Tuesday, 26 March 2013

Cebu Lechong Manok





Chic-Boy is where I first tasted cebu lechong manok.  Personally I prefer it over the chicken inasal they are offering as it is tastier.  Since then, cebu lechong manok made it to my "to-cook" list.

I had been planning of cooking cebu lechong manok for quite sometime but we often forget to buy tanglad (lemon grass), which is the most important ingredient for this recipe .  But when we had the tanglad,  I got sick and I forgot all about it until last week.

This was my first time to cook cebu lechong manok.  I was so excited that as I marinade the chicken, I can already taste the yumminess in my mouth.  I've been anticipating how my husband will react to it since he hasn't tasted cebu lechong manok.  When dinner time came, I  let Frederick have the first taste of it.  Seeing his not-liking-it face I, I was dismayed. 
My husband said it was ok yet I can see that he wasn't thrilled about it specially that he keeps on complaining about the taste of the lemongrass.  I am not sure if I got the taste right.   My cebu lechong manok has an overwhelming lemon grass flavor, sort of an over-kill as per my husband.  I was truly disappointed.

I am posting this recipe hoping that someone who knows how to cook cebu lechong manok will tell what went awfully wrong with my recipe and have the heart to share  with me a fool-proof recipe for cebu lechong manok . By the way, anybody who knows the recipe for Andoks or Baliwag's lechong manok? Please share it with us.  Thank you in advance



     CEBU LECHONG MANOK

Ingredients:

Chicken - 1 whole (800 g.)

Rub:

Black Pepper Powder

Marinade:

Lemon Grass, dried - 1/2 c
Garlic, coarsely chopped - 6 cloves
Onions, diced - 2 medium

Salt - 1 tbsp
Black Pepper Powder
Chicken bouillon - 1 pc
Water - 3 c
Freshly Squeezed juice from 2 lime fruit

Stuffing :

Lemon Grass, pounded - 2 stalks
Onion leaves - 4 stalks
Bay Leaves - 2 small pieces
Black peppercorns, crushed coarsely


Cooking Procedure: 

1. Place all the ingredients of the marinade in a pot, except for the lime juice, and bring to a boil for at least 5-10 minutes under low fire.  Remove from fire and cool it.
2.  Once cold, squeeze in the lime juice and mix well.  Inject the chicken with the marinade.  Place chicken in a zip locked plastic bag along with the remaining marinade sauce.  Put it inside the refrigeratore and marinade it overnight or at least 12 hours.
3. At least 1 hour before roasting, remove the chicken from the refrigerator.
4. Preheat oven to 200 degrees Celsius.
5. Remove from the plastic bag and rub chicken with black pepper powder.
6. Place the chicken on a baking rack on top of a baking tray and place it in the oven.

If you have a turbo broiler or a rotisserie, you can use that.

7. Roast in the oven for at least 1 hour and 30 minutes basting the chicken with the remaining marinade sauce every 20 minutes.
8.  The lechon is cooked when the liquid that oozes from the chicken's meaty part runs clear once it is poked and when the skin of the chicken turns brown.


© myFresha-licious (26March2013)

4 comments:

  1. Sounds great to try. Was there any feedback on the lemongrass/
    I will have to try.
    Lola
    I don't have a URL
    sweettradewinds@aol.com

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    1. hi Lola. thanks for dropping by. I sent you a PM :-)

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  2. Chef,
    Please feel free to e-mail me.
    Lola

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    Replies
    1. by the way, I'm no chef but thank you ;-) I'm flattered

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