Recipe 1: Chicken Ampalaya in Black Bean Sauce
- 1/2 lb boneless chicken, julienne
- 1 lb ampalaya, julienne
- 1 thumb size ginger, sliced thin
- 3 pieces garlic cloves, minced
- 1 medium size onion, sliced thin
- 1 tablespoon hoisin sauce
- 2 tablespoon black bean sauce
- salt and ground black pepper to taste
- 1 cup water
- 2 tablespoon canola oil
Saute ginger, onion and garlic in cooking oil till caramelized.
Add slices of chicken till chicken turns golden brown.
Season with ground pepper, hoisin sauce and black bean sauce. Stir for few minutes.
Pour in 1 cup of water. Season with more salt and ground pepper if needed.
Reduce heat in medium low and simmer till chicken is fully cooked and sauce reduced to half.
Add the ampalaya and simmer for few more minutes uncovered.
Remove the dish from heat, transfer to a serving dish and serve with steam rice.
Recipe 2: CHICKEN AND AMPALAYA WITH OYSTER SAUCE
- 1 kilo chicken tights, deboned, sliced into strips
- 1-2 large size, ampalaya, split in halves de-seeded, sliced crosswise
- 1 medium size onion, chopped
- 1/2 head garlic, chopped
- 1/4 cup soy sauce
- 1/2 cup oyster sauce
- 1/4 cup cornstarch
- salt and pepper
- cooking oil
Marinate chicken strips in soy sauce, cornstarch and a dash of salt and pepper for 10 to 15 minutes.
In a wok, heat cooking oil and stir fry the chicken in batches until color changes to brown and start to sizzle, set aside.
Using the same wok sauté garlic and onion until fragrant. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/4 to 1/3 cup of water.
Continue to cook another 2 to 3 minutes or until the ampalaya is just cooked.
Add in the chicken and oyster sauce and stir cook for another 1 to 3 minutes.
Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for anther half a minute until sauce thickens.
Correct saltines if required.
Serve hot with a lot of rice.