Filipino Chicken Adobo Salad

 

          Try out this simple and a hearty Chicken salad al la Filipino style and am sure you will be hooked to it. It is a perfect light dinner with or without any soup. This is a very easy salad recipe that comes in handy when you do not want to spend too much time in the kitchen. It is a one-pot comfort meal that is quite filling and gives you great satisfaction. So check out a step by step pictorial recipe to prepare this colorful, sweet & sour Filipino Salad. 

Ingredients - 

• 2-3 tbsp. oil
• 100 gms. of lettuce, shredded
• 1 cucumber, sliced
• 1 onion, sliced
• 1 tomato, deseeded & sliced
• 1-2 green chilies, chopped (opt)
• few basil leaves

Marination - 

• 3-4 chicken breast
• 3 tbsp. soy sauce
• 2 tbsp. vinegar
• 1 tsp. grated garlic
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili flakes
• 1 tbsp. sugar

Dressing - 

• 2 tbsp. lemon juice
• 2-3 tbsp. olive oil
• leftover cooked marination
• pinch of salt & pepper or to taste 

          Marinate the chicken breast with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat oil in a pan and pan fry the marinated chicken breast on both sides till done. Let it cool down for a couple of minutes. Then chop / slice them and keep aside. 

          Pour over all the leftover marinade to the pan and simmer on a low flame for 1-2 minutes. 

          To prepare the dressing - In a small bowl, combine all the ingredients (including the cooked marination) and keep aside. 

          In a large serving bowl, take all the veggies and the chopped chicken pieces. Just before serving, pour over the dressing and arrange the sliced chicken over the salad and enjoy.

 

                      Marinate the chicken breast with all the ingredients mentioned under                                                MARINATION, overnight or for a minimum of 4-5 hours.

   Heat oil in a pan & pan fry the marinated chicken breast on both sides 

    till done. Cool down for a couple of minutes. Then chop / slice them. 

                       Pour over all the leftover marinade to the pan & simmer on a low flame

                       for 1-2 minutes. 

                    For the dressing - In a small bowl, combine all the ingredients (including 

                    the cooked marination) and keep aside. 

                                 All the sliced / chopped veggies for the salad.

                                  In a large serving bowl, take all the veggies. 

                                   Add the chopped chicken pieces. 

                                 Just before serving, pour over the dressing.

                                  Arrange the sliced chicken over the salad.

                                   ENJOY !!!!!

Seaweed Soup

          This is a real healthy, light and a simple vegetarian version of seaweed soup, a popular cuisine among the Koreans, Chinese and Japanese. Seaweeds contain a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended in your diet. 

          Traditionally, seaweed soup, apart from the basic seaweeds, is made using small bite size pieces of stir fried beef, chicken, shrimps or pork. For a veg. version, you may try with tofu, paneer, mushrooms, noodles or any veggie. Made with very few ingredients, it can be dished out in a jiffy for a great comfort meal. So check the step by step pictorial recipe to prepare this nutritious one-pot delicacy. 

          My son was able to get these seaweed sheets from South Korea on his recent visit. So I decided to give it a try. 

          At first I was quite skeptical as to how it would taste as this was my first try. But surprisingly it turned out quite yum and I loved it. 

          You may enjoy it for breakfast or for a light dinner. It can be had as it is, with steamed rice, noodles or any grilled stuff as a side dish. Choice is yours. 

          Traditionally a thicker and unprocessed variety of dried seaweeds are used for this kind of a soup. But as I just had these finely pressed nori sheets, I decided to try with them. The only difference was that there was no need to soak it for a longer time. I just soaked for 5-10 minutes and it turned soft. 

          The Koreans call this soup as Miyeok Guk or a Birthday soup and is given to new mothers for a couple of weeks for her recovery from childbirth. On the other hand, the Japanese love to relish Seaweed Soup with Tofu, noodles and Dashi-Miso broth.

• 30 small seaweed sheets
• 1/2 cup small paneer cubes 
• 2 tbsp. oil
• 1 tbsp. chopped garlic
• 1 sliced onion
• 3 cups stock
• 1 tbsp. soya sauce
• 1 tbsp. sesame oil
• 1/2 tsp. red chili flakes (opt)

          Soak the seaweed in lukewarm water for 5-10 minutes. Wash well and drain. Keep aside. 

          Heat oil in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          In the same oil sauté the garlic till golden brown. Add the sliced onion and continue to fry till it turns translucent. 

          Add the stock and bring it to a boil. Now add the drained seaweed and soya sauce. Simmer for 2 minutes.

          Add the sesame oil and the fried paneer cubes. Simmer further for 2 more minutes and switch off the flame. Serve in individual bowls, garnished with red chili flakes. 

          

                        I used 30 of these small seaweed sheets.

                        Soak seaweed in lukewarm water for 5-10 minutes & drain.

                        Heat oil & sauté paneer cubes till light brown. Drain & keep aside. 

                        Sauté garlic too, till golden brown. Add onion & sauté till it turns                                                        translucent. 

                        Add the stock & bring it to a boil. 

                        Now add the drained seaweed 

                        & soya sauce. Simmer for 2 minutes.

                         Add the sesame oil and 

                        fried paneer cubes. Simmer further for 2 more minutes.

                                  Serve in individual bowls, garnished with red chili flakes.