Sesame Chicken

Today was a fine day. I was able to make a bento snack for my little girl, as able to make california maki and chicken sesame for our lunch.. wow!

Anyway, the chicken sesame turned out to be wonderful and my little girl loved it so much.

The sweetness and sesame flavor and the crisp of the sesame seeds and the chicken itself made this dish a joy to my little girl. You can also try this at home. I only didn't have the spring onions or scallions available so I was not able to garnish it with that. But sans the scallions, it's still great.

Sesame Chicken

Ingredients for the marinade: Nixed the following and marinade chicken

2 tbsp sherry or cooking wine
2 tsp sesame oil
1 tsp chicken cube (powdered)
1/8 white pepper
1½ tsp sugar

Ingredients for the sauce: (mixed together)

1/4 cup sugar
1/3 cup honey or karo syrup (I didn't have honey so I used a pancake syrup)
1/4 cup ketchup
2 tbsp white vinegar
1 tbsp soy sauce

Batter/coating:
flour, 1 beaten egg, cornstarch.

Vegetable oil or peanut oil for frying, sesame seeds (toasted) and scallions for garnishing

Procedure:

Cut chicken breast fillet in bite size or about 1 inch. Mix the marinade ingredients and marinade chicken in about 1 hour. While waiting for the chicken, mix the sauce ingredients. Once chicken is ready, prepare the coating ingredients. heat the oil for frying. Dredge the chicken in flour, on the beaten egg, then on the cornstarch and fry until golden brown.

Once all the chicken are done, removed the oil and wipe your wok. Heat it again and pour in the sauce mixture. Once the sauce started to bubble, add in the chicken and stir until the chicken are coated. after about 1 minute, removed from wok and serve on a plate. Garnish with toasted sesame seeds and scallions or leeks

This is just a simple and easy to prepare recipe. Try it.

Corndog

I was able to buy cornmeal at healthy options. After the long search, I finally found the cornmeal that I've been looking for since God knows when. And so last Saturday, with my daughter as my assistant, we cooked corndog. See the pictures below? I took the first 5 pictures. The next four were taken by the little girl, she insisted to be my photographer, lol!. And the rest were taken by the husband.

Anyway, I had a hard time frying the corndog since I don't have a pan deep enough to contain the length of the hot dog. So I gave up and used the cocktail size hot dogs instead....lol! See the last two pictures?

Preparing the batter was as easy as ABC. Here's the ingredients of my batter:

3/4 cup yellow cornmeal
3/4 cup flour
1/2 tsp. baking powder
3/4 cup white sugar
3/4 cup milk
1 egg
a pinch of salt

I just mixed all the ingredients then I coated the hot dogs (which I already placed on barbecue skewers) and deep fried.

They all liked it except for the appearance, lol! I hope I'll be able to buy a corndog maker so I can make perfectly shaped corndogs for the family. :D

My Chicken Relleno

This is the Chicken Relleno that I cooked during Christmas. And it was a hit. I cooked this at home and just brought it to my mom’s house for dinner. My sisters super loved the chicken and wondered how I did this. They even requested that I cook this again for the media noche.

The only delicate part of the procedure was to bone the chicken. I searched the net on how to bone a whole chicken but I didn’t find any video so I just figure out my self how to do it. It was a challenge and I prevailed, hehehe!

Here’s how I did this:

I slit the chicken on the back from the neck to the tail bone, then I released the skin and meat from there going to the breast, being careful not to tear the skin. When I reached the wing part, I cut the first joint of the wing that was closed to the breast and removed the meat and bone. I left the last joint intact to retain the shape of the wing. I did the same on the thigh part.

While doing this I imagine I was undressing a chicken. After all the bones were removed, I sew up the hole and marinate the chicken with salt and pepper for about 3 hours.

Chicken Stuffing:
Mix the following ingredients together.

½ kg. Ground pork
½ cup chopped celery
½ cup chopped spring onions
¼ cup sweet pickle relish
3 pcs hard boiled eggs
4 pcs raw eggs beaten
1 tsp pepper
¼ c chopped onions
1 tsp garlic powder
1 sm box seedless raisins
1 tsp salt
1 pcs chorizo de bilbao
1 can vienna sausage, chopped fine
1 tsp Maggi Magic Sarap

Stuff the chicken with the stuffing. When half of the stuffing is in placed, put the three hard boiled eggs inside the chicken in a row. Sew up the opening as close as possible in order for the stuffing not to come out.

I do not have an oven so I roasted the chicken in a turbo broiler at 170°C for 1 and ½ hours.

Sauce: take all the chicken dripping and place in a saucepan. Add 1 cup milk, 1 tablespoon lemon juice, 1 table spoon cornstarch, pepper. Stir occasionally to remove the lumps. Simmer until thick.

Let the chicken cool for about 15 minutes before slicing.