Recipes
Lechon Manok Pritson Style
18
May
May
Dish from It’s Fiesta Time with Maya
Lechon Manok Pritson Style
Ingredients
- 1 whole chicken, approximately 1 kilo
Brine Solution:
- 1:1 (1 tablespoon salt + 1 tablespoon water) for every kilo of meat
- rosemary leaves
Crepe:
- 3 pieces eggs slightly beaten
- 1 pack MAYA “ThinkHeart” Whole Wheat Pancake Mix 200g
- 11/2 cups milk
- 3 tablespoons olive oil
- melted butter for greasing
- ripe mangoes, sliced into strips
- ripe tomatoes, coarsely chopped
- coriander leaves
- lettuce
Honey Mustard Sauce:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2-3 tablespoons honey
- salt and pepper to taste
Instructions
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Marinate chicken in brine solution, following ratio of brine per weight, drain.
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Preheat oven to 400oF / 205oC.
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Sprinkle Rosemary on chicken then roast in hot oven until golden brown. Cool and flake.
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Prepare crepe by combining all ingredients together in a bowl (milk may be adjusted to thin the batter).
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Pour about 1/4 cup of batter mixture into the griddle pan – allow batter to spread into crepe thickness.
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Repeat procedures with the remaining batter.
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Put enough shredded chicken into crepe.
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Add a slice of ripe mangoes, tomatoes and coriander leaves.
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Roll – then slice into serving pieces. Do the same with the remaining crepes & filling.
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Serve with honey mustard sauce simply prepared by combining all the ingredients.