Paksiw na Lechon Manok
By GERLIE M. UY
Here is how one can salvage a surplus lechon manok. Lechon Paksiw of broiled chicken doubles your rice craving with its sharp sweetness and subtle sourness plus the aroma of bay leaf.
1 t canola oil
3 cloves garlic, crushed and minced
1 big onion, sliced lengthwise
1 whole store-bought lechon manok (broiled chicken) chopped into serving portions
1 to 2 cups hot water
4 bay leaves, crumpled
4 T brown sugar
4 T vinegar
half-cup premium soy sauce
In a pot, saute garlic and onion. Add the lechon chicken (remove the skin if desired) and stir fry for two minutes and add water, bay leaves, sugar, vinegar and soy sauce. Let boil in high fire and simmer in medium-law fire until liquid is reduced by a quarter or more.
Serve hot on top of rice.
Here is how one can salvage a surplus lechon manok. Lechon Paksiw of broiled chicken doubles your rice craving with its sharp sweetness and subtle sourness plus the aroma of bay leaf.
1 t canola oil
3 cloves garlic, crushed and minced
1 big onion, sliced lengthwise
1 whole store-bought lechon manok (broiled chicken) chopped into serving portions
1 to 2 cups hot water
4 bay leaves, crumpled
4 T brown sugar
4 T vinegar
half-cup premium soy sauce
In a pot, saute garlic and onion. Add the lechon chicken (remove the skin if desired) and stir fry for two minutes and add water, bay leaves, sugar, vinegar and soy sauce. Let boil in high fire and simmer in medium-law fire until liquid is reduced by a quarter or more.
Serve hot on top of rice.
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