Pinaupong Manok sa Asin is a simple Filipino Steamed Chicken dish. This recipe makes use of coarse sea salt and pepper as seasonings. There is no water used while steaming the chicken. The liquid is derived from the juice and oil of the chicken which naturally drips in the process.
Today is a day. Many of us want to eat something simple — considering the amount of different Vacation dishes that we had during the past few days. My taste bud need a little rest from these tasty vacation dishes — it is one of the reasons why I cooked Pinaupong Manok.
Traditional Pinaupong Manok makes use of a large clay pot (palayok) to cook the dish. It will be good to use it if you have one, but also feel free to use your ordinary cooking pot if a clay pot is not within reach. I like having this dish with a dip of patis (fish sauce) and lemon or calamansi. You can also enjoy it with a dip made of soy sauce and lime; it is up to you.
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 5
Traditional Pinaupong Manok makes use of a large clay pot (palayok) to cook the dish. It will be good to use it if you have one, but also feel free to use your ordinary cooking pot if a clay pot is not within reach. I like having this dish with a dip of patis (fish sauce) and lemon or calamansi. You can also enjoy it with a dip made of soy sauce and lime; it is up to you.
Pinaupong Manok sa Asin
Prep Time 10 minutesCook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 5
Ingredients
- 1 whole dressed chicken cleaned
- 1 bunch lemongrass
- 1 bunch leeks or green onions
- 1/2 teaspoon ground black pepper
- 2 to 3 cups coarse see salt
- banana leaf
Instructions
- Rub 3 tablespoons of salt and 1/2 teaspoon ground black pepper all over the chicken. Make sure that you also rub the seasonings in the chicken cavity for optimal flavor. Let it stay for 15 minutes.
- Stuff the lemongrass and leeks inside the chicken.
- Arrange the remaining salt on the cooking pot by spreading it to cover space.
- Place the banana leaf on top of the salt.
- Place the chicken over the banana leaf. Note: I use a small can of tomato sauce to help the chicken securely sit. Simply insert the can in the cavity.
- Turn the heat on to medium and steam for 80 to 90 minutes.
- Remove the chicken from the cooking pot and transfer to a serving plate.
- Serve with a dipping sauce composed of fish sauce and lemon or calamansi.
- Share and enjoy!