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Filipino Chicken Stock Recipe 

Ingredients:   

  3 lbs chicken bones 

  2″ piece fresh ginger, sliced 

  3 scallions   1 celery stalk, roughly chopped 

  1 tsp peppercorns 

  10 cups water  

Combine all ingredients in a large stock pot and bring to a boil over hight heat, then reduce heat and

simmer for 1 hour. Discard solids and strain stock. Can be frozen up to 3 months.

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Lechon Sauce Recipe

Ingredients

  1 1/4 cup pig liver paste (use a food processor to liquefy slices of liver)  2/ 3 cup bread crumbs

  3/4 cup apple cider vinegar or white vinegar

  2 1/2 cups water

  2/3 cups brown sugar

  2 tablespoons garlic, minced

  1/2 cup onion, minced

  2 tablespoons bacon fat or cooking oil

  Salt and pepper to tasteCooking Procedure

1.  Heat a pan and put-in the bacon fat or cooking oil.

2.   When the oil is hot enough, sauté the garlic and onions until the texture becomes

soft.

3.  Put-in the liver paste and cook for about 5 minutes in medium heat while stirring.

4.   Add the vinegar and bring to a boil. Stir for a minute.

5.  Pour-in water and bring to a boil.

6.  Stir-in the brown sugar and cook for 2 minutes.

7.   Add the bread crumbs and cook for another 2 minutes while stirring constantly.

8.   Add salt and pepper to taste.

9.  Turn off the heat and allow the sauce to cool down.

10. Place the sauce in a blender then blend for a minute.

11. Transfer the sauce in a serving bowl.

12. Serve along with Lechon. Share and enjoy!

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Chicken Soup Recipe

Ingredients

  1 whole chicken

  3 medium carrots cut in half

  5 celery stalks, Cut in half

  1 medium yellow onion

  2 teaspoons chicken powder

  1 teaspoon salt

  1/2 teaspoon ground black pepper

  2 quarts water

Cooking Procedure

1.  Boil the water in a wide cooking pot.

2.  Put-in the chicken, carrots, celery, and onion. Simmer for 1 hour.

3.  Remove the chicken and vegetables leaving the stock. Shred the meat of the

chicken and discard the bones and then slice the carrots, celery, and onion.

4.  Put everything back in the cooking pot along with the chicken stock and then apply

heat.

5.  Let the chicken stock re-boil (add a few cups of water, if necessary) and then cook

for 5 minutes.

6.  Transfer to individual bowls.

7.  Serve. Share and enjoy!

Number of servings (yield): 8

Note: Noodles are optional. You may add pre-cooked wide egg noodles or rotini if

desired.