Onion, garlic, tomatoes and thyme are sauteed in olive oil, chicken is stirred in, broth is added and everything cooks together for just ten minutes. A drizzle of lemon juice rounds up the flavors.
Seasoned chicken wings are dredged in starch, deep fried until crisp then tossed in a sauce made with garlic and salted duck egg yolk paste. Crispy Thai basil completes the dish.
Nilagang manok translates to boiled chicken. It’s the generic name for a wide array of rustic Filipino chicken and vegetable soups. What vegetable? Cabbage and potato combo is the most common. But, really, add whatever you like.
Japanese fried chicken thigh fillets with a light ultra crisp coating, our home version of chicken karaage was served with shredded cabbage, mayo for dipping and rice on the side.