I think this one is not new anymore because this was already out a few months ago from this popular chinese fastfood here in the Manila but I haven't tried it yet. Check out Chowking's latest offering — the Orange Chicken. 

For sure, this will refresh those tired taste buds with its sweet and spicy taste sauce with Mandarin orange bits, Orange Chicken is the perfect way to enjoy a well-deserved lunch and dinner break.


It is available in three sets - the Rice Chow Meal with a generous portion of Orange Chicken and Rice at P69; Lauriat, which includes crispy noodles, chicharap and buchi at P99; and salo-salo set for sharing at P125.Orange you glad: 

source: philstar

photo credits: dishes by pehpot

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Personally, I really love chicken meat and pasta. So, after seeing this recipe from A Good Appetite I just had to post it here. One thing that interests me is its mixture of wine, garlic and cinnamon—just wondering how it would taste excites me to challenge my skills in the kitchen. I guess I'll just have to try and see for myself if I could at least get this recipe right the first time. See if you could, too!

Ingredients:

3 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1 onion, coarsely chopped
1 tablespoon olive oil
3 garlic cloves (2 minced and 1 peeled and left whole)
2-3 cups spinach leaves, roughly torn
1/4 cup dry white wine (you can substitute chicken broth if you didn’t have wine)
1 cup water 3 oz. tomato paste
1/4 teaspoon pepper
1/2 cup grated Romano/Parmesan/etc. cheese
1 package whole wheat egg noodles
1/2 teaspoon ground cinnamon

1. Combine the salt, cinnamon, and pepper together. Rub the mixture on the cut up chicken pieces to completely coat them.

2. Heat the oil olive in a large, skillet with a lid over medium-high heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the skillet andset aside.

3. Add the onion and minced garlic to the skillet. Cook until the onions are soft and beginning to brown. Add the wine and scrape any browned bits from the bottom of the skillet. Let the wine cook until it is evaporated.

4. Add the water, tomato paste, whole garlic clove, and chicken to the pan. Reduce the heat to low, cover and let simmer for about 20-30 minutes, until the chicken is tender. Cook your noodles while you wait.

5. Add salt and pepper if needed (I didn’t add any). Mix in the spinach leaves and cook until wilted. Serve over egg noodles and top with grated cheese if desired. Serves 3.

Enjoy!

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Adobo is actually a spanish word for seasoning or marinade. It is used to describe the actual marinade or seasoning mix, and the term used for a meat which has been marinated or seasoned with an adobo is referred to having been adobada.

Image source: Pork Adobo Salu-salo

Traditionally adobo is one of the first dishes Filipinos learn to cook, it is simple and requires just a handful of ingredients. In good-tasting adobo, none of the spice flavors dominates but rather the taste is a delicate balance of all the ingredients. The most common preferred type is pork adobo, followed by chicken adobo which is generally considered somewhat healthier but we can also have other alternatives such as squid or adobong pusit, fish etc. 

Image source: Chicken Adobo (Wiki)

Foodie goodies, you might want to cook some chicken adobo, pork adobo or both of them can do. 

Ingredients below:

• 1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 3 tablespoons salt
• 1 tablespoon black peppercorns, coarsely ground
• 2 tablespoons crushed garlic
• 2 bay leaves, torn
• 1 cup white vinegar
• 1/4 cup soy sauce (optional)
• 1 tablespoon vegetable oil
• 2 cloves garlic, smashed

How to cook:

1. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight.

2. Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.

3. Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened.

ENJOY!

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