Happy saturday :). I’m very happy to share Chicken Inasal with you. I will be cooking it this way.I got the idea from Market Manila and the good thing that I had a stock of Pinakurat in the kitchen. Chicken Inasal Prep Time: 15 minutes | Cooking Time: 20 minutes* | Marinating Time: 60-90 minutes (Adaptation from Inasal na Manok / Bacolod Style Grilled Chicken a la Marketman} *Cooking time will depend on the size and parts of the chicken Marinate: 400g Chicken fillet (cut into smaller pieces, meat pierced) 3 Tbsp ginger,minced 4 Tbsp garlic, minced 5 stalks lemongrass 1 whole lemon’s juice 1/4 cup Pinakurat A lot of pepper 1/4 tsp sea salt Basting sauce: 4 Tbsp Star Margarine (classic) 1 Tbsp annatto powder A lot of pepper Garlic powder/ minced garlic (optional) ************ Cut chicken fillet into smaller pieces Pierce the chicken meat (do not pierce it on the skin side) with a fork, place inside a container/ziploc bag. Place 4 Tbsp minced garlic, 3 Tbsp minced ginger, 5 stalks of sliced lemongrass. Add 1/4 cup Pinakurat and juice of 1 whole lemon. Sprinkle a lot of pepper and 1/4 tsp sea salt. Marinate chicken and all of the above for 60-90 minutes. Market Manila had mentioned that it should be marinated for at least 1 hour and no more than 1.5 hours since the vinegar will cook the chicken. At around the 1 hour 15 minute mark, I prepared the basting sauce by heating 4 tablespoon of star margarine, a lot of freshly ground pepper and 1 tablespoon of atsuete (annatto powder). Let it simmer for about 5 minutes until all the star margarine have melted. Set aside a little amount to fry rice with. After marinating the chicken for 1.5 hours, Heat pan grill and heat it over high heat , drizzle oil.Poured a little bit of oil in a pan grill so the chicken pieces won’t stick. When the pan grill is smoking hot, placed the chicken there and started to baste it with the sauce.Cook the chicken for about 5 minutes per side first then check whether it is cooked already, if not, continue until it’s cooked. Cut them into smaller pieces so it would cook faster. I fried rice in basting sauce and topped it with toasted garlic. Serve with dip containing soy sauce, lemon/calamansi and bird’s eye chilies.
Posted on: Sat, 30 Aug 2014 02:19:34 +0000
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