Chicken Inasal (Chicken Barbecue)

 Chicken Inasal

 Lemon Grass

 Achuete Oil

Annato Seeds

This is my first blog post since July 9 due to virus problems in my computer. I missed blogging and also missed posting the different dishes that I cooked for over three months.

This time my recipe is called Chicken Inasal (grilled roasted in charcoal)  I marinated four pieces chicken breasts with wings attached overnight. Marinade consisted of 2 cups of sprite or 7-up, 1/2 cup white vinegar, 2 tbsp. brown sugar, some minced garlic, 2 tbsp. soy sauce, dash of pepper, 1 tbsp. rock salt and 1 small bunch of lemon grass (white portion only). Marinade chicken at room temperature for an hour then keep it refrigerated overnight. The next day, grill on charcoal. Rub with achuete oil.while grilling.

To prepare annato oil: In a small pan heat about 3 tbsp. oil and 3 tbsp achuete seeds. Simmer in medium fire for about 5 minutes. Turn off heat and leave for sometime and stir until the oil turns red in color, let cool and discard marinade.

Note: Lemongrass is optional, if its not available, you can use a thumb-size ginger instead.

Tonkatsu Chicken with Java Rice

TONKATSU CHICKEN

 Chicken Breast Fillet

 Bread Crumbs

Tonkatsu with Java Rice

Ingredients:
3 pcs. chicken breasts, flatten each
1 egg beaten
dash of salt
dash of pepper
flour and breadcrumbs about 1/2 cup each for dredging
1/2 cup vegetable oil for frying

Procedure
Flatten chicken breasts, dash of salt and pepper on the chicken, dredge it in flour.to coat all over.
Dip each meat into the beaten egg and dredge with bread crumbs all over. Put meat in the freezer for 10 minutes.
Dip fry the chicken meat on a medium heat, careful not to burn the meat. Fry until medium brown.
Serve hot with Java Rice or Fried, steam rice of your choice. You can also dip in your favorite teriyaki sauce.

Chicken Lollipop

Chicken Lollipop

 Dredge in flour

Cut joints of chicken wings & scrape, push meat down to form a ball.

 

Chicken Lollipops

10 pcs. chicken wings (upper portion of the wings)
Apply salt n pepper to the chicken
1/2 tsp. salt
dash of pepper

Dredging mixture:
1/2 cup flour
1/4 cup cornstarch
1 tsp. garlic powder
dash of red chillis (optional)
Procedure
Cut chicken at the joints. Pull skin and scrape the meat and push it down to the other end of the joint to form a ball. Set aside. Reserve the ther parts for soup or other purposes.
Marinate chicken with salt and pepper for half an hour Mix the dredging mixture. Combine the chicken and coating mixture. Let rest for half an hour. In deep pan, dip fry chicken over medium heat until golden brown. Serve hot with your fave dips

Sitting Chicken (Pinaupong Manok)

Pinaupong Manok (Sitting Chicken)

This is a Philippine dish that I haven't cook for many years now. It was simply disregarded and completely forgotten in my recipe box. This morning as I was dusting and sorting my files, I found this recipe tucked in a cookbook.. A Kapangpangan friend of mine handed this recipe to me 10 years ago).There is a traditional way of cooking this chicken (without water, just let the chicken sit on the bed of salt and steam it) but I prefer my recipe with 7-up. Note: You can lay the dressed chicken in a lying position, not literally on a sitting position.

Pinaupong Manok Recipe
Ingredients:
1 whole dressed chicken
1 bottle 7-up or sprite
1 pc. onion, chopped
1 bay leaf
2 cloves garlic, chopped
5 pcs. whole peppercorn
3 pcs. calamansi or 1pc. lemon juice
1 pc. chicken bouillon cube
1/4 cup margarine or butter
achute for coloring or 3 tbsp soy sauce
1 tsp. salt.
Procedure:
In a deep pan, boil chicken with 7-up, onions, calamansi or lemon juice, chicken cube, margarine and salt, enough water to cover the chicken. Cook in medium fire until chicken is tender. Cook for about 1 hour for a kilo of chicken. Let chicken sit in the pan for 30 minutes. Remove from pan  Make sure to lift the chicken carefully to avoid breaking the body of the chicken. Reserve soup for sauce,  You can actually thicken the sauce bymixing 2 tbsp cornstarch dispersed in 3 tbsp cold water and heat the sauce in low fire until it thickens. Remove from heat to avoid burning the sauce.