Experience the Irresistible Flavors of Homemade Andoks Lechon Manok

Introduction

If you’re craving the delectable taste of roasted chicken, then Andok’s lechon manok is a must-try for you. This Filipino dish is known for its succulent flavor, crispy skin, and aromatic spices. Making Andok’s lechon manok at home allows you to customize the flavors and ensures a fresh and wholesome meal for you and your family.

Ingredients

Here’s a list of the ingredients you’ll need to create your own Andok’s lechon manok:

– 1 whole chicken (about 2-3 pounds)
– 6 cloves garlic, minced
– 1 tablespoon lemongrass, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon ground black pepper
– 1 teaspoon salt
– 2 tablespoons oyster sauce
– 2 tablespoons brown sugar
– 1 tablespoon calamansi juice or lime juice
– 2 tablespoons cooking oil
– 3 pieces dried bay leaves
– 1 teaspoon paprika
– 1 teaspoon five spice powder
– Bamboo skewers or metal skewers for trussing
– Basting brush

Directions

Follow these simple steps to prepare your very own Andok’s lechon manok:

1. In a bowl, mix the minced garlic, lemongrass, soy sauce, fish sauce, ground black pepper, salt, oyster sauce, brown sugar, calamansi juice, cooking oil, dried bay leaves, paprika, and five spice powder to create the marinade.
2. Clean the whole chicken and pat it dry with paper towels.
3. Carefully loosen the skin of the chicken from the meat without removing it completely. This creates a pocket for the marinade.
4. Rub the marinade all over the chicken, making sure to get it under the skin as well. Marinate the chicken for at least 4 hours or overnight in the refrigerator for best results.
5. Preheat the oven to 375°F (190°C).
6. Truss the chicken by securing the wings and legs with bamboo or metal skewers.
7. Place the marinated chicken on a rack in a roasting pan, breast side up. Insert the dried bay leaves into the cavity of the chicken.
8. Roast the chicken in the preheated oven for 50-60 minutes or until the internal temperature reaches 165°F (75°C). Baste the chicken with the remaining marinade every 15-20 minutes during roasting.
9. Once the chicken is cooked and the skin is golden brown and crispy, remove it from the oven and let it rest for 10 minutes before carving.
10. Serve your homemade Andok’s lechon manok with steamed rice and your favorite dipping sauce.

FAQ

Q: Can I use other parts of the chicken for this recipe?

A: While the traditional Andok’s lechon manok uses a whole chicken, you can also use chicken leg quarters, thighs, or drumsticks with this recipe. Adjust the cooking time accordingly based on the cuts you choose.

Q: What can I serve with Andok’s lechon manok?

A: You can serve Andok’s lechon manok with steamed rice, garlic fried rice, or a side of freshly made atchara (pickled green papaya). A simple vinegar dipping sauce with crushed garlic and chili peppers complements the dish perfectly.

Q: Can I grill the chicken instead of roasting it in the oven?

A: Yes, you can certainly grill the marinated chicken over charcoal or on a gas grill for a smokier flavor. Just ensure that it is cooked through and the skin is crispy before serving.

Q: How long can I marinate the chicken for the best flavor?

A: Marinating the chicken for at least 4 hours, or overnight in the refrigerator, allows the flavors to penetrate the meat and enhances the overall taste. However, if you’re short on time, even 1-2 hours of marination will still infuse the chicken with delicious flavors.

Q: Can I make adjustments to the marinade based on my preferences?

A: Absolutely! Feel free to adjust the seasoning and spices in the marinade based on your personal taste preferences. You can also add a touch of heat with some chili flakes or hot sauce if you enjoy a spicy kick.

Now that you have the recipe for Andok’s lechon manok, you can treat yourself and your loved ones to a delightful homemade meal with authentic Filipino flavors. Happy cooking!