I first learned about this dish when I was in grade school. It
is always prepared during Christmas holidays, maybe because it is really easy to do and
makes the chicken more tastier and looks good on the dining table. For a change,
I
experimented on the cooking process a bit and chose to give it a modern twist
or version as opposed to the traditional way of cooking it over a bed of salt
in the bottom of the pot. This time I made it “lie down”… like how my niece
describe it. As to where I made it lie down is what I am sharing on the next
set of procedures. I hope it lands on one of your most favorite dishes; I assure you, this Pinaupong Manok (Sitting Chicken) version is very easy to do.
Ingredients:
1 piece whole dressed chicken
2 stalks of lemongrass (white part pounded)
Oyster Sauce
Light Soy Sauce
500 ml of Sprite or 7 –up (adjust the amount to the size of
the chicken)
Ginger
Red Onion
Garlic
Bay Leaf
Salt and Pepper
Procedure:
Clean chicken thoroughly under running water. Pat
dry with paper towel. Rub salt and pepper inside and outside of the chicken. Stuff
the cavity with quartered onions, ginger, bay leaf, and mashed garlic. Stick
the bundled stalk of lemongrass in the
hallowed cavity.
Mix oyster sauce, soy sauce and massage it all
over the chicken. Rub the outside with the mashed white part of the lemongrass.
Leave to marinate for at least one hour.
Pour 500 ml of sprite or 7-up, the rest of
the marinate and bring to boil in low fire for an hour. Cover it and constantly
check and turnover the chicken each time one side is done.
Once cooked serve with a mixture of lemon,
onion, soy sauce, a little sugar and chili. If there are left over sauce,
thicken it a bit with cornstarch and bring to a boil. It may also serve as a good
dipping sauce for this version.
Happy eating from I am the Cook!
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