Lechon manok or Litson Manok is a Filipino spit-simmered chicken dish made with chicken marinated in a combination of garlic, cove leaf, onion, dark pepper, soy sauce, and patis (fish sauce). The marinade may likewise be improved with muscovado or earthy colored sugar. It is loaded down with tanglad (lemongrass) and simmered over charcoal. It is ordinarily eaten dunked in a toyomansi or silimansi combination of soy sauce, calamansi, and labuyo stews. It is combined with white rice or puso and usually presented with atchara pickles as a side dish. It is an extremely mainstream dish in the Philippines and is promptly accessible at side of the road eateries.
Lechon Manok Recipe
- 1 whole chicken (about 1 kilo)
- 4 stalks tanglad (lemon grass)
- 5 cloves garlic, minced
- 1 onion, chopped
- 4 tbsp calamansi or lemon juice
- ¼ cup soy sauce
- 3 bay leaves
- 3 tbsp brown sugar
- 1 cup Sprite or 7up
- 1 tbsp cooking oil
- salt and pepper to taste
- In a large bowl, prepare the marinade by mixing together the garlic, onion, calamansi or lemon juice, soy sauce, brown sugar, soda, salt and pepper.
- Pat dry the chicken, and rub it all over with the marinade, including the cavity. Refrigerate for about 4 hours or to obtain the best result, marinate it overnight.
- Preheat the oven to 400° F or 200° C
- Stuff the cavity with the lemon grass folded into four and bay leaves.
- Roast the chicken for about an hour and a half or until the chicken has turned golden brown. If using a food thermometer, the internal temperature should be around 160° F to 165° F.
- Add oil to the remaining marinade and baste the chicken with it a couple of times during roasting.
- Remove from oven and let it rest for 10 minutes before cutting into serving pieces.