1 kg Chicken Legs

1/3 cup vinegar

salt to taste

1/2 tsp black peppercorns (lightly cracked)

1/2 Tbsp minced garlic

1 medium onion chopped

Canola oil for frying

500 gm Tomato Sauce

1 85gm can of Liver Spread

2 pcs medium sized Bell Pepper (seeded and sliced)

2 pcs long Green or Red chilli [optional]

1/3 cup bottled olives drained [optional]

1 can of Green Peas (you can also use fresh or frozen 1/2 cup)

250 gm Potatoes (peeled and quartered)

1/2 cup grated cheddar cheese

Hot Chilli Sauce [optional]

In a bowl add the following ingredients vinegar, salt, garlic, and peppercorns, then mix thoroughly.
Add the chicken pieces to the mixture and mix well. Marinate chicken for at least 2 hours.
In a big pot, heat oil for frying. Fry the potatoes till cooked.
Now, Drain the Chicken from marinade and fry briefly in the oil in batches. Set aside.
Remove oil from the pot but leave about 2 Tbsp. Heat up again and saute the onion on medium
heat until soft and translucent (about 4-5 minutes).
Scoop out the garlic and peppercorns from the marinade and add to the onion. Saute for a few
minutes.
Add in the browned chicken, stir for a minute then add the rest of the marinade, stir and cook for
about a minute.
Stir in the Tomato Sauce and bell pepper. Bring to boil then turn down the heat.
Add the fresh chilli, simmer until meat is almost done, Now add the Liver Spread and mix well to
combine.
Add potatoes and peas. Simmer until potatoes are cooked.
Add grated cheese, mix well until cheese has melted.
Taste the Kaldereta sauce and add salt to correct seasonings, you can now add the Hot Chilli Sauce
if preferred.
Serve warm with Rice.

1 kilo chicken (leg part, choice cuts)

 3 medium sized potatoes, cut into quarter
4 tablespoons calamansi or lemon juice
2 tablespoons soy sauce
1 cup tomato sauce
cup butter
1 medium onion, diced
3 pieces dried bay leaves
1 teaspoon fresh ground black pepper
salt to taste
1 cup Canola cooking oil

Instructions
1. Sprinkle salt and ground black pepper to the chicken, then rub the ingredients and leave it for
about 20 minutes.
2. Apply heat in a frying pan, pour the Canola cooking oil, then fry the chicken. When all the chicken
slices are cooked, set aside.
3. In a separate frying pan, apply heat and melt the butter.
4. When the butter is fully melted, add and saute the onions until it becomes soft.
5. Add the bay leaves and saute for a minute.
6. Pour the tomato sauce, stir, then bring to a boil.
7. When it started to boil, add the soy sauce, then stir.
8. Add the sliced potatoes.
9. Add the calamnsi juice and stir.
10. Cover the frying pan and simmer for 12 minutes.
11. Add the pan fried chicken slices, then mix the chicken to the sauce and simmer for another 5
minutes.
12. When the potato is already soft turn off the heat and serve while its hot.

13. 1 cup chicken leftovers, small cubes

14. 2 tbsp. butter or margarine
15. 1/4 cup potatoes, peeled and small cubes
16. 1/4 cup carrots, peeled and small cubes
17. 1/4 cup button mushrooms, roughly chopped
18. 1/4 cup corn kernels
19. 1 cup chicken stock
20. 1 tbsp. flour
21. 1/4 cup evaporated milk
22. 1 tbsp. red wine (optional)
23. 1/4 cup celery or green peas
24. 1/4 cup red and green peppers
25. salt and white pepper to taste
26. 1 egg yolk
27. 12-18 pcs. sliced bread, edges trimmed
28. 1/2 bar quick melt cheese, shredded
29. ashed, peeled and slice vegetables into small cubes roughly the same size of the corn kernels.
30. Separate cube potatoes in a bowl with water to prevent from browning.
31. Slice the mushroom thinly and in a small bowl separate the egg yolk from the white, set aside and
store the egg white for later use.
32. Prepare your leftover chicken, deboned, skinned and cut into cubes a little bigger than your
vegetables.
33. In a pan over low heat, melt the butter and add the potatoes sautee for a minute then add the
carrots and sautee until half cooked.
34. Add chicken sautee for another minute then add mushrooms and corn kernels.
35. Pour in a cup of chicken stock and let it simmer.
36. In a bowl, dilute a tablespoon of flour in milk and whisk until smooth and no lumps.
37. Add the milk mixture into the pan and stir until sauce thickens.
38. Add in a tablespoon of red wine, if using one followed by celery or green peas, then red and green
bell peppers.
39. Season with salt and white pepper to taste. Fire off, stir in the beaten egg yolk and allow to cool.
40. Meanwhile, trim all sides of sliced bread and save the sides for later use.
41. Gently press down each bread into muffin pans and press the sides of the bread against the pan.
42. The bread should look like a little crown of a King. Bake in a preheated oven at 300F or toast until
light brown in color.
43. When its done, take off from the oven and fill each toasted bread with a tablespoon of chicken
mixture into each bread cups crowns.
44. Top with grated quick-melt cheese, and bake again for a few minutes until cheese has melted and
the bread are crunchy.
45. Transfer to a serving platter an serve immediately, best eaten when its still warm.
46. Serve with cold soft drinks and enjoy your creamy chicken a la King.
47. 4 kilo Sotanghon noodles
48. 1 cup Chicken meat
49. 5 cups chicken stock
50. 2 pieces tomatoes
51. 2 tablespoon Canola oil
52. 4 pcs cloves of garlic, minced
53. 1 small sized onion, sliced
54. 1 tablespoon fish sauce/Patis
55. 4 pcs dried Black mushrooms (optional)
56. 4 stalks of scallions, chopped
57. In a small bowl with hot water, put int and soak the dried black mushrooms for about 15 minutes.
58. Remove the mushrooms from the water, drain and squeeze out excess the water.
59. Cut the mushrooms stems and discard, slice mushroom caps into fourths.
60. Heat Canola oil in a frying pot.
61. In a medium heat, saute onions and garlic for 3 minutes then add tomatoes, and saute for another
2 minutes.
62. Add mushrooms, chicken meat and Fish sauce. Cover the frying pot and simmer for about 3
minutes.
63. Add the chicken stock, cover it again and bring to boil.
64. When it boils, add-in the Sotanghon noodles into the Chicken soup and simmer until the sotanghon
noodles are tender and cooked.
65. Garnish the soup with chopped scallions.
66. Serve hot with steamed rice and fried chicke
67. Ingredients:
1 kilo chicken, cut into serving pieces
1/2 cup vegetable oil
1 1/2 cup water
250 grams Bok Choy(Chinese Petchay),blanched
68. Marinade:
1/2 cup soy sauce
1/4 cup oyster Sauce
1/4 cup brown sugar
1/4 cup ketchup
4 pieces star anise
1 thumb-sized ginger, grated
1 onion, chopped
5 gloves garlic, minced
1 teaspoon salt and pepper
69. Procedures:
Part 1
1. In a large bowl, combine all the marinade ingredients and marinate chicken for 1 hour.
Remove from marinade and set aside.
70. Part 2
1. In a pan, heat oil then fry potatoes until light brown. Drain and set aside.
71. Part 3
1. In a same pan, fry chicken for 5 minutes or until light brown. Reduce oil if needed.
2. Add marinade and water, cover and simmer for 30 to 40 minutes or until chicken is tender.
Add water if needed.
3. Add fried potatoes then adjust seasoning with sugar, salt and pepper according to taste.
72. Part 4
1. In a serving plate, arrange bok choy then add chicken asado. Serve with steamed rice.