Thursday, December 6, 2012

Bataan-style Lechon Manok

One of my favorite food in Bataan is Saroy's Lechon Manok. We asked the Manong who was grilling the chicken how they marinate it. He was so generous and shared it with us. Problem. I could not recall all the ingredients but I experimented today.

Sophie had lunch at my house and she said it tasted very good! In fact, she had 3 servings!

Bataan-style Lechon Manok

1.2 K whole chicken
70 g. Pack of Knorr Sinigang Mix
1/4 C. Datu Puti soy sauce
1 small can Alaska Filled Milk
50 g. Tamarind pods
100 g. Tamarind leaves
2 T. Olive oil

Rub the sinigang mix on the chicken, also inside the cavity.

Combine milk and soy sauce and pour over the chicken. Marinate overnight.

Drain and stuff with tamarind leaves and pods.

Drizzle with olive oil.

Bake at 350F for one hour.

Increase the heat to 400F and continue baking for 15-20 minutes more.

Let chicken stand for 15 minutes before cutting up to retain the juices.

Serve with gravy or Mang Tomas.