Recipes
Kinulob na Manok
23
Dec
Dec
Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Kinulob na Manok
Ingredients
- 1 whole chicken,
- Rock salt
- 2 pc chorizo de bilbao or Chinese sausage, slice diagonally
- 4 slices salami or smoked ham or bacon
- 1 pc white onion peeled, cut into quarters
- 2 pc medium-sized whole potatoes, peeled, cut into quarters
- 2 pc medium-sized whole tomatoes
- Juice of 3 calamansi
- 3 long strands of onion leeks (green and white part)
- 1/4 c soy sauce
- 1/4 c olive oil
- 1 tbsp whole peppercorns
- 4-5 c water
- salt to taste
- banana leaves
- barbecue sticks
- string, for tying (optional)
- clay pot
Instructions
-
Rub chicken in and out with salt. Rinse well. Pat dry with paper towel.
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Stuff chicken cavity with 1 piece chorizo, 2 slices of either salami, ham or bacon, half of the onion, potato, tomato and 1 stalk of leeks.
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Close the cavity by using barbecue stick.
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Lay the chicken, breast up in a clay pot.
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Arrange the rest of the ingredients in the pot, around and on top of the chicken.
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Season to taste.
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Pour enough water until the chicken is submerged.
-
Cover pot with banana leaf tied tightly with a butcher string.
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Boil, then simmer for about 45 minutes to 1 hour until chicken is cooked.