Inasal na Manok: The Art of Filipino Grilled Chicken
Inasal na Manok, a Filipino culinary gem, is a testament to the country's love for vibrant flavors and communal dining. This dish, hailing from the Visayan region, specifically Bacolod, is a celebration of simplicity, with a profound impact on the taste buds.
Marination Mastery: At the heart of Inasal na Manok lies the marination process. The chicken, typically cut into serving pieces, is bathed in a marinade featuring calamansi (Filipino lime), soy sauce, vinegar, and achiote oil. Achiote, derived from annatto seeds, imparts a golden hue to the chicken, giving it a visually striking appeal.
Grilling Perfection: What sets Inasal na Manok apart is its method of cooking. The chicken is skewered and grilled to perfection, often over hot charcoal. The grilling process not only imparts a smoky essence but also creates a tantalizing contrast between the crispy outer layer and the tender, juicy interior.
Annatto Oil Basting: Throughout the grilling, the chicken is basted with annatto oil and occasionally with the marinade. This not only enhances the flavor but contributes to the chicken's vibrant color. The result is a mouthwatering spectacle that reflects the passion Filipinos have for well-grilled meats.
Condiments and Sides: In true Filipino fashion, Inasal na Manok is typically served with a side of sinamak, a spicy vinegar dip, and steamed rice. The combination of the succulent chicken, the tangy and spicy notes of sinamak, and the simplicity of rice creates a symphony of flavors that delights the senses.
Cultural Significance: Inasal na Manok is more than a dish; it's a cultural symbol. Often enjoyed in a communal setting, it brings people together to share not just a meal but moments of joy and connection. The aroma of Inasal wafting through the air is a precursor to the delightful feast that awaits, embodying the spirit of Filipino hospitality.
Inasal na Manok captures the essence of Filipino culinary artistry. It's a culinary voyage that transports diners to the vibrant streets of Bacolod, where the sizzle of grilling and the aroma of marination create an experience that lingers in the memory long after the last skewer is enjoyed.
Inasal na Manok or Grilled Chicken Recipe by Kulinarya
Ingredients: Serve 4- 1 whole chicken, quartered, or chicken parts
- 6 cloves garlic
- 1 tsp black peppercorns
- 10 calamansi
- 2 bulbs lemon grass
- ¼ cup coconut vinegar
- 1 tbsp salt
- 6 cloves
- ¼ cup annatto (achuete) oil
- Skewed or barbecue sticks
Preparation:
- The first six ingredients have to be prepared an hour or the night before cooking.
- Quarter the chicken, being careful not to tear the skin.
- Debone the breast leaving the wing attached. This is called a breast quarter.
- Crush, peel, and mince 6 garlic cloves.
- Crush the peppercorns.
- Extract calamansi juice to yield ¼ cup.
- Chop the lemon grass bulbs finely.
- Make a marinade in a bowl by mixing together the garlic, crushed peppercorns, calamansi juice, lemon grass, vinegar, and salt. Place the chicken pieces in the marinade for at least an hour or overnight in the refrigerator.
- Make the basting sauce by pounding, peeling, and mincing the other 6 garlic cloves. Heat annatto oil and fry the mince garlic until lightly toasted.
- After the required marinating time, remove the chicken from the marinade skewer each chicken piece onto a bamboo barbecue stick.
Cooking:
- Just before serving.
- Bring the excess marinade to a boil for basting.
- Grill the chicken, preferably over hot coals. Grill the presentation side first. Baste frequently. The inasal can also be cooked in a broiler, about six inches below the fire. End.
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