Servings per batch: Good for 4 to 5 people
Preparation time: Around 10 minutes | Marinade: 30 mins to 1 hr
Total preparation time: Around 1 hr and 30 mins
Difficulty: Easy! :)
Coming from the holiday season, I am sure that you have eaten a lot of food from your Noche Buena, a Spanish term for the usual family dinner on Christmas eve, your Christmas dinner, New Year, like your usual lechon, fried chicken, adobo, hamon, fruit cake, and your other Filipino dishes.
I'm sure that by now, you're tired of the usual "way of cooking" and the usual taste of your dishes. I am. So one morning, I just decided to experiment and create my own chicken dish. One thing is for sure, I want it pepper-y and hot. This explains why the name given to it by Stephanie Tan.
Flaming Phoenix (recipe good for 1/2 - 1 kilo boneless chicken)
- 1/2 - 1 kilo boneless chicken cut into strips
- 4 cloves garlic diced into super small pieces (but I like to put more garlic)
- 1 - 1 1/2 tablespoon cayenne pepper
- 1 tablespoon paprika
- 2 pinches of salt
- 1/2 - 1 teaspoon of ground black pepper
- 1 juiced lemon (small)
- 1/2 cup olive oil
- 2 tablespoon Kikoman soy sauce
- 2 tablespoon oyster sauce
- 3 tablespoon melted butter
- 1 cap-full of white wine vinegar with herbs of provence (or without)
- 3 cap-full of Ginebra San Miguel GSM Blue gin (or any gin substitute)
After 30 mins. to an hour, you're all ready to fry or grill them. This dish (photo above) was pan-fried with very little oil.
Preheat the pan, then add the oil. Saute some garlic, until they're golden brown, then remove them, and set aside. You can now add in your chicken strips. When you see that the sides have turned a little bit white to brown (or different from the normal color of raw chicken), you can now turn the strips over. Fry it for a minute or two, and you're good to go!
A new dish you should try this new year. Happy cooking! ^^