Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Kinulob na Manok
- 1 whole chicken,
- Rock salt
- 2 pc chorizo de bilbao or Chinese sausage, (slice diagonally )
- 4 slices salami or smoked ham or bacon
- 1 pc white onion (peeled, cut into quarters )
- 2 pc medium-sized whole potatoes, (peeled, cut into quarters )
- 2 pc medium-sized whole tomatoes
- Juice of 3 calamansi
- 3 long strands of onion leeks ((green and white part) )
- 1/4 c soy sauce
- 1/4 c olive oil
- 1 tbsp whole peppercorns
- 4-5 c water
- salt (to taste )
- banana leaves
- barbecue sticks
- string, (for tying (optional) )
- clay pot
- Rub chicken in and out with salt. Rinse well. Pat dry with paper towel.
- Stuff chicken cavity with 1 piece chorizo, 2 slices of either salami, ham or bacon, half of the onion, potato, tomato and 1 stalk of leeks.
- Close the cavity by using barbecue stick.
- Lay the chicken, breast up in a clay pot.
- Arrange the rest of the ingredients in the pot, around and on top of the chicken.
- Season to taste.
- Pour enough water until the chicken is submerged.
- Cover pot with banana leaf tied tightly with a butcher string.
- Boil, then simmer for about 45 minutes to 1 hour until chicken is cooked.
