Tags
chicken, cleaneating, delicious, filipinorecipe, food, foodgasm, foodie, foodporn, hungry, nomnom, yummy
Ingredients:
- 1 head garlic, peeled
- 1 teaspoon freshly-ground pepper
- 2 to 3 stalks lemongrass (tanglad)
- 1 large onion
- 1 (3 pounds) whole chicken
- 3 to 4 cups rock salt
Equipment
- banana leaves
- Dipping Sauce
- fish sauce or soy sauce to taste
- calamansi juice
Directions:
- In a food processor, pulse garlic until smooth. In small bowl, combine pureed garlic and pepper
- Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. With a knife, cut into lengths that will fit inside the chicken’s cavity. Using the back of the knife, pound ends of lemongrass to release flavor.
- Peel the onion and cut one end to level.
- Remove the gizzards and any internal organs inside the chicken’s cavity. Under cold running water, rinse chicken well. Thoroughly dry the chicken inside and out.
- Generously rub chicken inside and out with rock salt. Massage inside and out with the garlic and pepper mixture. Let stand for about 20 to 30 minutes. Stuff lemongrass into the cavity. Insert onion with level side facing outwards.
- In a large pot, add rock salt to about 1-1/2 to 2 inches thick. Line banana leaves on top of salt. Position chicken on upright, “sitting” position on banana leaves. Cover pot with a tight-fitting lid. Over medium heat, cook chicken for about 2 to 2-1/2 hours or until cooked through. Gently lift chicken from pot and arrange on a serving platter. Serve hot with dipping sauce.
Dipping Sauce
In a bowl, combine lemon juice and fish sauce or soy sauce to taste.
Source: Kawaling Pinoy