Makes 30 servings

1. Cut each wing on the joint and scrape off the meat to one end to form a “lollipop”.
2. Marinate in Mama Sita’s Caldereta (Spicy Sauce) Mix for 30 minutes.
3. Dredge in flour, dip in egg and roll in breadcrumbs each “lollipop”.
4. Deep fry over medium heat and drain on paper towels.
5. To make the sauce: Dissolve 1 pouch Mama Sita’s Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for two minutes.
6. Serve with Mama Sita’s Sweet and Sour Sauce.
   VARIATIONS: Marinate chicken in ½ cup Mama Sita’s Barbecue Marinade overnight.

  DICED CHICKEN CASHEW

1. Combine ingredients for the chicken mixture. Let stand for several minutes.
   
   
2. Saute the garlic and ginger in oil. Add the chicken mixture and stir-fry until chicken is half-cooked.
   
   
3. Combine broth, sugar, Mama Sitas’s Oyster Sauce, cornstarch and pour into chicken mixture. Continue cooking until chicken is tender.
   
   
4. Add the vegetables, cashew, and drops of sesame oil. Season to taste with salt and pepper. Serve hot

 ADOBONG MANOK

1. Dissolve 1 pouch Mama Sita’s Adobo (Savory Sauce) Mix in water. Marinate the chicken (or your choice of meat), cut into serving pieces, in this mixture for 15 minutes.
2. In a saucepan, heat cooking oil. Remove the chicken from the marinade and fry over high heat until the edges turn golden brown.
3. Pour in the marinade and bring to a boil. Lower the heat and simmer. Stir occasionally until the meat is tender and the sauce has thickened. Add more water if necessary. Serve.

PASTEL DE POLLO

1. In a pan, heat 4 tbsps oil. Fry potatoes and carrots.
   
   
2. In another pan, sauté shallots in the remaining oil. Add the chicken and stir until the edges turn brown.
   
   
3. Add Mama Sita’s Caldereta (Spicy Sauce) Mix dissolved in water and cook until the chicken is tender.
   
   
4. Add potatoes, carrots, mushrooms and cheese. Stir over low fire until the cheese has melted. Turn off the heat and stir in the cream.
   To make the crust:
 
5. Sift flour and salt into a bowl. With two knives or a pastry blender, cut half of the shortening into the flour mixture until the shortening has been well covered with flour. Then cut in the remaining shortening until the dough is sandy.
   
   
6. Sprinkle about4 tbsps of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.
   
    7.Pour the chicken mixture into first crust on the baking dish.
   Top with a second crust and bake at 350ºF for 15 minutes or until golden. Top crust should be perforated with holes to allow steam to escape while baking and brush with beaten egg yolk. Serve.

CHICKEN AFRITADA

1. Dissolve 1 pouch Mama Sita’s Menudo/Afritada Mix in water. Set aside.
2. Fry potatoes in cooking oil. Set aside.
3. In the same pan, stir-fry chicken until golden brown.
4. Pour the dissolved mix, simmer until the chicken is tender. Add hot water if necessary.
5. Add fried potatoes, bell pepper and green peas.
6. Simmer for two mi

   

   INGREDIENTS

   Chicken Mixtures :
   6 tbsps	Cooking oil
   1 ¼ cups	Potatoes, cut into ½” x ½” cubes
   1 ¼ cups	Carrots, cut into ½” x ½” cubes
   1 cup	Sibuyas Tagalog (shallots), chopped finely
   6 cups	Chicken meat, cut into 1” x 1” cube
   1 pouch	Mama Sita’s Caldereta (Spicy Sauce) Mix dissolved in:
   ¼ cup	water
   1 ½ cups	Mushrooms, quartered (optional)
   ½ cup	Cheese, grated
   1 cup	All-purpose cream

   
   

   Crust :
   2 ¾ cups	All-purpose flour (sifted)
   ¼ tsp	Salt
   15 tbsps	Shortening
   8 tbsps	Ice cold water

   COOKING INSTRUCTIONS

   1. In a pan, heat 4 tbsps oil. Fry potatoes and carrots.
      
      
   2. In another pan, sauté shallots in the remaining oil. Add the chicken and stir until the edges turn brown.
      
      
   3. Add Mama Sita’s Caldereta (Spicy Sauce) Mix dissolved in water and cook until the chicken is tender.
      
      
   4. Add potatoes, carrots, mushrooms and cheese. Stir over low fire until the cheese has melted. Turn off the heat and stir in the cream.
      

   To make the crust:

   1. Sift flour and salt into a bowl. With two knives or a pastry blender, cut half of the shortening into the flour mixture until the shortening has been well covered with flour. Then cut in the remaining shortening until the dough is sandy.
      
      
   2. Sprinkle about4 tbsps of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.
      
      
   3. Pour the chicken mixture into first crust on the baking dish.
      Top with a second crust and bake at 350ºF for 15 minutes or until golden. Top crust should be perforated with holes to allow steam to escape while baking and brush with beaten egg yolk. Serve.

   nutes. Serve.

 ALMONDIGAS(MEATBALLS)