Dish from It’s Fiesta Time with Maya
Lechon Manok Pritson Style
- 1 whole chicken, (approximately 1 kilo )
Brine Solution:
- 1:1 (1 tablespoon salt + 1 tablespoon water) (for every kilo of meat )
- rosemary leaves
Crepe:
- 3 pieces eggs (slightly beaten )
- 1 pack MAYA “ThinkHeart” Whole Wheat Pancake Mix 200g
- 11/2 cups milk
- 3 tablespoons olive oil
- melted butter for greasing
- ripe mangoes, (sliced into strips )
- ripe tomatoes, (coarsely chopped )
- coriander leaves
- lettuce
Honey Mustard Sauce:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2-3 tablespoons honey
- salt and pepper to taste
- Marinate chicken in brine solution, following ratio of brine per weight, drain.
- Preheat oven to 400oF / 205oC.
- Sprinkle Rosemary on chicken then roast in hot oven until golden brown. Cool and flake.
- Prepare crepe by combining all ingredients together in a bowl (milk may be adjusted to thin the batter).
- Pour about 1/4 cup of batter mixture into the griddle pan – allow batter to spread into crepe thickness.
- Repeat procedures with the remaining batter.
- Put enough shredded chicken into crepe.
- Add a slice of ripe mangoes, tomatoes and coriander leaves.
- Roll – then slice into serving pieces. Do the same with the remaining crepes & filling.
- Serve with honey mustard sauce simply prepared by combining all the ingredients.
