crispy fried chicken & vegetable soup
There are other ways to fry or marinate chicken but this is how I normally want it to make it crispy & quite easy to prepare as well. Cean loves the combination of chicken & vegetable soup. The soup here is similar to nilagang baboy, a native dish of broiled pork w/ vegetables, but w/o the pork. Ofcourse, my secret ingredient (not secret anymore) is the fried garlic to add a certain aroma to the soup, be it nilaga or a pasta soup.
Ingredients for the fried chicken:
2 chicken thighs (u may choose different parts)
salt and pepper
Ingredients for the soup:
1 tbsp crushed garlic
1 potato (sut into wedges or cubes)
1 small platter of cabbage, thinly sliced
1 small carrot (cut into small cubes)
salt & peppercorns
1 tbsp of fish sauce
Marinate the chicken for about 15 to 30 minutes w/ just salt & pepper (& as always, if u wanna hav little MSG). In a frying pan, fry the garlic over low heat until golden brown. Set this aside for the soup.
Make sure the cooking oil in the pan is really hot before frying the chicken. Deep-fry. When the chicken is almost done, sprinkle little water to make the chicken crispier. Cook until golden brown.
U may cook the soup at the same time. Boil the onions in 3-4 cups of water (rice stock or chicken broth). Season w/ salt, peppercorns & fish sauce. Add the potatoes & carrots & boil until the potatoes are cooked. Add the cabbage & half of the golden brown garlic. Bring to boil. Pour the vegetable soup in a soup bowl & sprinkle the remaining fried garlic on top.
It’s also quite nice to have some sinangag or fried rice to match the above. The simplest one is just to fry some more garlic until golden brown on very little oil (u may use few tbsp from the oil used for frying the chicken if ur not too much of a health buff) before adding the rice, stirring for about 2 minutes over low heat.
Left wing, chicken wing, it don’t make no difference to me. – Woody Guthrie