Those who want to cook inasal nga manok at home can use the recipe below by CefBitoy.
Ingredients
1 head of garlic
1 tbsp calamansi
3 medium size onions
Chili peppers
4 stalks of lemon grass
2 tbsp ginger
½ cup sukang tuba
1/3 cup seasoning (Knorr or Maggi seasoning dissolved in 1/3 cup water)
1 tsp salt
2 tbsp annatto seeds
½ cup oil
6 pcs chicken legs and breast quarters
Large size bbq stick
*Adjust and substitute seasoning according to taste
Procedure
- Mince aromatic vegetables and set aside
- Slice chicken quarters lengthwise and make a butterfly cut. Do not separate the meat.
- Prepare shicken marinade. Mix all ingresients except oil, annatto, chilis.
- Add the chicken and mix it well. Make sure to coat all sides with marinade.
- Marinade chicken for at least four hours in room temperature or overnight in the refrigerator.
Prepare annatto seeds infused oil.
- Heat about ½ cup of oil and annatto seeds locally known as atsuwete. Turn off the hear as soo as the oil bright red in color.
- Remove the chicken from the marinade.
- Strain marinade and mix in about 1/3 cup of annatto infused oil. Use this mixture as baste for the chicken.
- Skewer chicken pieces with bamboo bbq stick. Grill on a wooden charcoal.
- Baste chicken pieces with oil and marinade mixture to prevent the chicken from burning and sticking on the grill.
- Keep on basting while turning chicken pieces.
- Chicken bbq are ready when it turns golden brown and lightly seared, and clear juice comes out from the meat.
Garlic Rice
- Brown 2 cloves of minced garlic in one tablespoon of annatto infused oil.
- Add a cup of cooked rice and season it with salt. Cook until the rice absorbs the oil.
Spicy Dip
- Ingredients: Coconut sap vinegar, chilis, soy sauce.
- Mix ingredients according to your taste.
