Thursday, 1 December 2011

Another attempt at Chicken Inasal

This is a good roasted chicken recipe on it's own but since my aim is really to cook chicken inasal and have that inasal flavor, then it's a failure :-(.

I tried cooking chicken inasal again the second time around (first recipe can be found here Wanted Chicken Inasal Recipe) yet it still lack the smokey flavor that an authentic inasal releases.  And yes now I know the answer, because it was not char-grilled :-( .  I roasted it inside the oven because it's inconvenient to be grilling over charcoal inside the flat.  If the chicken were grilled over charcoal, I bet it will taste like inasal :-)

Ingredients :

Chicken wings - 6 whole wings

Marinade Sauce:

Apple Cider Vinegar (I used Bragg's) - 5 tbsp

White Vinegar (I used Datu Puti) - 2 tbsp

Lemon Gras Powder - 1/2 tsp

Salt - 3 tsp

Soy Sauce - 2 tbsp

Garlic powder - 1 tsp

Sugar - 1 1/2 tbsp

Ground Black Pepper - 1/4 tsp

Cooking Procedure:

1. Wash the chicken wings and prick them with fork or slash the skin and meat to allow deeper penetration of flavors

2. Mix well all the ingredients for the the marinade sauce.

3. Pour it on the chicken wings.  Make sure that the wings are fully coated with the sauce.  let is stand for an hour after which transfer the chicken wings and the sauce in a zip-lock-plastic bag.  Release the air from the plastic bag and seal it air tight.

4.  Marinade for at least a day.  I marinade mine for 3 days making my chicken wings more flavorful.

5. Roast it inside an oven at 200 degrees Celsius  for 30 minutes on each side or until the chicken wings turned brown.

If you can grill it over charcoal PLEASE DO SO and let me know how the taste was :-)

Makes 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used.

Calories :  282 kcalTotal Fat:  18.9 g.
Cholesterol   :  69 mg.Saturated fat   :  5.1 g.
Protein   :  17 gDietary fiber   :  0 g.
Sodium :  1,458   g.Carbohydrate   :  0 g.

-foodformylove(1December2011)

3 comments:

  1. I will let you in on a little secret straight from the streets of bacolod. Inasal does use kalamansi, vinegar, soy sauce, pepper, garlic, ginger, lemon grass. BUT the secret ingredient that makes an inasal authentic is the basting formula :D achuete coloured melted margarine, basting liberally the whole time cooking over charcoal. Keep it quite or lolo will palo my bum.

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  2. Hi, thanks for the tips. Will I achieve the same taste if I just pan-grill it instead of cooking it over charcoal?

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  3. Wow! That's a cool tip! I will definitely try the basting recipe thanks for sharing

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