Pinaupong Manok sa Asin Ate lidya recipe

Chicken made to "sit down" on a bed of salt. Whole chicken put in the top of a layer of rock salt and cooked in a covered by clay pot over a woodfire. The resulting in a fork-tender, succulent chicken reminiscent of the Chinese white or steamed chicken. 

I heard pinaupong manok from my friend. I went home to Bulacan during Highschool breaks. Family of butchers. The both of us always took charge of cooking that bring to the beach during group outings. 

The basic procedure once when we were waiting for our adobo to dry up. He also said the chicken would turn a golden brown just like a roasted chicken, which was just beginning to be popular that time.My vacations were spent scouring the islands, or somewhere else. We rarely saw each other, but I never forgot the "seated chicken." When I got on college and had my own kitchen it was one of the first things I cooked.

INGRIDIENTS:

1 piece whole dressed chicken
2 stalks of lemongrass (white part pounded)
Oyster Sauce
Light Soy Sauce
500 ml of Sprite or 7 –up (adjust the amount to the size of the chicken)
Ginger
Red Onion
Garlic
Bay Leaf
Salt and Pepper



PROCEDURE:

Clean chicken throughly under water. Pat dry with paper towel. Salt and pepper inside and outside of the chicken. Stuff the cavity with quartered onions, ginger, bay leaf, and mashed garlic. Stick the bundled stalk of lemongrass  in the hallowed cavity.Mix oyster sauce, soy sauce and massage it all over the chicken. Rub the outside with the mashed white part of the lemongrass. Marinate for at least 1 hour.Pour 500 ml of sprite or 7-up softdrinks, the rest of the marinate bring to boil in low fire for an hour. Cover it and constantly check and turnover the chicken each time one side is done.Once cooked serve with a mixture of lemon, onion, soy sauce, a little sugar and chili. If there are left over sauce, thicken it a bit with cornstarch and bring to a boil. It may also serve as a good dipping sauce for this version.