Making your own chicken broth has so many benefits. First of all, it’s cheaper than buying cans or boxes from the store. Also it’s a very thrifty way to use spare chicken bones if you de-bone your own chicken. Also you can add your own flavor, such as roasted garlic.
Soy-yu chicken, chicken cooked in sweet soy sauce and ginger sauce, is one of my childhood favorites. I’m fairly certain that my dad just made this recipe from scratch, but I think he was inspired Hawaiian cuisine.
Its super easy to make and all my friends who have tried it loved it!
This is so easy it shouldn’t really classify as a “recipe”. I like my chicken coated with barbecue sauce, but I hate when the sauce just wipes off. This recipe double coats each piece of chicken to achieve a sticky and satisfying result.
The Basics
Oyster sauce chicken afritada is a dish I created while I was a poor college student. I was feeling a little homesick and was craving traditional Filipino chicken afritada. It hits close to the mark, but the salty oyster sauce makes it more of a Chinese dish in my opinion.
I love colorful food, but even more, I love TASTY colorful food. Like I mentioned before, I’ve been trying to keep a strict budget and continue bringing lunch to work. Sometimes it’s a little difficult to make something on the healthy side when trying to save some moo-lah.
