Chicken with Gravy

Ingredients:
1 k. chicken, cut into 9 pieces (you may use 1 k. drumstick or any of your favorite chicken cut)
1 big head garlic, crushed with skin on
¼ cup soy sauce
2 tbsps. sinigang powder mix (gives a better flavor than calamansi)
1 tsp. rock salt
1 tsp. ground peppercorn

For dredging:
1 cup all purpose flour
1 egg, slightly beaten
1-½ cups sprite or beer

For the gravy:
¼ cup all purpose flour
¼ cup oil (used for frying the chicken)
1 pc. chicken cube
2 cups water
1 tbsp. soy sauce
¼ tsp. ground pepper
½ cup button mushrooms, chopped (optional)

Directions:
Mix well the garlic, soy sauce, sinigang mix, salt and pepper.
Marinate the chicken pieces in the mixture for 1 hour (or preferably up to eight hours) in the refrigerator.
Mix thoroughly dredging ingredients in a bowl.
Coat the chicken with all purpose flour then dredge well in flour-Sprite-mixture.
Heat 4 cups canola oil in a deep pan.
Lower fire before adding 4 to 5 chicken with fork, cook until nicely brown and blood is black when tested with fork.
Drain on paper napkins.

To make gravy:
Put all ingredients in a pan except pepper and mushroom; mix with wire whisk until boiling. Season with pepper, then mushrooms if desired. Serve with chicken, garnish with parsley or spring onions.

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Adobong Manok (Chicken in Savory Sauce)

Ingredients:
3 cups chicken or pork, cut into serving pieces
1 pouch Mama Sita's Savory Sauce (Adobo) Mix dissolved in 1/4 cup water

Directions:
In a casserole, combine the meat and the dissolved Mama Sita's Adobo (Savory Sauce).
Mix.
Cook over medium heat.
When the sauce starts to boil, lower the heat and simmer.
Stir once in a while to prevent the sauce from sticking to the pan.
Continue cooking until the meat is tender and the sauce is slightly thick.
Remove from heat and serve with steamed rice.

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Gwapa Chicken Sisig

Ingredients:
2 tbsps. oil
2 tbsps. garlic, chopped
1 (500 gms.) pack fresh ground chicken
¼ k. fresh chicken liver, minced
½ cup mayonnaise
1-½ cups onion, chopped
2 tsps. ginger, ground
1 tsp. salt
2 tsps. peppercorn, ground
3 chili red pepper, chopped

Directions:
In a heavy skillet or pan, heat oil and saute garlic until wilted.
Over medium-high heat, add liver and ground chicken, stirring continuously until cooked thoroughly.
Remove from the heat, add in the remaining ingredients.
Mix well.
Heat sizzling plate.
Spoon chicken sisig.
Garnish with a nice red chili.
Serve at once.

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