sugar, vinegar and salt. Heat it up and stir until the sugar is dissolved. Leave it to
cool.
11. Add all the ingredients for the sauce to a food processor and process until smooth.
12. Serve the rice with chicken sprinkled with fried shallots alongside the dipping sauce and sliced, fresh
cucumber to complete the dish.
 
http://www.lionbrand.com.au/blog/thai-style-chicken-biryani-recipe-khao-mok-kai

3.4 KAI YANG

(Ping gai, Gai yang, ไกย่ า่ ง, Kai ping)

Kai yang is a poultry dish made by grilling or barbecuing a whole, marinated chicken. Although the dish has
origins with the Lao people of northeastern Thailand, today it is extremely popular and commonly eaten
throughout the country. The chicken is typically paired with sticky white rice, dipping sauces (sweet sauce in
the Central region, sour sauce in the Northeast), and a vegetable salad called som tam.
It can be found at numerous street stalls all over Thailand. Kai yang differentiates itself from other grilled
chicken dishes by its marinade, which is made from numerous ingredients such as soy sauce, ginger, white
pepper, fish sauce, vinegar, hoisin sauce, and herbs such as cilantro, lemongrass, and garlic.

The dish is also characterized by the method of preparation: the chicken is cooked slowly in order for the meat
to absorb all of the flavors from the marinade. Although not much is known about the origin of kai yang, it is
believed that the dish was reserved only for the wealthy people in the past, since Lao people primarily
consumed seafood, and other types of protein were very rare.

Ingredients:
2 pieces of Chicken thighs (approx. 300 gram each)
1 TBS of Coriander root, chopped
20 cloves of Thai garlic, peeled
1 TSP of white pepper corn
1 TBS of Fish Sauce
A pinch of Palm Sugar

Method:
1. Using a pestle and mortar, pound all of the dry ingredients together into a fine paste.
2. Wash and dry the chicken pieces with paper towel.
3. Work in the paste, fish sauce and palm sugar and leave to marinade over night, or at least for 4-5 hours.
4. Char grill chicken for about 15-20 minutes, turning regularly serve with a bowl of Thai Jasmine rice or
sticky rice.
 
https://www.aleenta.com/blog/make-your-own-kai-yang-thai-grilled-chicken-home/
 

3.5 AUTHENTIC THAI CASHEW CHICKEN

Ingredients:

1 tablespoon canola oil

1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
⅓ cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
½ cup unsalted cashew nuts

Directions:
1. Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender.
2.Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini,
squash, broccoli, and mushrooms in the skillet.
3.Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the
cashews just before serving.
 5 INTERNATIONAL THAI
POULTRY DISHES
3.6 PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island
of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a
fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own
paste.

Ingredients
 5 tablespoons Panang curry paste
 cooking oil
 4 cups coconut milk
 ⅔ pound skinless, boneless chicken breast, cubed
 2 tablespoons palm sugar
 2 tablespoons fish sauce, or to taste
 6 kaffir lime leaves, torn
 2 fresh red chile peppers, sliced
 ¼ cup fresh Thai basil leaves

Directions
1. Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.
2. Stir the coconut milk into the curry paste and bring to a boil.
3. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.
4. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
5. Taste and adjust the saltiness by adding more fish sauce if necessary.
6. Garnish with sliced red chile peppers and Thai basil leaves to serve.
https://www.allrecipes.com/recipe/213947/panang-curry-with-chicken/

3.7 CHICKEN MASSAMAN CURRY

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Ingredients
2 tablespoons vegetable oil
3 tablespoons tamarind paste
3 tablespoons curry paste
⅓ cup peanut butter
1 (3/4 inch thick) slice ginger, minced
3 cups peeled, cubed potatoes
1 ¼ pounds skinless, boneless chicken breast meat - cubed
1 (13.5 ounce) can coconut milk
3 tablespoons brown sugar
3 tablespoons fresh lime juice
3 tablespoons fish sauce
Directions:
1. Heat vegetable oil in a large saucepan over medium heat.
2. Stir in curry paste and minced ginger; cook and stir for 2 minutes.
3. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
4. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk.
5. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the
potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.
6. Add the lime juice and cook for an additional 5 minutes before serving.
 
https://www.allrecipes.com/recipe/142055/chicken-massaman-curry/

3.8 SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil.
The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you
chop or grind your own chicken and have all ingredients prepped before you start cooking.
Ingredients:
⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice
 
Directions:
Step 1.Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a
bowl until well blended.
Step 2.Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3
minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to
caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to
the skillet; cook and stir until sauce begins to caramelize, about 1 minute. 
Step 3.Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to
cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
 Step 4.Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
  
Chef's Note:
Makes 2 large or 4 small portions.
To slice basil leaves, stack about 5 of them and roll tightly like a cigar. Then slice into thin ribbons. Make a
couple of cuts in the opposite direction for smaller pieces that cook faster.
 
https://www.allrecipes.com/recipe/257938/spicy-thai-basil-chicken-pad-krapow-gai/

3.9 CHICKEN SATAY

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of
chicken marinated in a peanutty sauce, and then grilled.
 
Ingredients:
2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
 
Directions:
Step 1.In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot
pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2
hours, overnight is best.
 Step 2. Preheat a grill to high heat.
 Step 3. Weave the chicken onto skewers, then grill for 5 minutes per side.
 
https://www.allrecipes.com/recipe/17511/chicken-satay/

3.10 THAI RED CHICKEN CURRY

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk
and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Ingredients :
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
Directions:
Step 1.Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3
minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
 Step 2.Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over
medium heat for 1 minutes. Right before serving, stir in the cilantro.

https://www.tasteatlas.com/most-popular-poultry-dishes-in-thailand
https://www.tasteatlas.com/most-popular-poultry-dishes-in-thailand
https://www.allrecipes.com/recipes/1896/world-cuisine/asian/thai/main-dishes/chicken/
https://www.allrecipes.com/recipes/1896/world-cuisine/asian/thai/main-dishes/chicken/

Trivia about Chicken

1.Why do brown shelled eggs cost more than white shelled eggs?
Brown shelled eggs cost more because the chickens that produce these eggs eat more feed and
production costs are more.

Reference: http://extension.unl.edu/statewide/cass/Chicken%20Facts%20and%20Trivia%21.pdf
2.Why are brown shelled eggs bigger than white she fled eggs?
Brown shelled eggs are bigger than white shelled eggs because they are produced from a dual purpose
breed (eggs - meat) that is larger in size (6-7 lbs.) than a Leghorn breed that is smaller in size (3-4 lbs).

3.Does the time of the year affect the fertility rate?

Extreme cold (winter) or extreme heat (summer) can lower fertility rate dramatically.

4.How many females can one male service?

One male egg producing chicken (Leghorn) can service 10 - 15 females. One male dual purpose chicken
(Rhode Island Red) can service 6-8 females.

5.What is the average life of the male chicken?

A male chicken would live on the average of 3-5 years.

6.How large are fernale chickens?

A female White Leghorn is about 4 Ibs. and a female Rhode Island Red is about 6-7 lbs.

7.How can you tell a hen from a rooster?

Difficult to tell at hatch unless they are feather sexed (female primary feathers are Ionger (3-4 days of
age). In adults, males are larger with longer wattles and larger combs.

8.Do you need sunlight to formulate hard shells on eggs?

No. An adequate source of calcium in the diet is needed.

9.Do chicken houses need to be heated?

No. Usually chickens in large commercial houses provide their own heat.

10.How much light is needed in the chicken house?

Only enough light is needed to read a newspaper at arms length (about 1 foot candle).

11.When does production begin? At sexual maturity. This is about 17-18 weeks of age for the female hen.

12. What factors affect egg production? Many factors affect egg production. The most important are diet
(nutrition)
 10 CHINESE
DISHES
(5 authentic & 5 international)
 5 AUTHENTIC CHINESE
POULTRY DISHES
4.1 SZECHWAN CHILLI CHICKEN
Recipe By: NDTV Food
Recipe Servings: 8
Prep Time: 15 mins
Cook Time: 30 mins
Total Cook Time: 45 mins
Difficulty Level: Medium
About Szechwan Chilli Chicken: A fiery side - fried chicken cooked with brown, green & white peppercorns
and oriental spices.
Ingredients Of Szechwan Chilli Chicken
 2-3 spring onions, chopped
 5-6 dry red chillies (deseeded), chopped
 2-3 tbsp ginger, chopped
 3 tbsp brown pepper corn
 3 tbsp green pepper corn
 10-12 pieces chicken (with bone)
 to taste salt
 2 tsp white pepper
 Oil (for frying)
 1 tbsp black vinegar
 2 tsp chilli oil
How to Make Szechwan Chilli Chicken
1.Flash fry the chicken with ginger till there colour changes to golden.
2.Now, drain the oil and keep this aside.
3.Now, add garlic, spring onions green pepper corns and the brown peppercorn.
4.Stir for 5 minutes and then add the dry chillies, white pepper powder, ajino moto, salt and chilli oil.
5.Stir again for 5-10 minutes and add the black vinegar.
6.Stir fry for 10 minutes and garnish with green peppercorns.
7.Szechwan chilli chicken is ready to be served.
Key Ingredients: spring onions, dry red chillies (deseeded), ginger, brown pepper corn, green pepper corn,
chicken (with bone), salt , white pepper, Oil (for frying), black vinegar, chilli oil

https://food.ndtv.com/recipe-szechwan-chilli-chicken-98812
4.2 SWEET AND SOUR CHICKEN
Recipe By: NDTV Food
Recipe Servings: 4
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Cook Time: 1 hr 20 mins
Difficulty Level: Medium
 
About Sweet and Sour Chicken: Chicken marinated and fried. Combined with sauteed peppers, onions, carrots
and cabbage. Served with rice.

Ingredients Of Sweet And Sour Chicken

300 gms chicken
15-20 garlic cloves
1 knob ginger
1 1/2 tsp corn flour
1 egg
1 cup pineapple (diced)
1 cup carrots (diced)
1 cup chinese cabbage (diced)
1 cup red, green and yellow peppers
1 tsp light soya sauce
1 Tbsp vegetable oil
1 cup onions (diced)
1 Tbsp tomato juice
 
How to Make Sweet and Sour Chicken
1.Marinade the chicken in a marinade of garlic and ginger paste, some corn flour along with soy sauce and
salt. Keep it aside for an hour.
2.In a wok take some oil, saute in the carrots, the cabbage, the onions the bell peppers and add some tomato
juice to it bring to a slight boil.
3.Fry the chicken and add to the wok along with some stock and set to simmer.
4.Garnish with coriander and serve with rice.
 
https://food.ndtv.com/recipe-sweet-and-sour-chicken-241229

4.3 DICED CHICKEN IN BLACK BEAN SAUCE

Recipe By: NDTV Food
Recipe Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Cook Time: 40 mins
Difficulty Level: Medium
 
About Diced Chicken in Black Bean Sauce: Chicken cooked with peppers, chillies and black bean sauce.
Ingredients Of Diced Chicken In Black Bean Sauce
250 gms chicken
50 gms red & yellow peppers
10 gms sugar
5 gms salt
10 gms black bean sauce
10 gms chili paste
5 ml soya sauce
10 gms garlic
5 gms red chili , chopped
1 tbsp oil
10 gms corn flour
 
How to Make Diced Chicken in Black Bean Sauce
1.Slice Chicken. Add oil in wok and mix garlic, chili and add the meat and saute.
2.Add black bean and toss away. Add 1 cup of water. Add soya sauce and cook for a while.
3.Add corn flour (mixed in a little water). Let the curry thicken and take off the fire.
4.Serve Hot.
 
Key Ingredients: chicken, red & yellow peppers, sugar, salt, black bean sauce, chili paste, soya sauce, garlic, red
chili , oil, corn flour
 
https://food.ndtv.com/recipe-diced-chicken-in-black-bean-sauce-237233

4.4. CHICKEN SCHEZWAN STYLE RECIPE

Recipe By: Niru Gupta
Recipe Servings: 4
Prep Time: 15 mins
Cook Time: 1 hr
Total Cook Time: 1 hr 15 mins
Difficulty Level: Easy
 
About Chicken Schezwan Style: Chicken cooked in aromatic flavors of the orient with peppers and bamboo
shoots.
 
Ingredients of Chicken Schezwan Style:

250 gms boneless chicken (cut into 1/2" cubes)

1 tbsp vinegar
1 tbsp garlic (ground), finely chopped
1 tbsp ginger (ground), finely chopped
1/2 tsp chilli powder
3-4 Whole red peppers
3/4 cup onions , finely chopped
1/4 cup bamboo shoots, sliced
1 tsp soya sauce
1 tsp chilli sauce
1 tsp salt
1/4 cup oil
Some greens for garnish (like finely chopped spring onion leaves)
 
How to Make Chicken Schezwan Style
1.Mix chicken with the ground paste and vinegar.
2.Keep aside for at least 1/2 an hour.
3.Heat the oil in a wok and add the whole red peppers and saute over high heat till they darken a bit.
4.Add the onions and stir-fry over high heat till glossy.
5.Lift off the onions and peppers and keep aside.
6.Add the chicken and stir-fry over high heat, till opaque.
7.Lower the heat and cook till tender. Add the onion mixture and bamboo shoots and mix.
8.Add the soya sauce, chilli sauce and salt and mix well over high heat.
9.Serve hot garnished with the greens.
 
Key Ingredients: boneless chicken (cut into 1/2" cubes), vinegar, garlic (ground), ginger (ground), chilli
powder, Whole red peppers, onions , bamboo shoots, soya sauce, chilli sauce, salt, oil, Some greens for garnish
(like finely chopped spring onion leaves)

https://food.ndtv.com/recipe-chicken-schezwan-style-chinese-219742

4.5 Stir Fried Chilli Chicken Recipe

Recipe By: NDTV Food
Recipe Servings: 2
Prep Time: 10 mins
Cook Time: 25 mins
Total Cook Time: 35 mins
Difficulty Level: Easy
About Stir Fried Chilli Chicken recipe: Here is a quick oriental stir fried chilli chicken recipe. If you are a
vegetarian you can substitute the chicken with some vegetables or tofu.
 
Ingredients Of Stir Fried Chilli Chicken:
2-3 Tbsp oil
4 garlic cloves, chopped
3-4 red and green chillies, chopped
1 cup chicken (cut into bite sized uniform pieces)
2 tsp chilli sauce
4 tsp tomato puree
A dash of soy sauce
1 tsp sugar
7-8 basil leaves
 
How to Make Stir Fried Chilli Chicken
1.In a pan add oil. Add chopped garlic, chillies. Saute.
2.Add the chopped chicken and let it cook for a minute. Coat the chicken with all the garlic and chillies. Add a
little salt in that. Toss.
3.Once the chicken is almost cooked add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce
starts to reduce.
4.Add basil. Stir.
5.Serve.
Key Ingredients: oil, garlic cloves, red and green chillies, chicken (cut into bite sized uniform pieces), chilli
sauce, tomato puree, sugar, basil leaves
 
https://food.ndtv.com/recipe-stir-fried-chilli-chicken-302309
 5 INTERNATIONAL
CHINESE POULTRY DISHES
4.6 CHICKEN AND ASPARAGUS
Written by Rhonda Parkinson
Prep:15 mins
Cook:10 mins
Total:25 mins
Servings:3 to 4 servings
This chicken and asparagus stir-fry recipe goes very nicely with potstickers and Thai rice. Thai chili paste and fish
sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking. ​
Ingredients
 1 teaspoon Thai red chile paste
 1 teaspoon fish sauce
 1 tablespoon black bean sauce
 1 tablespoon oyster sauce
 1/4 cup chicken stock
 6 ounces chicken breast (cut into 1-inch pieces)
 1/2 cup cornstarch (more or less as needed)
 2 cloves garlic (minced)
 1 piece ginger (1 inch; peeled and minced)
 1 to 2 Serrano peppers (seeds removed and minced, WASH hands thoroughly)
 8 ounces asparagus (trimmed and cut into 1-inch pieces; reserve tips)
 1 medium red bell pepper (seeded and sliced into pieces the same size)
 2 scallions (chopped into 1-inch pieces)
 Garnish: sesame oil (to taste)
 
Steps to Make It
1. Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside.
2. Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and
set aside.
3. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until
fragrant. Add the asparagus pieces, saving tips for later.
4. Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce
mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips.
5. If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions,
sprinkle with sesame oil, and serve.
6. Add the scallions, sprinkle with sesame oil, and serve.

https://www.thespruceeats.com/chicken-and-asparagus-694864
4.7 CHINESE BOURBON CHICKEN
Written by Rhonda Parkinson
Prep:15 mins
Cook:45 mins
Total:60 mins
Servings:4 servings
 
Southern U.S. and Chinese cuisine come together in this recipe, which combines good bourbon whiskey with
Asian soy sauce.
 
Ingredients
1 1/2 pounds chicken thigh meat
2 tablespoons olive oil
1/4 cup light soy sauce
2 tablespoons red rice vinegar or red wine vinegar
2 tablespoons good bourbon whiskey
2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
1 green onion (scallion, spring onion, washed and cut into thirds)
2 slices ginger
2 cloves garlic (crushed)
 
Steps to Make It
1. Place the chicken thighs in a shallow 9 x 13-inch baking dish. Combine the remaining ingredients and pour
over the chicken. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. Turn the
thighs occasionally to make sure they are entirely coated in the marinade.
2. Preheat the oven to 350 F / 177 C / Gas 4. Bake the chicken, uncovered, with the marinade, for 45 minutes
to 1 hour, basting occasionally, until the juices run clear when the chicken is pierced in the thickest part of
the thigh, or a meat thermometer reads at least 170 F / 77 C in the same part of the thigh. Serve hot.
 
Tips
Instead of thighs, you can use breast meat and make these into skewers that you grill.
Not a fan of ginger? Feel free to switch up some of the ingredients. Try using brown sugar and garlic powder
instead of fresh garlic and ginger.

https://www.thespruceeats.com/bourbon-chicken-recipe-694187

4.8 CANTONESE STEAMED CHICKEN

Written by Rhonda Parkinson

Prep:15 mins
Cook:30 mins
Total:45 mins
Servings:3 to 4 servings
 
Cantonese steamed chicken is an easy, relatively quick dish to make. Chinese dried black mushrooms add an
earthy flavor to this recipe. It's a great choice for family meals or even the occasional dinner party.
 
Ingredients
4 to 6 Chinese mushrooms (medium-sized, dried)
1 1/2 pounds assorted chicken pieces (bone-in)
1/4 teaspoon salt
Pepper (to taste)
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
1 teaspoon sesame oil
1 1/2 tablespoons cornstarch
2 slices ginger (shredded)
1 green onion (or spring onion, or scallion, diced)
 
Steps to Make It
1.  Gather the ingredients.
2. Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze
out the excess water, cut the stems off the mushrooms, and thinly slice. Reserve 1 tablespoon of the
mushroom soaking liquid.
3. Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl
and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid, and
cornstarch. Allow to marinate while bringing water to a boil for steaming.
4. Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place
the chicken pieces in the middle of the plate and surround with the mushrooms. Sprinkle the shredded
ginger and green onion over top.
5. Steam the chicken over boiling water for 15 to 20 minutes, making sure it is thoroughly cooked. Serve over
rice.

https://www.thespruceeats.com/cantonese-steamed-chicken-694176

4.9 CASHEW CHICKEN WITH SWEET AND SPICY SAUCE

Written by Rhonda Parkinson
Prep:25 mins
Cook:10 mins
Total:35 mins
Servings:3 to 4 servings
 
Want to impress your friends with how hard you worked to prepare a special dinner without breaking a
sweat? Service this flavorful, complex looking dish, and then bask in their adulation. After you share the
recipe, they'll be stunned to learn how little fuss it took to prepare it—which may be a good reason to keep
the secret to yourself.
 
 
Ingredients: For the Sauce:
1 pound boneless, skinless chicken breasts 2 tablespoons hoisin sauce Other:
1/2 teaspoon salt  2 tablespoons dark soy 1 clove garlic
sauce
1 tablespoon Chinese rice wine or dry sherry 2 tablespoons water 1 tablespoon green onion
 1/4 cup cashews
2 teaspoons freshly squeezed ginger juice 1 teaspoon granulated 1 1/2 cups stir-fry
1 level tablespoon cornstarch sugar vegetables
4 tablespoons oil for stir-
frying (as needed)
Steps to Make It
1. Gather the ingredients.
2. Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes, using chopsticks to mix
it in and adding the cornstarch last.
3. Marinate the chicken for 20 minutes.
4. While the chicken marinates, mix the sauce ingredients in a small bowl, and set aside.
5. Finely chop the garlic.
6. Wash and chop the green onion on a diagonal into 1-inch pieces.
7. Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do
not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.
8. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic.
Stir-fry until aromatic (about 30 seconds).
9. Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from
the wok.
10. Add 2 tablespoons oil. When the oil is hot, add the stir-frying vegetables. Stir-fry as needed, then push up
to the sides of the wok.
11. Add the sauce and the chicken. Heat everything through.
12. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish.
13. Enjoy.

https://www.thespruceeats.com/chinese-cashew-chicken-694881

4.10 HEALTHY BAKED CHICKEN WONTONS

Written by Rhonda Parkinson
Prep:5 mins
Cook:15 mins
Total:20 mins
Servings:16 servings

This easy chicken wonton recipe reduces the fat and calories by baking instead of deep-frying the filled
wontons. It also uses reduced-fat peanut butter and a sugar substitute. If you are having a party, your guests
who are watching their waistlines can enjoy a wonton appetizer.
These wontons are flavorful in themselves. You can also serve them with a dipping sauce such as soy sauce,
sweet chili sauce, ketchup, cocktail sauce, or spicy Chinese mustard.
 
Ingredients
2 tablespoons vegetable oil 3 tablespoon carrot (shredded)
2 tablespoons shallots (finely chopped) 1 teaspoon green curry paste
1 clove garlic (finely chopped) 2 tablespoons soy sauce
2 green onions 1 1/2 teaspoons sugar substitute (such as ZSweet)
8 ounces ground chicken meat 2 teaspoons lime juice
3 tablespoons reduced-fat peanut butter 32 wonton wrappers
 Steps to Make It
1. Preheat the oven to 350 F. Spray two 9-by-13-inch baking sheets with non-stick cooking spray (such as
Pam).
2. Heat the wok over medium-high to high heat. Add 2 tablespoons of oil, drizzling it down the sides of the
wok. When the oil is hot, add the shallots, garlic, and green onion. Stir-fry briefly then add the chicken
meat and stir-fry on high heat until the chicken changes color and is nearly cooked through.
3. Stir in the remaining ingredients (peanut butter, shredded carrots, green curry paste, soy sauce, sugar
substitute, and lime juice). Remove the wok from the burner and allow the mixture to cool.
4. Fill and fold the wontons: first, set out the wonton wrappers with a small bowl filled with water. Lay out
one wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your
finger in the water and run it along the edges of the wonton wrapper to wet it. Take another wonton
wrapper and place it on top in a way that forms a star shape (ie. the top wrapper looks like a diamond
instead of a square). Fold the star points from the bottom wonton over the top. Fold the star points from
the top wonton under the bottom. Now you should have little packets.
5. Continue with the rest of the mixture and wontons.
6. To cook the wonton, lay them out on the baking sheets and spray lightly with cooking spray. Bake for 12 to
15 minutes until golden, turning halfway through cooking.

Tips
Serve the hot wontons with a dipping sauce as an appetizer or part of a dim sum meal.
You can make the wontons ahead of time and freeze them. Place them on a baking sheet in a single layer in
the freezer until frozen then transfer them to a freezer bag or storage container. Let thaw before baking or
deep-frying. Note that deep-frying will add more calories due to the oil.
 
https://www.thespruceeats.com/baked-chicken-wonton-recipe-694474
 
References:
https://food.ndtv.com/lists/10-best-chinese-chicken-recipes-705759
https://www.thespruceeats.com/chinese-chicken-recipes-4159356

Submitted by: Arcenal, Josum Jay M.

“All the recipes included in this book are credited to its rightful owner for the fact that I used these educational cooking tips, procedures and special
recipes only for the intent of educational activity. In order to avoid plagiarism or any infringement of intellectual property and pay my sincere respect to
all legitimate owners, I have inserted all relevant links to their sites. Lastly, I promised to never use it for anything other than education.”