Chicken with Malungay

My brother who lives 10 minutes ride away from us sent me an SMS this morning asking me on how to cook malungay, I did not able to touch my mobile until late this afternoon and after reading his message, I presumed that there is malungay in the filipino supermarket at Kuwait City. I immediately asked my hubby to accompany me to Kuwait City to buy malungay, he asked how did I know that there is malungay there, I told him about my brother’s SMS. So we went there immediately and when I reached the supermarket, I rushed to the vegetable section and there I saw 2 bunches of malungay, I saw one lady heading towards it also, the funny thing was we simultaneously take the bunches of malungay and our hands bumped each other, both of us were about to take the 2 bunches! Hence, I took one bunch and she took the other. If I was late for few seconds only, I cannot cooked the recipe below, lol 😀

500 gm. chicken, sliced into serving size
1/8 tsp. turmeric powder
1 medium onion, thinly sliced
1 thumb-sized ginger, crushed
1 medium tomato, quartered
5-6 cups water
fish sauce to taste
malungay leaves
salt and pepper to taste

1. Sprinkle turmeric powder over the sliced chicken, mix well.
2. Combine water, onion, ginger and tomato in a pot. Bring to boil.
3. Add chicken, fish sauce, salt and pepper. Let it boil, simmer until chicken are cooked.
4. Adjust the seasoning, add malungay leaves then cover the pot immediately. Turn off heat. Let it stand for 30 seconds before opening the pot to serve.


Pechay soup and semi-stir-fried Chicken

I love cooking this kind of dish especially during my lazy days, lol. It’s like 2-in-1 recipe.


500 gm slices of chicken
2 bunches of pechay / bokchoy , cut according to desired sizes
3 cloves garlic, crushed
2 medium onions, thinly sliced
2 tbsp. ginger strips
1 ripe tomato, thinly sliced
4 cups water
10 pcs. Whole peppercorns
1 tbsp fish sauce
Salt and pepper to taste
2 tbsp. soy sauce
1 tbsp. oyster sauce
4 tbsp. cooking oil

1. Heat 2 tbsp. oil in a pot, sauté half of garlic for 10 seconds, then add one onion, 1 tbsp. ginger and tomato. Saute until tender.
2. Add chicken slices, stir to mix well.
3. Add water, fish sauce and pepper corns. Let it boil, lower the heat and simmer until chicken are done.
4. Turn off the heat, take out the chicken from the pot by using a slotted spoon, transfer to a plate. Set aside.
5. Heat the remaining 2 tbsp. oil in a pan, sauté the remaining garlic, onion and ginger until tender.
6. Add chicken and soy sauce, stir fry for 1 minute, then add oyster sauce. Cook for few seconds. Turn off heat and transfer to a dish.
7. Reheat the pot with chicken stock, let it boil. Add pechay, cover immediately and turn off heat. Let it stand for 30 seconds to 1 minute before opening to serve.

Rotiserrie Chicken with Lemon Marinade

“Rotiserrie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.” – wikipedia

So how it differs from roasting? For me, it is still another form of roasting since it is still putting the chicken inside the oven uncovered but the only difference from normal roasting is the rotiserrie gives us even cooking. Because the chicken is constantly in a state of being turned it will cook more evenly and the turning keeps juices moving and not dripping. A rotisserie chicken will be moister than one simply roasted.

While we were on our way here at home from work yesterday afternoon, we happened to drop by at a certain chicken rotiserrie shop and the aroma of the chicken filled our senses, I know very well the taste of rotiserrie chicken here in Kuwait and that’s the reason why I was not tempted to buy even the smell was so tempting. So, I told my husband that I should rotiserrie a chicken when we reached home. So here is it, I know the best thing to do is to marinate it longer but I have no enough time, I was craving for it, lol 😀 . I did not able to make it look perfectly also but I made it taste so good or let me say the marinade made it great.

1 whole chicken ( I used 800 g), cleaned and pat dried
1 small onion, quartered
1 small tomato, quartered
3 cloves garlic
1 small lemon, sliced into halves
1 thumb-sized ginger, crushed

Juice of 2 large lemons
1/3 cup fish sauce
1/2 cup soy sauce
3 tbsp. sugar
1/4 tsp. black pepper powder

1. Stuff chicken’s cavity with onion, tomato, garlic, small lemon and ginger. Sew the slit at the bottom part to secure the spices inside.

2. Combine marinade in a medium bowl, marinate chicken for at least 3 hours turning once for even absorption of marinade. Drain. Set aside marinade.

3. Place the chicken onto a rotisserie and set the grill on medium high. Baste the chicken with the marinade occasionally. Grill for 1 to 1 1/2 hours or until done.

4. Remove from the rotisserie and let stand for 5-10 minutes before  serving.

5. While waiting for it to be ready for serving, place the remaining marinade in a sauce pan, heat and simmer for 5 minutes. Serve it as dipping sauce.

Related Post:
Roast Chicken with Worcestershire Marinade

Chicken with Milk and Peppers

My previous post here for Chicken with Milk was my hubby’s version,  then the other day I made my own so that we will be able to try another variation. I added more peppers on it instead of lemon leaves. The result was really yummy and this is good for the one who loves to eat peppers. LOL 😀

500 g chicken, sliced into serving portions
1 medium onion, thinly sliced
2 thumb-size ginger, crushed
2 cups water
2 tbsp. fish sauce
3 pcs. jalapeno pepper
1 small green bell pepper, sliced into desired sizes
1 small sweet pimiento, sliced into desired sizes
1/4 tsp. black pepper powder
salt and pepper to taste
1 tsp. sugar
1 can 170 g evaporated milk
2 pcs. boiled egg, sliced into quarters

1. Combine water, onion, ginger in a pot. Let it boil.
2. Add chicken slices and fish sauce. Bring to a boil and cook until chicken are tender.
3. Add the remaining ingredients except eggs. Stir. Adjust the seasoning and cook for 3-4 minutes.
4. Turn off heat. Garnish with slices of boiled eggs.

Stir Fried Chicken with Broccoli

One of our favorite at home, very easy and quick to prepare.

500 g chicken, sliced into bite sizes
2 cloves garlic, minced
1 medium onion, thinly sliced
1 cup water
1 tbsp. fish sauce
pepper to taste
1 head of broccoli, cut into florets
2/3 cup sliced mushrooms
1 medium carrot, sliced
1/4 cup oyster sauce
2 tbsp. cooking oil

1. Heat oil in a cooking pan, fry chicken slices until golden brown. Add garlic and onions, stir fry until onions become transparent.
2. Add water and fish sauce, lower the heat and cook until until liquids are reduced.
3. Add vegetables and pepper, cook for 2 minutes or until you meet your desired tenderness of the veggies. Turn off heat.
4. Add oyster sauce, stir to mix well. Serve.

Chicken Sotanghon Soup

The temperature in Kuwait is getting lower and lower. We were freezing these past 2 days and all we want to do is to drink anything hot like , tea, coffee or chocolate. As for the food, we always craving for something soupy as usual. My hubby had colds since yesterday, he has runny nose so he cannot breath and eat well. Last night, he requested me to cook a very hot chicken soup, he even asked me to put more pepper on it, he always likes to eat very hot foods every time he has colds. He said he felt better while eating it.

1 medium onion, chopped
2 thumb-sized ginger, crushed
6-7 cups chicken broth
4 tbsp. fish sauce
¼ tsp. black pepper powder
1 large boiled chicken breast, flaked
1 medium carrot, cut into small cubes
¾ cup bean sprouts
5-6 pcs. pechay/bokchoy leaves, cut into desired sizes
1 pack 100 g sotanghon or bean thread noodles, cut into desired length
salt and pepper to taste

1. In a medium pot, combine onion, ginger and chicken broth. Bring to a boil. Add fish sauce, black pepper and chicken breast flakes. Season with salt and pepper.
2. Add carrots and bean sprouts. Bring to a boil.
3. Add the pechay/bokchoy and noodles. Cook for 1-2 minutes. Do not over cook. Serve immediately.

Sauteed Chicken with Soy Sauce

This recipe looks almost similar to chicken adobo but the taste is really different. I got this recipe from my mother way back home when she cooked native chicken. This was her favorite way to cook it and it was really yummy!

800 g chicken, sliced into serving portions
¼ tsp. turmeric powder
2 cloves garlic, crushed
1 onion, thinly sliced
2 thumb-sized ginger, crushed
1 rip tomato, chopped
1 cup water
1/3 cup soy sauce
3 tbsp. cooing oil
1 stalk of green onion, cut into 1 inch length (optional)

1. Sprinkle turmeric powder over the sliced chicken, mix well.
2. Heat oil in pan, sauté garlic until slightly brown, then add onion, ginger and tomato. Saute until tender and aromatic.
3. Add chicken, stir to mix well.
4. Add water and soy sauce , let it boil. Lower the heat, simmer until all the liquids are almost absorbed.
5. Add green onion. Turn off heat and stir to mix well. Serve.