INGREDIENTS

1. 1 whole (1 kg) chicken
2. 4 stalks tanglad (lemon grass)
3. ¼  tsp UFC Iodized Salt 
4. 1 tsp UFC Ground Pepper
5. 2 Tbsp GOLDEN FIESTA Canola Oil

MARINADE

1. ½ cup DATU PUTI Soy Sauce
2. ¼ cup calamansi juice
3. ½ cup MANG TOMAS All-Around Sarsa 
4. ½ cup lemon or lime soda
5. 2 Tbsp minced garlic
6. 1 pc onion, chopped
7. 1 Tbsp chopped ginger

SAUCE

1. 1-1/2 Tbsp cornstarch
2. ½ cup MANG TOMAS All-Around Sarsa 
3. ½ cup water
4. ¼ cup brown sugar
5. Chicken drippings

PROCEDURE

• 1. Marinate chicken overnight in the refrigerator. Drain, reserve marinade.
• 2. Preheat oven at 350 F.
• 3. Combine UFC Salt, UFC Pepper and Golden Fiesta Canola Oil . Rub the chicken with this mixture. Stuff with tanglad. Add reserved marinade. Bake chicken in pan for 1 hour or until cooked , turning halfway.
• 4. Combine ingredients for sauce and drippings. Simmer until thick.  Serve as gravy to chicken.