Lechon Manok

This local twist to the roast chicken is sure to become a family favorite, with its easy preparation and unique flavors that make it truly Filipino.

  • Required cooking skill level

  • 2-5
    persons serving
  • hours + Overnight marination preparation time

INGREDIENTS

  1. 1 kilo Whole chicken

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-flavored carbonated drink
  5. 2 tablespoons Garlic, minced
  6. 1 piece Onion, chopped
  7. 1 tablespoon Ginger, chopped
  8. 3 tablespoons Brown sugar
  9. 4 stalks Lemongrass
  10. ½ tablespoon Coarse salt
  11. 1 teaspoon Ground black pepper
  12. 2 tablespoons Golden Fiesta Canola Oil

LECHON MANOK SAUCE

  1. 1½ tablespoons Cornstarch
  2. ½ cup Mang Tomas All-Around Sarsa
  3. ½ cup Water
  4. ¼ cup Brown sugar
  5.  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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