A Simple Chinese Chicken Recipe

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Yeah it’s been a while I know. I’ve been really busy meeting submission deadlines, a larger than usual pile on my table that I only had time to write about Lasang Pinoy. And of course a lot of extracurricular activities not to mention the amount of time I spent updating the links in this blog.

So let’s get back to what I think I do best… whipping up some quick recipes with my limited time and whatever I find inside the pantry. Ahh I found this bottle of Chinese marinade. What’s in it? Only the Chinese knows but I spent few renminbi for it. Here’s what I did with it on chicken wings and few spices.

1/2 kilo chicken wings
4 tbsp. minced garlic
1 tbsp. crushed ginger
1/4 cup chopped onion springs
1 onion, minced
1/2 cup chicken marinade
1 tbsp of soy sauce
1 tbsp sugar
salt & pepper

Combine the above ingredients except garlic, ginger and onions. Stir chicken into the marinade and mix to coat. Cover and refrigerate for at least 2 hours. (2 hours… yehey! Go back to work.)

Heat oil in a large skillet. Fry garlic and ginger until fragrant. Pour in the chicken and onions and stir-fry for about 5 minutes. Add reserved marinade and about 1/2 cup of water. Simmer for about 30 minutes or until the chicken is cooked through and the sauce is thick. Transfer to a platter and garnish with chopped onion spring.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

7 thoughts on “A Simple Chinese Chicken Recipe

  1. Nice! I’m still here. I like your new domain. Took me a while before I found ‘Iskandal’.-even nicer eh.

    Try stir-frying chilis with the oil alongside your aromatics. It will blow your top off. Add oyster sauce/blackbean sauce to bring down the heat. Those 2 will caramelize while stir-frying. Even yummier eh.


  2. It’s a very simple recipe and easy to prepare pa. Saka available ang chicken marinade dito sa supermarket so I’ll go now to buy one para makaluto na ako nito.

    Thanks !

  3. hi there! im glad u found my new site. i was wondering if i send messages to all email addies i hav.

    elbimbo im glad u found me. so when r u going to start ur own foodblog? i can feel ur a great cook urself.

    mr skin, u hav an interesting site. glad u found mine :)

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