by Chefs Classics
What better way to honor our courageous ancestors than by throwing a feast pinoy-style? Make sure that the classic Chicken Inasal is part of the menu. Best eaten with heaps of freshly cooked rice and atsara! Yum!
- 6 pcs chicken quarters or leg portion
- 3 garlic cloves, finely chopped
- 1 stalk lemongrass, trimmed and finely chopped
- 3 tbsp freshly squeezed calamansi
- 2 tbsp cane vinegar
- 1 tbsp sugar
- 2 tsp salt
- 1 tsp finely chopped fresh ginger
- ¼ tsp freshly ground black pepper
- ½ cup vegetable or canola oil
- 1/8 cup atsuete seeds
- 2 cloves garlic
1. In a mixing bowl, marinate chicken with garlic, lemon grass, vinegar, sugar, freshly cracked pepper, salt and calamansi juice.
2. Set or leave chicken for at least an hour.
3. Prepare atsuete oil in a Chef's Classics sauce pan. Simply add the atsuete seed in the oil, then heat the oil and stir. Turn off the heat and add garlic lastly.
4. Strain the seeds and set aside. Let the oil cool.
5. Set a Chef's Classics Fennel Grill Pan over low to medium heat. Grill the marinated chicken.
6. Brush chicken with atsuete oil occasionally.
7. Grill chicken for at least 4 minutes each side or until it is cooked.
2. Set or leave chicken for at least an hour.
3. Prepare atsuete oil in a Chef's Classics sauce pan. Simply add the atsuete seed in the oil, then heat the oil and stir. Turn off the heat and add garlic lastly.
4. Strain the seeds and set aside. Let the oil cool.
5. Set a Chef's Classics Fennel Grill Pan over low to medium heat. Grill the marinated chicken.
6. Brush chicken with atsuete oil occasionally.
7. Grill chicken for at least 4 minutes each side or until it is cooked.
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