Via Feast Asia

How to cook: Inasal na manok (grilled chicken, Bacolod style)

How to cook: Inasal na manok (grilled chicken, Bacolod style) might be a good recipe to expand your main course recipe box. One serving contains 452 calories, 37g of protein, and 29g of fat. This gluten free and dairy free recipe serves 4 and costs $4.76 per serving. This recipe is liked by 88 foodies and cooks. It is brought to you by feastasia.casaveneracion.com. It will be a hit at your The Fourth Of July event. If you have whole garlic, ginger, lemongrass, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 64%, this dish is good. Inasal na manok (grilled chicken, Bacolod style), How to cook: Sinampalukang manok (sour soup with chicken and tamarind leaves), and Chicken Inasal are very similar to this recipe.

Servings: 4

 

Ingredients:

1/2 tsp. of annatto powder

2 thumb-sized pieces of ginger, peeled and cut into thin slices

6 stalks of lemongrass (light colored servings of the stalks only)

A LOT of freshly ground black pepper

2 tbsps. of rock salt

1 pc. of turmeric (yellow ginger), peeled

1/4 c. of white vinegar (I used Silver Swan)

1 whole chicken, about 1.2 kg., cut in halves or quarters

1 whole head of garlic, peeled

Equipment:

mortar and pestle

food processor

grill

Cooking instruction summary:

InstructionsPeel off the fibrous outer layers of the lemongrass (see details). Lightly pound the remaining portions.With a mortar and pestle or a food processor, grind the garlic, ginger, turmeric, salt and lemongrass to a paste. Mix with the ground black pepper and annatto powder. Rub the mixture all over the chicken.Arrange the chicken pieces in a single layer in a container. Pour in the vinegar. Cover the container and allow the chicken to marinate for at least two hours. After an hour, flip them over to ensure even absorption of the flavors. Unless you use more vinegar than is actually needed, it isn’t true that the chicken will turn very sour if allowed to marinate for several hours. I marinated my chicken halves for four hours and they were fantastic.The best way to grill the chicken is to make sure that the pieces are as flat as possible so that every part is uniformly heated. I recommend a grill basket like the one you see above. Once closed, the basket forces the chicken to spread out so that nothing is too near or too far from the heat.Grill the chicken over live coals, at least six inches from the heat, for about 15 minutes per side. You can use the leftover marinade for basting. I find it unnecessary since the chicken has had enough time to absorb all the flavors. I don’t recommend basting with anything oil-based either (like margarine or cooking oil in which annatto seeds have been allowed to render their color) because oil will just hasten the burning of the skin. I like my grilled chicken cooked through and lightly charred with all the smoky goodness but not burned.To test if the chicken is done, pierce the thickest portion of the meat (the thigh is a good place) and if the juices run clear, it’s time to bring the chicken to the dining table.Serve your chicken inasal with a dipping sauce made with vinegar, crushed garlic, sliced ginger, chopped shallots and chilis. A salad and sweet ripe mangoes will should complete your meal.

 

Step by step:


1. Peel off the fibrous outer layers of the lemongrass (see details). Lightly pound the remaining portions.With a mortar and pestle or a food processor, grind the garlic, ginger, turmeric, salt and lemongrass to a paste.

2. Mix with the ground black pepper and annatto powder. Rub the mixture all over the chicken.Arrange the chicken pieces in a single layer in a container.

3. Pour in the vinegar. Cover the container and allow the chicken to marinate for at least two hours. After an hour, flip them over to ensure even absorption of the flavors. Unless you use more vinegar than is actually needed, it isn’t true that the chicken will turn very sour if allowed to marinate for several hours. I marinated my chicken halves for four hours and they were fantastic.The best way to grill the chicken is to make sure that the pieces are as flat as possible so that every part is uniformly heated. I recommend a grill basket like the one you see above. Once closed, the basket forces the chicken to spread out so that nothing is too near or too far from the heat.Grill the chicken over live coals, at least six inches from the heat, for about 15 minutes per side. You can use the leftover marinade for basting. I find it unnecessary since the chicken has had enough time to absorb all the flavors. I don’t recommend basting with anything oil-based either (like margarine or cooking oil in which annatto seeds have been allowed to render their color) because oil will just hasten the burning of the skin. I like my grilled chicken cooked through and lightly charred with all the smoky goodness but not burned.To test if the chicken is done, pierce the thickest portion of the meat (the thigh is a good place) and if the juices run clear, it’s time to bring the chicken to the dining table.

4. Serve your chicken inasal with a dipping sauce made with vinegar, crushed garlic, sliced ginger, chopped shallots and chilis. A salad and sweet ripe mangoes will should complete your meal.


Nutrition Information:

Quickview
452k Calories
36g Protein
28g Total Fat
9g Carbs
11% Health Score
Limit These
Calories
452k
23%

Fat
28g
45%

  Saturated Fat
8g
52%

Carbohydrates
9g
3%

  Sugar
0.15g
0%

Cholesterol
142mg
48%

Sodium
3625mg
158%

Get Enough Of These
Protein
36g
73%

Manganese
1mg
78%

Vitamin B3
13mg
67%

Selenium
28µg
41%

Vitamin B6
0.79mg
39%

Phosphorus
318mg
32%

Iron
3mg
22%

Zinc
3mg
21%

Vitamin B5
1mg
18%

Potassium
592mg
17%

Vitamin B2
0.27mg
16%

Magnesium
58mg
15%

Copper
0.21mg
10%

Vitamin B12
0.59µg
10%

Vitamin B1
0.15mg
10%

Vitamin C
6mg
7%

Folate
29µg
7%

Calcium
59mg
6%

Vitamin A
276IU
6%

Vitamin K
5µg
5%

Vitamin E
0.61mg
4%

Fiber
0.65g
3%

Vitamin D
0.38µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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