A bit sweet, tangy, salty, and smokey, this is probably the best roast chicken in the Philippines, Andok's Manok! This is my take on how to cook this classic favourite, in the oven!
Tara an at lutuin na natin and Pambansang Litson Manok ng Pilipinas!
Ingredients:
- Whole chicken 1.6kg
- Soy sauce
- Lemon soda (sprite or 7up)
- Lemon grass (tanglad)
- Calamansi or lemon
- Garlic
- Ginger
- Brown sugar
- Salt
- Ground black pepper
- MSG (optional)
How to:
1. Mix all ingredients, taste it first, and adjust as necessary as different brands of soy sauce differ in saltiness. Marinate the chicken for 24 hours up to 2 days inside the fridge at 5C. Don't marinate for more than 2 days as the acid will literally cook the meat and make it rubbery in texture.
2. Preheat oven to 200C and cook for 40 mins. Increase the temperature to 220C for another 5 to 10 mins depending on your chicken size.
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| turn it over after a few hours if your marinade does not cover the whole chicken. |
3. Cook the remaining marinade(add more sugar, thai chili and minced onions) in a saucepan and use it as your dipping sauce!
4. Rest for 5 minutes before serving.
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