ROASTED VIET CHICKEN

Chicken is one of the easiest dishes to create. With just a few of spices mix here and there, pour over chicken and cook or bake. Inspite of its simplicity, careful handling must be observed as this white meat has the tendency to dry and becomes rubbery and we don't want that in a meat dish and proper seasoning is a must to produce a palatable meat on a plate.

If you are up for some roasting and you don't mind basting, here's one of the dish to explore--

ROASTED VIET CHICKEN

1 whole Chicken (1 kg)

Marinade processed in a blender

1 head garlic

1 large onion

2 thumb size ginger

5 lemongrass stalks

1 tbsp fish sauce

1 ½ tbsp kalamansi juice

2 tbsp LKK soya sauce

1 tbsp honey

Dash of ground black pepper

2 tbsp EVOO

 

Basting sauce:

1 tbsp honey mix with 1 tbsp LKK Light Sauce

 

Clean chicken and open carve.

Rub the marinade all over the chicken and let it rest for at least 2 hrs.

Bake at 175 degrees for an hour  covered with foil and the next half hour remove the foil and baste with honey soy and continue to bake til chicken is charred. 

Serve with apple cucumber salad and blue pea rice.

BAKED LITSON MANOK

We love roasted chicken {lechon manok} and back home the only famous roasted chicken{at that time} is KITOK’s, that was, I say decades ago?! and for our family, (initially) it was a special dish for special occasions, next to lechon 😋 until it became a dish that saves the day! No time to cook? --- just buy Kitoks!

I planned some vegetable noodle for our dinner the other day and lechon manok is the perfect pair. I know you all have your favorite delicious recipes, here is my share --

BAKED LITSON MANOK

Marinade

1 whole chicken (at least 1.5 kg)

2 tbsp brown sugar

¼ c LKK Soy sauce

¼ c dark Soy sauce

¼ c Fish Sauce

1 head garlic, minced

1 medium onion, chopped

1/2 c Kalamansi juice

Black pepper

Clean chicken and place inside a ziplock.

In a bowl, mix all the marinade ingredients.

Pour into the chicken in the ziplock.

Seal and shake the ziplock to bathe the chicken with marinade.

Chill overnight.

For Stuffing before grilling

2 pcs Bay leaf

Tanglad for stuffing

For Basting

Pour 2 tbsp oil with the leftover marinade, mix and simmer to slightly thicken the sauce then use this for basting every 20 minutes of baking.

Bake Chicken in pre-heated oven at 200 Degrees C for about an 1 1/2 hour.

When done remove from oven cover with foil and rest for about 10 minutes before serving. 

Serve with noodles or rice.

Enjoy!