Buffalo Chicken Saturday

Good Morning!
It’s experimental recipe weekend!

My mom and I don’t really have extremely precise measurements when cooking. We are not chefs nor culinary experts, but we believe that different people have different types of taste when in comes to food. Some like salty, some like bland, some like mediocre, some like dishes with powerful kicks of spices and etc..

So, I will just be listing the ingredients and will leave the measurements to you and your palates — all ball-park figures, unless we’re baking (but, of course, that’s an entirely different story)

Dish of the Day:
BUFFALO CHICKEN LEGS/THIGHS

(a variation ;))

Ingredients:

  • Chicken Legs/Thighs (wings are common, you can use that too, but we like legs/thighs and breasts better ;D)
  •  Worcestershire Sauce
  • McCormick AllSpice Powder
  • Maggi Magic Sarap all-in-one seasoning (you can also create a substitute with a spice paste of garlic, onion, chilli, lemongrass, spices, anchovy essence and chicken fat — or your own seasoning style and ingredients)
  • Patis (fish sauce)
  • Mama Cita’s Oyster Sauce
  • butter (classic salted)
  • catsup (sweet blend)
  • tomato paste
  • brown sugar
  • hot sauce (optional)

——

Rub the Magic Sarap granules on the chicken legs. Put them in a bowl, add a few dashes of allspice powder, some patis (fish sauce), and Worcestershire sauce.

Set aside and marinate overnight.


Using a very small amount of oil, fry the marinated chicken.

While frying, create sauce in a separate pan.
For the sauce:
Melt butter in pan
Add catsup and tomato paste…stir.
Add oyster sauce…stir to mix.
Add sugar to sweeten taste…continue stirring until thick.
(You can add hot sauce if you want to.)
Once mixture is thick, you can start pouring the sauce in the pan where you fried the chicken. Mix till sauce is evenly distributed; remove the chicken from the pan after cooking and place it on a plate.

Taddaaaaaahhh!!!!

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You can use chopped and sliced spring onions as toppings.

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Have a Happy, Happy Weekend! ^^

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