Chicken with Kadios and Ubad Recipe

• 1 cup kadios (pigeon pea)
• 6 cups water
• 1 piece chicken, cut into serving pieces 
• 1 piece medium-sized onion, quartered
• 2 pieces ubad (banana tree core), chopped 
• 1 piece barbeque stick
• 1 stalk tanglad (lemon grass), bundled
• salt

Wash kadios in water. Boil it in 2 cups water for 10 minutes to release the scum from the kadios. Put off flame , discard water and wash the kadios again.
 

Boil kadios again in 6 cups water. When water is boiling, add chicken pieces and -onions. Lower flame
until kadios and chicken are tender. To test the kadios, get 1 bean and squeeze between thumb and forefinger if it ,can be crushed. Squeeze rock salt with ubad to remove sap. Put squeezed ubad in a bowl. Twist the end of a barbeque stick in the bowl of ubad to remove the fibers. Continue twisting until all fibers are removed. The ubad makes approximately 2 cups.
 

When chicken and kadios are tender, add the I  I and tanglad. Season with salt. Serve hot.

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Chicken Pesa Recipe

• 1 whole chicken, cleaned and fat removed
• 1 celery stalk, cut into 3" lengths
• 1 piece carrot, peeled and cut into half
• 1 bay leaf
• 6 whole peppercorns
• 1 chorizo El Rey or 4 slices pepperoni
• 1 whole onion
• 1 can cream style corn
• 1 potato, peeled and cut in half
• 1 cabbage, cut in half
• salt and pepper

Put whole chicken, breast side down in a soup pot. Pour enough water to cover. Add the celery, carrot,
bay leaf, peppercorns, chorizo and onion. Cover and bring to a boil. Lower heat to a simmer. Skim off scum.
 

When chicken is tender, add corn, potatoes and cabbage . Bring to a boil. Season with salt and pepper. When cabbage and potatoes are tender, season to taste in. Serve hot.

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Chicken Tinola Recipe

• 1 kilo chicken, cut into serving pieces
• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 1 medium-sized onion, sliced
• 1 thumb-sized ginger, sliced
• water or rice washing to cover
• 1 stalk tanglad (lemon grass), bundled
• green papaya, seeded and cut into wedges
• salt and pepper
• green peeper leaves

Heat cooking oil and saute garlic, onion and ginger. Add chicken pieces and brown slightly.

Ass water or rice washings and tanglad. Season with salt and pepper. Cover and let it simmer. When chicken is half-cooked, add papaya. Cover and let it simmer until chicken and papaya are tender. Just before serving, remove tanglad and add pepper leaves. Cook for 2 more minutes. Serve hot.

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Chicken Binakol Recipe

• 1 kilo chicken, cut into serving pieces
• 6 pieces tomatoes, quartered
• 1 piece medium-sized onion, sliced
• 1 thumb sized ginger, sliced
• 6 cups water (use some coconut water)
• 2 piece potatoes, peeled and quartered salt and pepper
• 1 stalk tanglad (lemon grass), bundled
• 1 cup buco (young coconut) meat

Boil the first 5 ingredients until chicken is tender. Add potatoes. Season with salt and pepper. Add tanglad and  buco meat. Continue to boil until flavors blend. Remove tanglad and serve hot.

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Chicken Asparagus Soup Recipe

• 6 cups water ( for broth)
• 1 piece chicken breast
• salt and pepper
• water from a can of asparagus
• 3 teablespoons cornstarch, dissolved in 1/3 cup water
• 6 pieces asparagus, cut into 1 inch long
• 2 egg white
• 2 tablespoons cooked ham, finely chopped

Boil chicken breast in water until broth is tasty. Season with salt and pepper. Remove chicken and slice thinly. Set aside.

Add water from asparagus and thicken stock with cornstarch. Add asparagus tips. Bring to a boil then remove from fire.

Add sliced chicken breast. Add beaten egg whites to hot stock while stirring briskly. Sprinkle with finely chopped ham. Serve immediately.

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