Chicken Pastel Recipe: Ingredients

Chicken Pastel Recipe
This is a recipe for Filipino Chicken Pastel

CourseMain Course
CuisineFilipino
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings4 people
Calories781 kcal
AuthorVanjo Merano
Ingredients
 2 lbs boneless chicken breast cubed

 1 piece Knorr Chicken Cube
 2 pieces hotdog sliced
 ¾ cup sliced button mushroom
 ½ pack all purpose cream
 1 piece potato cubed
 1 piece carrot cubed
 ½ piece lemon
 2 tablespoons soy sauce
 3 tablespoons butter
 1 cup water
 Salt and ground black pepper to taste
Instructions
1. Combine chicken, lemon juice, and soy sauce in a bowl. Mix well. Marinate for
15 minutes.
2. Melt butter in a cooking pot. Once the butter start to bubble, add the marinated
chicken. Include the marinade. Stir and cook for 2 minutes.
3. Add sliced hotdog. Cook for 5 minutes.
4. Pour water. Let boil. Add Knorr Chicken Cube. Stir and cook for 12 minutes.
5. Add carrot, potato, and mushroom. Cook for 2 minutes.
6. Pour all purpose cream. Stir until well blended. Cook for 5 minutes.
7. Season with salt and pepper.
8. Serve.
Easy Teriyaki Chicken Recipe
Ingredients
 1/4 cup soy sauce
 1/3 cup freshly squeezed orange juice from 1 1/2 medium or 1 large
oranges
 3 Tbsp honey
 1 tsp finely grated fresh ginger
 1 tsp sesame oil
 1 1/2 to 2 lbs about 6-7 medium boneless skinless chicken thighs, trimmed
of fat
 1 Tbsp oil I use light olive oil
 1 1/2 Tbsp unsalted butter
 Green onion and sesame seeds for garnish optional
Instructions
1. In a large bowl, whisk together all marinade ingredients: 1/4 cup soy
sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame
oil.
2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with
plastic wrap and marinate on the counter 20 min.
3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil.
Remove chicken from marinade with a slotted spoon, reserving marinade in
the bowl. Add chicken to the hot pan and sauté, stirring occasionally until
golden and cooked through (5 min).
4. Remove pan from heat and transfer chicken to a bowl.
5. Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place
back over medium/high heat. Bring to a boil stirring constantly until slightly
thickened (1 min) then remove from heat. Add chicken back to the pan and
stir to combine. Serve over hot buttery white rice garnished with fresh green
onion and a sprinkle of sesame seeds if desired.
Mongolian Chicken Recipe
Mongolian Chicken Ingredients
150 grams chicken, cut into strips or cubes
salt, to season
pepper, to season
1/8 cup cornstarch
2 tbsp. cup oil
1 tablespoons garlic, minced
1/2 teaspoon ginger, minced
2 tbsp. oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 springs leeks, white part sliced
How to Cook Mongolian Chicken

In a mixing bowl, place the chicken fillet, season with salt and pepper. Add the cornstarch and
mix well until all the chicken fillets are well coated. Set aside and let it sit for 10 minutes.
In a preheated frying pan with oil, fry the coated chicken fillets and cook until golden brown.
Lower the heat then add the garlic and ginger. Let it cook for 3 to 5 minutes.
Add the oyster sauce, sugar, and sesame oil and let it simmer over medium heat for 10 minutes
or until the sauce thickens.
Add the leeks and serve immediately.

Chicken in Creamy Mushroom Sauce Ingredients
3 tablespoons butter
1 tablespoon cooking oil
1 kilo chicken, use thigh or drumstick cuts
2 tablespoons flour
1 cup chicken stock
2 tablespoons soy sauce
1 cup button mushrooms, sliced
salt, to taste
pepper, to taste
How to Cook Chicken in Creamy Mushroom Sauce

Melt butter in a pre-heated pan then add some cooking oil.
Brown chicken on all the sides then set aside.
Using the same pan, add the flour and mix until the butter and the flour are combined to make a
roux.
Add the chicken stock or water and soy sauce then let it simmer for 5 minutes. Add the cooked
chicken and button mushrooms.
Season with salt and pepper and let it simmer for 10 minutes. Serve warm.
Braised Chicken with Ginger and Sesame Oil Ingredients
1 tablespoons sesame oil
50 grams ginger, sliced
150 grams kilo chicken, cut into 20 pieces
2 tablespoons dark soy sauce
1 cups water
1/2 chicken broth cubes
salt
How to Cook Braised Chicken with Ginger and Sesame Oil

Heat the sesame oil in a wok and sauté the ginger.
Add the chicken pieces and dark soy sauce.
Dissolve chicken powder or broth cube in water. Pour into the pan and cook chicken on low heat
for 15 to 20 minutes or until done. Season with salt to taste. Garnish with sliced green onion.

Chicken Pastel Recipe: Ingredients

Uploaded by

Copyright:

Available Formats

Chicken Pastel Recipe: Ingredients

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Chicken Pastel Recipe: Ingredients

Uploaded by

Copyright:

Available Formats

Chicken Pastel Recipe

This is a recipe for Filipino Chicken Pastel

 2 lbs boneless chicken breast cubed

4. Remove pan from heat and transfer chicken to a bowl.

1/8 cup cornstarch

2 tbsp. cup oil

1 tablespoons garlic, minced

1/2 teaspoon ginger, minced

2 tbsp. oyster sauce

1 teaspoon sesame oil

1 springs leeks, white part sliced

How to Cook Mongolian Chicken

Add the leeks and serve immediately.

1 tablespoon cooking oil

1 kilo chicken, use thigh or drumstick cuts

1 cup chicken stock

2 tablespoons soy sauce

1 cup button mushrooms, sliced

How to Cook Chicken in Creamy Mushroom Sauce

Brown chicken on all the sides then set aside.

50 grams ginger, sliced

150 grams kilo chicken, cut into 20 pieces

2 tablespoons dark soy sauce

1/2 chicken broth cubes

How to Cook Braised Chicken with Ginger and Sesame Oil

You might also like