Written by Liam Sunday, 10 October 2010 05:26
Pinaupong Manok is so named because the chicken is made to sit on a bed of rock salt.
1 whole chicken, about a kilo in weight
2 whole onions
1 head garlic
4 1-inch chunks of ginger
1 bay leaf
2-3 cups rock salt
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/2 cup olive oil
Salt to taste
Peel the onions and pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt. Stuff the cavity with the onions, garlic, ginger, peppercorns and bay leaf then finish by rubbing rock salt over the skin of the chicken. Make the bed of rock salt by pouring enough rock salt, about an inch high, into a large, deep stainless steel casserole. Place the chicken on the bed of salt, breast facing down, making sure that no part of the chicken touches the metal. Cover the casserole and cook over medium-low heat for 1 hour. If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle. Do not uncover during cooking time. Meanwhile, prepare the dunking sauce. Stir the minced garlic and ginger with the olive oil. Season with salt (add more or less depending on your preference). When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking. Transfer to a plate. Take about a tablespoonful of the olive oil from the sauce and brush the chicken all over.
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