Chicken Inasal With Pineapple
Preparation Time
30 mins.
Cooking Time
1 hr. and 58 mins.
Serving Size
8
Ingredients
FOR THE MARINADE
• 3 Tbsp soy sauce
• 1 tsp liquid seasoning • 1 cup clear soda • 1 Tbsp calamansi juice • 1/2 tsp pepper • reserved pineapple syrup
• 1 kg chicken, whole, stuffed and marinated • 1 tsp ginger, sliced • 2 stalk tanglad, lightly pounded • 1 pc bay leaf/laurel leaf • 1 can Pineapple Chunks (227g), drained, reserve syrup • 2 Tbsp butter • 1 Tbsp atsuete seeds • 1 Tbsp cornstarch, dissolved in 1 Tbsp water
• 3 Tbsp soy sauce
• 1 tsp liquid seasoning
• 1 tsp liquid seasoning
• 1 cup clear soda
• 1 Tbsp calamansi juice
• 1/2 tsp pepper
• reserved pineapple syrup
• 1 kg chicken, whole, stuffed and marinated
• 1 tsp ginger, sliced
• 2 stalk tanglad, lightly pounded
• 1 pc bay leaf/laurel leaf
• 1 can Pineapple Chunks (227g), drained, reserve syrup
• 2 Tbsp butter
• 1 Tbsp atsuete seeds
• 1 Tbsp cornstarch, dissolved in 1 Tbsp water
Preparation
1. In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper and reserved pineapple syrup.
2. Marinate the chicken for atleast 30 minutes.
3. Stuff the chicken with ginger, tanglad, bayleaf and Pineapple Chunks. Set aside.
4. Heat butter and atsuete for 1 minute or until color is extracted. Drain and discard seeds. Brush chicken with atsuete-butter mixture. Broil in turbo broiler or oven at 375F for 1 hour, turning and basting every 15 minutes. Reserve drippings collected from turbo pot.
5. Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick. Serve as gravy for chicken.
1. In a bowl, mix the soy sauce, liquid seasoning, soda, calamansi juice, pepper and reserved pineapple syrup.
2. Marinate the chicken for atleast 30 minutes.
3. Stuff the chicken with ginger, tanglad, bayleaf and Pineapple Chunks. Set aside.
4. Heat butter and atsuete for 1 minute or until color is extracted. Drain and discard seeds. Brush chicken with atsuete-butter mixture. Broil in turbo broiler or oven at 375F for 1 hour, turning and basting every 15 minutes. Reserve drippings collected from turbo pot.
5. Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick. Serve as gravy for chicken.
2. Marinate the chicken for atleast 30 minutes.
3. Stuff the chicken with ginger, tanglad, bayleaf and Pineapple Chunks. Set aside.
4. Heat butter and atsuete for 1 minute or until color is extracted. Drain and discard seeds. Brush chicken with atsuete-butter mixture. Broil in turbo broiler or oven at 375F for 1 hour, turning and basting every 15 minutes. Reserve drippings collected from turbo pot.
5. Combine drippings with reserved marinade. Simmer for 2 minutes. Add cornstarch. Simmer until thick. Serve as gravy for chicken.
Cooking Skills Needed
• Baking • Marinating • Stuffing • Dissolving • Pounding
Cooking Tools Needed
• Colander
Lusog Notes:This recipe is a source of vitamin A that helps maintain healthy vision and skin and niacin which helps keep the digestive and nervous systems healthy.Chef's Tip:Lechon Manok is traditionally cooked over charcoal which gives an added smoky aroma to the dish. For a more convenient way to make Lechon manok or Ilongo inasal, use the same and cook it using a turbo broiler or oven. The lemongrass or tanglad gives the aroma of Ilongo style Lechon manok.
Lusog Notes:
This recipe is a source of vitamin A that helps maintain healthy vision and skin and niacin which helps keep the digestive and nervous systems healthy.
Chef's Tip:
Lechon Manok is traditionally cooked over charcoal which gives an added smoky aroma to the dish. For a more convenient way to make Lechon manok or Ilongo inasal, use the same and cook it using a turbo broiler or oven. The lemongrass or tanglad gives the aroma of Ilongo style Lechon manok.
