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TINUPIG NA MANOK

Ingredients:

3 tbsp cooking oil
1 (60 g) pc onion, quartered
6 cloves garlic, crushed
1 tbsp grated ginger
1 pc siling labuyo, chopped
1-3/4 (400 mL) cups coconut milk
5 (1.2 kg) pc MAGNOLIA CHICKEN STATION TIMPLADOS INASAL
1 tsp iodized rock salt
1/4 tsp pepper
5 pc banana leaves, heated through
3 stalks tanglad, use leaves for tying

Procedure:

  1. Heat oil in a medium size wok and sauté onion, garlic, ginger and siling labuyo.
  2. Add coconut milk, chicken, salt, patis and pepper. Cook over low heat covered for about 20 minutes or until fully cooked and tender.
  3. Remove chicken and strain. Simmer further coconut mixture for about 10 minutes uncovered then set aside to be used as sauce.
  4. Roll each chicken in banana leaf and tie with tanglad.
  5. Pan-grill chicken on each side for 10 minutes or until chicken has grill marks. Serve with coconut sauce.

Makes 5 servings.

Yield: 5 pc chicken & 2-1/4 cups sauce

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