CHICKEN CHOPSEUY WITH TAMPALIN CHICHARON
Prep time: 30 min
Cooking time: 56 min
Serving: 10 to 15 people
4 tbsp cooking oil
2 large onions chopped
5 cloves garlic minced
6 tbsp fish sauce
75 grams corn starch dissolve in 1 cup water
1/2 kilo chicken liver
1/2 kilo gizzard (mashed in salt to clean)
1/2 kilo chicken breast
1 whole medium cabbage chopped
1 small petchay baguio chopped
1 whole big cauliflower
2 medium size carrots sliced
2 big sayote sliced
12 pcs baby corn cut in half lengthwise
1/4 kilo snow peas
1/4 kilo string beans
5 pcs bell pepper cut into squares
Clean chicken with cold water and cut into large pieces.
Do the same with chicken innards.
Boil chicken breasts, gizzards and liver in water for 20 min.
Set aside the broth.
Shred the chicken breast.
In a large wok, saute garlic for 30 seconds and add onions and cook for 2 minutes.
Add gizzard and liver and stir.
Add the shredded chicken.
Season with fish sauce
Add the chicken broth.
Cover and simmer for 2 minutes.
Add the dissolved cornstarch while whisking to thicken the sauce.
Add the carrots and baby corn.
Simmer for 1 minute.
Add the remaining vegetables
Start from carrots, chayote then cover.
Add cauliflower, green beans, pechay or green cabbage if not using pechay.
Add red bell pepper
Cover and cook over low heat for 3 minutes.
Serve with crushed tampalin
TAMPALIN COOKING PROCEDURE:
1 1/2 kilo tampalin
5 tbsp flour
3 tbsp salt
3 tbsp pepper
cooking oil for deep frying
Wash tampalin with cold water 3x and make sure it is thoroughly clean
Combine tampalin with flour, eggs, salt and pepper.
Make sure it is coated with the batter
In a large container mix the tampalin, eggs, salt, pepper and flour. Fry in medium heat until it turns brown.
Pre heat oil enough to brown and make tampalin crispy.
Remove and place in a plate lined with paper towels to remove excess oil.
Crush or break and add as topping.