Stir Fry Chicken with Vegetables

GUINISANG MANOK AT GULAY
(Stir Fry Chicken with Vegetables)

Yield: 2 portions

Ingredients:

1 1/2 tbsp     Corn Starch
2 tbsp        Sake or Sherry Wine
1/4 tsp        5 spice powder
2 tbsp        Oyster Sauce
1 lb.        Chicken Breast, skinless, boneless, julienne (sliced thin)
4 tbsp        Peanut or Canola Oil
2 cloves    Garlic, crushed and chopped fine
1 each        Onion, medium, julienne (sliced thin)
1/4 tsp        Ginger, chopped very fine
1 cup        Chicken stock or water
1 tbsp        Soy Sauce
4 stems    Bok Choy, washed and cut 2” across
12 each    Snow Peas, strung

Method:

1. In a mixing bowl, combine corn starch, sake, 5 spice powder, and oyster Sauce. Mix well.
2. Add chicken breast. Allow to marinate for 1 hour, refrigerated.
3. In a wok, over very high heat, pour the cooking oil.
4. Sauté garlic, onion and ginger for about 2 minutes.
5. Add chicken breast. Sauté 2 minutes.
6. Add wine. Stir 2 minutes.
7. Add chicken stock and soy sauce. Sauté for another 2 minutes
8. Add snow peas and bok choy. Stir for 2 minutes.

Humba de Bohol by Chef Reggie Torres

 

 Humba de Bohol

(Braised Pork Belly)

Prep time: 30 minutes
Cook time : 35 minutes
Serves: 4-6

Ingredients:
1 lb pork butt, cut in large cubes
4 cloves garlic, minced
1 tbsp sugar
1 tbsp patis (fish sauce)
2 bay leaves
3 tbsp peanut oil (substitute other oil if you prefer)
1tbsp sweet soy sauce
2tbsp sukang paombong (palm vinegar)
1 cup banana blossom

Directions:

1. Heat cooking oil in a non stick pan.
2. Add pork, brown all sides.
3. Add all the ingredients
4. Simmer in medium heat until meat is tender. 


CHEF REGGIE TORRES
 

Chef Reggie Torres has a long and distinguished career in the culinary arts industry. He has lived in Paris, France for three years and has mastered the French menu interpretation along with preparation of classical French cuisine and advance French pastries. He has traveled Europe learning and honing food design, Hors d’oeurves, theme buffet, tallow sculpture, meat and fish decorations. He has worked with Chinese instructor Kem Home, blending Eastern and Western influences and with Italian Chef Giovanni Leoni, mixing the northern and southern Italian cuisine.