Chicken Inasal with Special Chicken Oil
Mr. Hugh's Kitchen
Photo by Mr. Hugh's Kitchen
- Serves
- 5
- Prep Time
- 1 Hour
- Cook Time
- 1 Hour
Chicken inasal is a delicacy well-known from Bacolod, Negros Occidental. Its savory, tender and flavorful chicken is absolutely for the win! Try this recipe and indulge to oh so good chicken inasal craving!
Ingredients
- 1/2 tablespoon chuete seeds/powder
- 2 garlic, crushed
- 5-6 piece chicken (thigh or wing parts)
- 2 ginger, crushed finely
- 1 lemon grass, chopped
- 1/2 cup soy sauce
- 1/4 cup coconut vinegar/ tuba
- 1/2 cup brown sugar
- 6-7 piece calamansi
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Directions
- Step 1
Put the chicken fats and skin in a wok and put over low fire. Let it simmer and release its oil.
- Step 2
Remove the fats and chicken skin from the pan once they turn golden brown.
- Step 3
Put garlic and achuete powder/seeds in the chicken oil. Stir until the color is fully incorporated.
- Step 4
Remove from heat and strain the oil to remove the aromatic residues.
- Step 5
Put into a container and set aside for later use.
- Step 6
In a large bowl, combine all the marinade ingredients except the chicken parts. You may use your hands in mixing them to ensure that everything is properly incorporated.
- Step 7
Put the chicken parts, cover the bowl and marinade the chicken for at least 3 hours.
- Step 8
After 3 hours, put the chicken into skewers (bamboo sticks) if desired and prep for grilling.
- Step 9
Grill for around 10-15 minutes until fully cooked. Bast the chicken with a separate chicken oil while grilling to make inasal more flavorful.
- Step 10
Serve with hot steamed rice with chicken oil. For best dip, mix soy sauce, vinegar, kalamansi and siling labuyo!