PINOY RELLENONG MANOK

PINOY RECIPE ~ RELLENONG MANOK ~

Stuffed deboned chicken is still an all time favorite. Probably the best way to display ones culinary skills is by being able to debone a chicken without breaking its skin.

PINOY RELLENONG MANOK INGREDIENTS

1 kilo whole chicken, deboned
2 tbsps. soy sauce
2 tbsps. kalamansi juice

STUFFING:
3/4 kilo ground pork
1/4 kilo ham, chopped
2 whole pickles, chopped
2 pieces chorizo bilbao, chopped
3 hard-boiled eggs, chopped
3 eggs
1 cup grated cheddar cheese

GRAVY:
1 tbsp. oil
1 tbsp. chopped garlic
2 cups chicken broth
Soy sauce, salt and pepper to taste
2 tbsps. all-purpose flour
1/4 cup water or broth

PINOY RELLENONG MANOK PROCEDURE

• Marinate the chicken in soy sauce and kalamansi juice. Set aside. Combine all the ingredients for the stuffing. Blend well then stuff in to the deboned chicken. Wrap the chicken in aluminum foil then steam for an hour or until done. Cool then brown the skin in hot oil

PREPARE GRAVY: Heat oil then saute the garlic. Add drippings and broth. Season to taste. Dissolve the flour in water then add to the sauce. Cook until slightly thick. Serve with the chicken relleno.