Relyenong Manok

Relyenong Manok

Baked Stuffed Chicken

Preparing Noche Buena has never been so easy, the table is loaded with special dish. The best part of this event, is the relyenong manok at the center of our table. Learn all the basics and try your hand at one of our easy and delicious chicken recipes. It's easier to make than you think. 

HAPPY 1ST ANNIVERSARY TO PINOY HAPAGKAINAN ! 

Ingredients :

• 1 Whole chicken
• 1 Can Vienna Sausage
• 1/4 Cup of raisins
• 1/4 Cups of sweet pickles relish
• 3 Hard boiled eggs
• 1/4 Cup green onion
• 1 Large onion finely chopped
• 1 Egg
• 4 sliced of bread
• Salt and pepper

Directions :

• Reach inside the chicken cavity and scrape out the chicken meat using bamboo ladle, taking care not to tear the skin.
• Rub chicken skin with salt and pepper. Set aside. Slice  the deboned chicken meat into small pieces and chop.
• In a large bowl, combine the chicken meat with pickles, onions, raisins, vienna sausages, sliced bread and green onions.
• Stir in the eggs, and season with the remaining salt and pepper. Mix well.
• Spoon half of the meat mixture into the cavity. Insert the hard-boiled eggs into the center. Fill chicken with remaining meat mixture.
• Preheat oven to 325°. Place the stuffed chicken on a roasting pan and roast for  1 1/2 hrs or until golden brown.

Chicken Lollipop Adobo

This is like an ordinary adobo dish, chicken was cook in vinegar and

 soya sauce. The only differences are the dish was a combination of

chicken adobo and chicken lollipop.

Ingredients :

• 1 lbs of chicken drumlets or wings
• 1/3 cup soy sauce
• 3 tbsp white vinegar
• 3 gloves garlic, peeled and crushed
• 1 tsp ground pepper
• Salt to taste
• Cooking oil for frying

Directions :

• Cut and pull back from one end of the chicken bone to the other carefully, making sure that you do not pull the meat completely out.
• Marinate the chicken in soy sauce, vinegar, garlic, and ground pepper for 1 hour.
• Broil the marinated chicken with the brine for 5-10 minutes
• Set aside and let it cool, then prepare the coating mix.                                  
• For the coating mix, add ground pepper, salt, and garlic powder or onion soup powder into the flour, mix well.
• In a deep bowl, add milk and egg then beat, to make an egg wash.
• Take the marinated chicken from the refrigerator, and remove each piece from adobo marinate.
• Dip the chicken into the egg wash, .then dip that same piece of chicken into the flour mixture, making sure to shake off excess flour. You can double dip, for a thick and crispy coating.
• Heat oil in a deep bottomed pan and deep fry chicken, until golden brown.

Gravy :

• 4 tbsp butter
• 4 tbsp flour
• 1 cup water
• Adobo brine or broth

Directions :

• Add 1 cup water to the broth and add 2-3 tbsp of brown sugar.
• Melt four tablespoons of butter in a saucepan over medium heat.
• Stir four tablespoons of flour into the pan with the hot butter 
• Cook for a minute or two, until  golden brown color.
• Slowly pour the brine or broth into the pan , whisking the mixture as you add it.
• Return to a boil, then lower the heat to a simmer. 

Cooking Tips :

1. You can hold the gravy on the stove for a while, but it may continue to thicken. If this happens, just thin it out with some more hot stock, broth or water.
2. You can double dip the chicken into the egg wash and flour mixture for a thick and crispy coating.