Required cooking skill level
-
2-5
persons serving -
1½
hours + Overnight marination preparation time
INGREDIENTS
- 1 kilo Whole chicken
MARINADE
- ½ cup Datu Puti Soy Sauce
- ¼ cup Calamansi juice
- ½ cup Mang Tomas All-Around Sarsa
- ½ cup Lemon- or lime-flavored carbonated drink
- 2 tablespoons Garlic, minced
- 1 piece Onion, chopped
- 1 tablespoon Ginger, chopped
- 3 tablespoons Brown sugar
- 4 stalks Lemongrass
- ½ tablespoon Coarse salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Golden Fiesta Canola Oil
LECHON MANOK SAUCE
- 1½ tablespoons Cornstarch
- ½ cup Mang Tomas All-Around Sarsa
- ½ cup Water
- ¼ cup Brown sugar
- drippings from roast chicken
PREPARATION
- 1 Mix the whole chicken with Datu Puti Soy Sauce, calamansi juice, Mang Tomas All-Around Sarsa, lemon- or lime flavored carbonated drink, garlic, onion, ginger and brown sugar. Marinate overnight in refrigerator.
- 2 Preheat oven to 350°F.
- 3 Stuff the chicken cavity with lemongrass.
- 4 Rub salt, pepper and Golden Fiesta Canola Oil all over the chicken.
- 5 Pour the whole marinade mix inside the chicken, then place the chicken breast side up in the oven. Bake for 1½ hours until juices run clear.
- 6 Prepare Lechon Manok Sauce by heating drippings with cornstarch, Mang Tomas All-Around Sarsa, water and brown sugar.
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