Recipes, DIY, Travel, Lifestyle Blog of a Filipina Mom


Mang Inasal Recipe Hack | Bacolod Manok Inasal

Mang Inasal Recipe Hack | Bacolod Manok Inasal

Mang Inasal Recipe Hack

It hasn’t been a long time since I discovered the flavors of the Mang Inasal Chicken.  There’s too many branches of this restaurant that I never thought of trying it out because I had the assumption that it was just another tasteless grilled chicken. Not until Jun insisted that we and the kids give it a try. Since then, I’ve been hooked!

A little background, Mang Inasal is actually from the famous Bacolod Chicken Inasal, also known as Inasal na Manok. I haven’t really tasted the authentic Bacolod Manok Inasal since the closest place I’ve been to in Bacolod was at the airport during a layover flight back to Cebu. So yeah, there goes my “closest” experience to Bacolod’s Manok Inasal. :D :D

Before publishing this Mang Inasal Recipe hack, I’ve experimented on this recipe several times to make sure I can get the closest flavor possible. One thing I like about this simple Filipino Grilled Chicken dish is the aromatic smell of the spices infused in the marinade.  So I hope you give this recipe a try so you can have your own version of the Mang Inasal na Manok.

INGREDIENTS:

  1. Chicken leg quarter – 4 pcs.
  2. Barbecue sticks

 

MARINADE

  1. Soy sauce – ½ cup
  2. Lemongrass (tanglad) with white par of stalks thinly sliced – ¼ cup
  3. Medium size red onion – chopped
  4. Water – 1 cup
  5. Brown sugar – 1/8 cup
  6. Salt – 1 tablespoon
  7. Cane vinegar – ¼ cup
  8. Optional: 6 kalamansi – Squeezed

 

ANATO OIL

  1. Chicken Fats – ¼ kilo
  2. Anato (Achuete) Seeds – 2 tablespoon
  3. Vegetable Oil – 1/8 cup

 

 

PROCEDURE:

  1. In a large bowl, add the cane vinegar, salt, water, sugar, and soy sauce. Mix until the sugar and salt are thoroughly dissolved. Then add lemongrass, onion, ginger, then mix again.
  2. Make cuts on the meat and place the chicken meat in the marinade with the meat part facing down. Cover with a plastic wrap and set aside in the fridge for 12 to 24 hours.

 

    ANATO OIL PROCEDURE

  1. For the anato oil, using a saucer/small pot, add the oil and set the stove to medium high. Add the chicken fats, and let it cook ‘til golden brown.
  2. Remove the cooked chicken skin, and add the anato seeds. Stir until the oil turns reddish orange.
  3. Using a strainer and container, sift the oil to separate the seeds. Set aside.

 

  1. Prior to cooking, make sure to remove the marinated chicken in the fridge and let it set to room temperature. Having a cold chicken meat might make your dish undercooked.

 

Now for this next step, I used my oven toaster since I don’t have a grill. But you can go ahead and directly cook this from a grill if you have one.

 

COOKING PROCEDURE USING OVEN TOASTER

  1. Prior to cooking, make sure to remove the marinated chicken in the fridge and let it set to room temperature. Having a cold chicken meat might make your dish undercooked.
  2. Pre-heat your oven toaster to high for 5 minutes. Then using a pan, place the chicken meat and cover with tin foil. Cook for 15-20 minutes.
  3. Remove from the oven, and glaze it with the anato oil.
  4. Transfer the chicken meat in a rack, and cook again in the oven for another 5 to 7 minutes or until brown.
  5. Do another layer of anato oil glaze if needed.
  6. Serve and enjoy and rice!

 

As for the dip, simply add 3 tablespoon of soy sauce, 2 chilis (depends on how spicy you want it), and a slice of kalamansi. 

 

 

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