Filipino Chicken Inasal

Photography : Courtesy of Anthony Musa

Photography : Courtesy of Anthony Musa

Recipe created By Chef Anthony Musa

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

Annatto Oil

INGREDIENTS
1/2 cup annatto seeds
2 cloves crushed garlic
3 fresh bay leaves
1 tbsp black peppercorns

500g chicken skin
1/4 cup water
1 tspn salt


METHOD

  • render chicken skin by placing skin, salt and water into a heavy based pot

  • cook in medium heat and stir continuously to avoid uneven rendering 

  • continue cooking until skin has fully rendered and you have a crispy golden brown skin, this will take about 30min

  • remove chicken skin from oil and add garlic, bay leaves and peppercorns

  • continue cooking in medium heat until garlic has slightly toasted then finally add annatto seeds

  • keep stirring for 10min until oil has transformed into a golden orange color strain and let cool, store in the fridge or freezer

Note: you can substitute chicken fat with any neutral oil like canola or peanut oil

Inasal

INGREDIENTS


6 cloves garlic minced
1 tspn cracked black peppercorns
1/4 cup kalamansi or lemon juice
2 bulbs lemon grass minced (soft white part)
(or 1/4 cup frozen minced lemon grass)
1/4 cup cane or coconut vinegar
1 tblsp sea salt
1/2 cup annatto oil
2x #5 spatchcock (butterflied/spine removed)

METHOD

  • combine all marinate ingredient

  • marinate chicken over night

  • light charcoal in prep for grilling

  • grill chicken slowly over charcoal basting and turning every 5 min until cooked through and well charred or internal temp has reached 75c

  • Serve with sinangag rice, atchara and inasal dipping sauce

Vinegar Dipping Sauce

INGREDIENTS
3 kalamansi or 1/2 lemon juice
1 small red onion (brunoise)
1/2 cup cane or coconut vinegar
1/2 cup soy sauce
2 birds eye chili (chopped) <<< optional

METHOD

  • combine all ingredients

Filipino Food Movement AU