Pinaupong Manok sa Tanglad
by Chef Boy Logro
1 whole chicken
2 whole red onions, quartered
1 whole garlic, pounded with skin on
3 stalks lemon grass
3 cups rock salt
freshly ground black pepper
banana leaves
Dipping Sauce:
3 tbsp melted butter
3 tbsp lemon juice
3 tbsp chicken drippings
1 tbsp soy sauce
½ tbsp worcestershire
1 tsp ginger, grated
3 cloves garlic, minced
salt and pepper to taste
Instructions:
1. Generously rub chicken with salt, garlic and freshly ground black pepper inside the cavity and outside.
2. Stuff the cavity with onions, lemon grass, garlic and ginger.
3. Place 3 cups of rock salt in the bottom of the palayok then line the top with banana leaves. Insert a can in the cavity of the chicken as a base so it won’t fall down and place chicken in a sitting position then place in an open flame over stove or fire burner, make sure the rest of the chicken would not touch the sides of the pot. Cook for 2 to 2 1/2 two hours or until chicken is tender.
4. Once cooked, place chicken in a wire rack to cool, let the juices run in a container.
5. Place all sauce ingredients together in a sauce pan and simmer in low heat for 5 minutes.
6. Place chicken in a serving plate then serve with gravy.
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