Dining at the President’s ;)
23 Sep 2009 Leave a Comment
in Uncategorized Tags: china town, chinese food, emeril, manila, ongpin, oriental chicken recipe, yang chow fried rice recipe
Last thursday, my friends and I took an extremely tiring tour of the Philippine museums in Manila. The weather was too hot that it got our appetites screaming for food. Since we were in Manila already, we decided to eat somewhere cheap in China Town.
President’s Tea House is a chinese diner serving authentic chinese food at an affordable price. Be careful though not to mix this up with President’s– a more expensive version of the Tea House.
My friends and I had had a variety of dumplings and paos that were complemented by the unlimited supply of hot tea. For our main dish, we ordered Oriental Chicken– white meat marinated in zesty oranges and lemons and gave a tangy taste that screamed Chinese ’til the last bite. Of course since we’re Asian, we didn’t forget to order Yang Chow Fried Rice– rice fried in butter, mixed with green peas, carrots, baby shrimp and egg.
With the amount and variety of food we ordered, our stomachs were filled with just a little under 200 pesos. Too bad we didn’t get to photograph it anymore since we were too hungry and it was devoured in seconds! 
Since the prices are affordable, you wouldn’t expect much from the service and the ambiance, but do expect an explosion of flavors in your mouth in every bite. Who wants American food if you could eat Chinese all day? 
Recipe for Oriental Chicken
Here’s an awesome recipe by Emeril Lagasse.. It’s a different version of what we ate at President’s, but it’s sure is a must-try.
Ingredients:
- 1 tablespoon soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 1/2 teaspoons cornstarch
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
- 1/2 cup ketchup
- 1/4 cup chicken stock
- 1 tablespoon chili garlic sauce
- 2 teaspoons sugar
- 4 teaspoons vegetable oil
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 teaspoons minced green onion bottoms
- 10 dried red chiles
- 1 jalapeno, stemmed, seeded and thinly sliced
- 1 red bell pepper, stemmed, seeded and thinly sliced
- 1 cup sliced yellow onion
- 2 teaspoons toasted sesame seeds
- 1 teaspoon sesame oil
- 1 tablespoon chopped fresh cilantro leaves
Directions
In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
from: www.foodnetwork.com
Recipe for Yang Chow Rice:
Butter for pan
4 Cups of Cooked Rice
1/4 Cup of Green Peas
1/4 Cup of finely chopped Carrots
1/4 Cup of Boiled Shrimped
2 Large Eggs, scrambled and minced
***In a buttered pan, heat the rice for a 1-2 minutes. Add Carrots, Green Peas, Shrimp, and Egg. Cook for 5-10 minutes, constantly stirring.
Esh
