Uncle Hugos Chicken Recipes

UNCLE REY'S LUMPIA

Steps:

• Put the chicken in a small stockpot, cover with water and add the carrots, celery, and onion. Bring to a boil, then reduce to a simmer. Cook for about 1 hour and 15 minutes or until the chicken is cooked and starting to fall from the bone.
• Remove the chicken from the pot; set aside to cool. When the chicken is cool enough to handle, pull the meat from the bones. Put bones and skin back into the stockpot. Turn the heat up and bring the liquid back to a boil. Cook until the liquid is reduced by half, 10 to 15 minutes.
• Strain out the bones and vegetables, and put the liquid back into the pot and season with salt and pepper.
• Add the beans and bean sprouts to the stock and simmer until beans are tender, about 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat and strain the chicken and vegetable filling until dry. Let cool completely before making the lumpia, at least 15 minutes.
• Place 1 wrapper on the table or cutting board and put 1/4 cup of the chicken filling in the lower quarter of the wrapper. Fold the wrapper over the filling, then roll over once. Fold in the ends to seal in the filling, then continue folding over until almost to the top. Brush the edge of the wrapper with egg, fold over, and seal. Continue making the lumpia until the filling is used up.
• Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized, deep-sided sauce pan. Place the lumpia in the hot oil a few at a time, turning each one until they are golden brown. Remove from the oil and place onto paper towels to remove excess oil.
• Mix soy sauce, vinegar, and garlic together. Serve lumpia with the dipping sauce.

UNCLE HUGO'S CHICKEN

Steps:

• Mix the dry ingredients together in a 1-quart mixing bowl and set aside.
• In a 1-quart sauce pan, heat butter and garlic over low heat until butter melts. Remove from heat.
• Coat chicken pieces with the butter mixture then thoroughly coat with dry mixture.
• Put chicken on an ungreased cookie sheet, skin side up.
• Mix together the remaining dry ingredients and the butter mixture together. Sprinkle over the chicken.
• Bake at 350° for 1 hour. For crispier chicken cook an additional 15 minutes.

UNCLE LANG'S THREE TEACUP CHICKEN

Steps:

• In a medium bowl, combine the star anise, soy sauce, vinegar, sugar, and rice wine. Set aside.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and carefully add the chicken skin side down, spreading it in the wok. Cook, undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high to let the chicken brown.
• Add the garlic and ginger. Then, using a metal spatula, turn the chicken over, and pan-fry 3 to 4 minutes, or until the chicken is browned but not cooked through. Stir the soy sauce mixture, and swirl it into the wok. Turn the chicken over. It should be golden brown. Swirl the broth into the wok, cover, reduce the heat to low, and cook 8 minutes for the legs or 5 minutes for the breast.

UNCLE DOM'S CHICKEN

Steps:

• put oil and chicken in pan and slightly brown chicken.
• chop up garlic, scallions and tomatoes don't cut tomatoes too small though.
• Add scallions, garlic and lemon juice.
• Cook until you smell the garlic, don't let the garlic brown.
• Add Butter.
• Add cooking wine.
• Add tomatoes, cook for 30 seconds.
• Serve with parsley garnish over spaghetti if you like.