Hello! Finally, I’m blogging again. I was out sick, busy (at work) and on vacation — September was a very hard month for me, going back to Manila to see my in-laws was a wonderful vacation because I got to eat my favorite food and not think about work for 5 days. 🙂
I’m very happy to share Chicken Inasal with you! 🙂 I’ve never been to Bacolod but the many Inasal restaurants in Metro Manila have made me love it. My team lead back in 2008 is from Bacolod and he claims that the Chicken Inasal down the street from where they live (in Bacolod) tastes so much better! I really have to book flights to Bacolod soon to experience it!
In the meantime, I will be cooking it this way. 🙂 I got the idea from Maket Manila and it was a good thing I was able to get Pinakurat from Worldwide (Hong Kong).
These are all the ingredients.
First, I cut the chicken fillets into smaller pieces and pierced it with a fork (do not pierce it on the skin’s side).
Next, I chopped the garlic and ginger, I ended up with 4 tablespoon of garlic and 3 tablespoon of ginger then I bruised the lemongrass and chopped all 5 stalks.
I placed all the garlic, ginger and lemongrass in the container of the chicken and I sprinkled it with a lot fresh ground pepper and about 1/4 teaspoon of sea salt then squeezed a whole lemon. Lastly, I added 1/4 cup of spicy pinakurat.
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 which was 4 tablespoon of star margarine, a lot of freshly ground pepper and 1 tablespoon of atsuete (annatto powder). I let that 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, I take out my pan grill and heat it over high heat because we do not have a balcony or a place nearby where we could grill this over coal — I miss the real Filipino barbecue (craving for isaw now…)!
I poured a little bit of oil in it so the chicken pieces won’t stick. When the pan grill is smoking hot, I placed the chicken there and started to baste it with the sauce.
I would cook the chicken for about 5 minutes per side first then check whether it is cooked already, if not, continue until it’s cooked. I’ve cut them into smaller pieces so it would cook faster.
I fried rice in basting sauce and topped it with toasted garlic. My husband made the dip with soy sauce, lemon (you can use calamansi) and bird’s eye chilies.
Yum! When I brought this to the office, they were all loving how it smelled after I heated it in the microwave! 😛
Prep Time: 15 minutes | Cooking Time: 20 minutes* | Marinating Time: 60-90 minutes
*Cooking time will depend on the size and parts of the chicken
- 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
- 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 chicken meat (not the skin side) with a fork, place inside a container/ziploc bag
- Add 4 Tbsp minced garlic, 3 Tbsp minced ginger, 5 stalks of sliced lemongrass
- Add 1/4 cup Pinakurat and juice of 1 whole lemon
- Grind a lot of pepper and 1/4 tsp sea salt
- Marinate chicken and all of the above for 60-90 minutes
- Prepare basting sauce by heating 4 Tbsp of Star Margarine, 1 Tbsp annatto powder and a lot of freshly ground pepper
- Heat pan grill on high heat, drizzle oil
- When the oil and pan are smoking hot, place chicken and baste with sauce
- Cook chicken 5 minutes per side or until chicken is cooked
- Serve with dip containing soy sauce, lemon/calamansi and bird’s eye chilies.