PINOY CHICKEN LECHON KAWALI
на канале: Pinoy Adventure Rider (Pinoy Adventure Rider)
Lechon Manok sa Kawali (Filipino-style Pan-Roasted Chicken) is a clever, stove-top alternative to traditional charcoal-roasted or turbo-broiler chicken. It replicates the deep, savory-sweet, lemongrass-infused flavors of street-side rotisserie chicken by searing, simmering, and basting a whole chicken right in a deep frying pan or wok.
Cooking Instructions
Stuff the Cavity: Push the folded lemongrass and spring onions tightly inside the chicken's cavity to flavor the meat from the inside out.
Marinate: In a large container, mix the soy sauce, lemon juice, oyster sauce, sugar, garlic, onion, ginger, bay leaves, star anise, and pepper. Submerge the chicken and marinate it in the refrigerator for at least 2 to 4 hours (or overnight for maximum flavor penetration).
Sear the Skin: Heat oil in a deep kawali (wok or wide pan) over medium-high heat. Remove the chicken from the marinade (reserve the liquid) and carefully sear it in the hot pan for a few minutes on each side until the skin turns golden brown and slightly caramelized.Simmer: Pour the reserved marinade and 2 cups of water into the pan. Bring to a boil, cover with a lid, and drop the heat to medium-low. Let it simmer for 25 minutes.
Flip and Reduce: Flip the chicken over carefully, re-cover, and cook for another 25 minutes until fully cooked through.Baste and Glaze: Uncover the pan and crank up the heat slightly. Continuously ladle the reducing, thickening pan juices all over the chicken. Keep flipping and basting until the sauce completely coats the chicken in a shiny, deep golden-brown "lechon" glaze. Remove from heat, let it rest for 10 minutes, then chop into serving pieces.