The Recipe

Ingredients:

300g Soba noodles (dried)
1/2 cup Soy sauce
1/2 cup Sake
4Tbsp. Dashinomoto
2Tbsp. Shitake mushrooms – soaked in warm water
8 cups water
1/4 cup white sugar
1/2 kilo MONTEREY PORK SUKIYAKI CUT
2Tbsp. leeks – diagonally sliced

Procedure:

1. Cook dried soba noodles in boiling water with salt.
2. To check for doneness, soba should be al dente (check after 5 minutes)
3. Drain and wash with cold water. Set aside.
4. Combine Soy sauce, sake, dashinomoto, water, sugar and mushrooms.
5. When liquid starts to boil, add meat. Turn off the heat and steep for 20 minutes.
6. Place soba noodles in individual bowls. Remove meat and mushroom pieces from the hot liquid.
7. Place some meat and mushroom pieces over the soba nooldels and pour the hot liquid over.
8. Garnish with sliced leeks on top.
9. Serves: 4

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Filipino Pork Estofado is a pork dish similar to Pork Adobo but is slightly sweeter and is cooked quite differently with more vegetables such as olives, mushrooms and sometimes even bananas.

The Recipe

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The Recipe

Ingredients:
2 tbsp olive oil
1/2 cup onion, chopped
2 clove garlic, minced
1/2 cup mushrooms, sliced
1 1/2 cup canned diced tomatoes
1/8 tsp pepper
2 tsp green bell peppers, chopped
1 cup MAGNOLIA CHICKEN STATION BREAST FILLET, boiled and chopped
4 piece flour tortillas
1/2 cup MAGNOLIA CHEDDAR CHEESE, grated, divided (optional)
8 piece pitted black olives, sliced
1/2 cup plain low-fat yogurt

Procedure:
Preheat oven at 3750F.
Cook onions, garlic and mushrooms in olive oil, stirring constantly about 1 minute. Add tomatoes, pepper and bell peppers. Reduce heat to medium and cook 5-8 minutes until sauce is thickened.
Transfer half of sauce to bowl and mix in chicken. Set aside.
Heat tortillas about 1 minute in skillet to make it flexible. Divide chicken evenly among the tortillas. Divide half of the grated cheese evenly on top of chicken. Roll up. Place seam side down in 8 x 8 x 2 inch baking dish. Top with remaining sauce and cheese. Bake for 15 to 20 minutes. Top with olives. Serve with yogurt.

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The Recipe

Ingredients:

250g MAGNOLIA CHICKEN BREAST FILLET, cut into cubes
½ cup White onions, chopped
½ cup Carrots, diced
½ cup Potatoes, diced
½ cup Celery stalks, cut into ¼” length
1 cup Fresh asparagus, sliced 1” thick
½ cup Stewed tomatoes
5 cups Chicken stock
Pinch of dried oregano
Pinch of dried basil
¼ cup Cooking oil
2/3 cup MAGNOLIA CHEDDAR CHEESE, grated
Salt and pepper to taste

Procedure:

Heat oil in pan. Sauté onions then add the carrots, potatoes and stewed tomatoes. Pour chicken stock and let simmer for 5 minutes.

Add cubed chicken meat, celery and asparagus. Season with salt, pepper and spices. Cook over moderate fire until done.

Serve hot topped with grated cheese.

Makes 6 servings.

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If you love eating spicy food, try our easy-to-cook Thai Chicken Basil it will surely quench your cravings for hot and spicy right at the comforts of your home.

The Recipe

Ingredients:

1½ tbsp Magnolia Nutri-oil
2 tbsp garlic, chopped
1½ cup red onion, sliced
1 cup red bell pepper, sliced into strips
2 tbsp green finger pepper, seeded and sliced
1 kilo Magnolia Chicken Station, chicken breast fillet, cubed
½ cup oyster sauce
1 tbsp fish sauce
2 tbsp soy sauce
1 cup water
2 tbsp cilantro, chopped
1/3 cup basil, chopped
1 tbsp cornstarch, dissolved in
1½ tbsp water
Salt as needed
Water as needed

Procedure:

In a wok, sauté garlic, onions, red bell pepper, and finger pepper. Add chicken and cook until color changes. Add the oyster sauce, fish sauce, water, and soy sauce. Stir in the cilantro and basil. Add the cornstarch water mixture then simmer for 1 minute.

Serves 6-8

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The Recipe

Ingredients:

10-12 pc Magnolia Chicken Station, chicks on sticks

5 stalks lemongrass bulbs, crushed and chopped
1 cup thai fish sauce
1 cup fresh lime juice
½ cup fresh mint leaves, julienned
1 tbsp honey
¼ cup garlic, finely sliced

prepared thai sweet chili sauce for dipping

Procedure:

In a bowl, combine all marinade ingredients. Add the chicken sticks and marinade for at least 1 hour. Prepare the grill. Grill chicken skewers until juices run out clear from the chicken. Strain and use the same marinade to brush chicken while grilling. Serve chicken skewers with sweet chili sauce.

Serves 6

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In the Philippines, Sotanghon is usually added to a chicken soup dish. But you may not know this healthy noodles can also be used as a main ingredients for your pancit.

The Recipe

Ingredients:

Stock:
1 pc onion, quartered
1 pc carrot, cut into cubes
2 stalks onion leeks, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 kg MAGNOLIA FRESH CHICKEN, quartered
10 cup water
Pancit:
¼ cup MAGNOLIA NUTRI OIL
2 tbsp minced garlic
1/3 cup chopped onions
1 cup wood ear mushrooms (tengang daga),
soaked in warm water and sliced
½ cup celery, julienne
½ cup carrots, julienne
200 gm sotanghon, soaked in tap water for 10 minutes
1 tsp salt
2 tbsp patis
½ tsp ground black pepper
Topping:
fried minced garlic
chopped spring onions

Procedure:
Combine onion, carrot, leeks, celery, chicken and water in a stockpot. Cover and let boil. Continue to simmer until chicken is tender and cooked through. Remove chicken from broth and flake the meat. Strain the broth. Mash the vegetables through a sieve to get all the flavor.
In a wok, heat oil and sauté garlic and onions. Add mushrooms, celery and carrots. Add flaked chicken meat, and sotanghon. Pour chicken stock and season with salt, patis and pepper. When noodles are tender, remove from heat and transfer to a serving dish. Top with fried garlic and chopped spring onions.

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The Recipe

Ingredients:

500 gm Magnolia Chicken Station Adobo Cut
3 tbsp Magnolia Nutri-Oil
1 tbsp garlic, minced
1 pc onion, chopped
½ cup Purefoods Supremo Vinegar
2 tsp salt
1 tsp whole peppercorns
1 cup coconut cream (gata – unang piga)
1 pc finger pepper

Procedure:

Heat oil in a pan. Saute garlic and onions. Add chicken pieces and cook until color changes. Add vinegar, salt and peppercorn and cook over moderate heat until sauce is reduced to half its original amount. Do not stir until mixture boils. Add coconut cream and finger pepper and let simmer for 10 minutes over low heat, until sauce slightly thickens. Adjust seasoning if necessary.

Makes 4 servings.

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The Recipe

Ingredients:

½ kilo Magnolia Chicken Station, vanilla chicken fingers
oil for deep frying

Sauce:
2 tbsp minced garlic
3 tbsp calamansi juice
½ tsp Worcestershire sauce
1/4 tsp salt
freshly ground black pepper
½ cup mayonnaise
1 tbsp chopped parsley

Procedure:

Deep fry chicken fingers and set aside

To prepare sauce, combine all ingredients together. Chill then serve together with chicken fingers

Makes 4 to 5 servings.

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The Recipe

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