Chicken thigh fillets are browned on both sides then braised in a sauce made with calamansi juice, fish sauce, honey, garlic, ginger and chilies.
Cook time: 20 minutes
Servings: 4 people
20-minute chicken braised in sweet spicy sauce
Chicken fillet
20-minute soy calamansi chicken
Inspired by the Filipino beef dish called bistek, skin-on chicken thigh fillets are lightly browned and braised in soy sauce with plenty of garlic. The cooking is concluded with the addition of onion rings and freshly-squeezed calamansi juice.
Cook time: 20 minutes
Servings: 2 people
Chinese American-style bang bang bang chicken
It bears nothing in common with its Chinese ancestor except for the spicy chili-based sauce, but this dish of fried chicken fillets tossed in sweet chili mayo is just as satisfying.
Cook time: 6 minutes
Servings: 4 people
Sichuan-style bang bang chicken
Unlike its Chinese-American incarnation, there is no frying involved in making this dish. Poached chicken is cut into strips, doused with Sichuan chili oil and topped with sliced scallions.
Cook time: 5 minutes
Servings: 4 people
Chicken, shiitake and bok choy tips with Vietnamese mixed fish sauce
An easy but tasty stir fry that you can cook in a short time especially if you keep Vietnamese mixed fish sauce (nuoc cham) in stock. The sauce is easy to make and the formula is included in the recipe.
Cook time: 10 minutes
Servings: 2 people
Chicken, egg and celery soup
Thinly sliced celery and scallions are sauteed in butter and simmered in bone broth with scrambled eggs and chicken fillets.
Cook time: 20 minutes
Servings: 4 people