We’ve been steaming and roasting whole chickens. And so, you ask. Well, our recipes are mostly influenced by foreign cuisines. We haven’t done something “Pinoy” YET until now. Not exactly to date but until 5 or 6 weeks ago when I cooked pinaupong manok. The recipe had been waiting for me to review and post it for a looong time (If only my draft box can send out an alarm – reminder – 2 months old draft – reminder – 60 plus drafts)
Anyway, Frederick and I didn’t actually appreciate the taste and the texture. The bottom part, which is the breast, almost got burnt. The texture of the chicken meat wasn’t as moist as my steamed chickens. Maybe because it almost got burnt. The meat actually was tasteless. I was actually expecting that the steam from the salt will enhance the taste of the chicken meat but it did not. Or maybe there was something wrong with what I did? The process maybe, since I cooked pinaupong manok in a pressure cooker. Time is of the essence, you know, specially to a hungry couple like us.
To tell you the truth, I haven’t tasted any similar dish before nor did Frederick that’s why we don’t know what to expect (evil grin), in terms of the taste and the texture. Oh well, I’ll try to do this again next time, i’ll just use kampong chicken (Malaysian term for native and wild chicken).
Here’s my recipe of PINAUPONG MANOK
Chicken, whole – 1 pc
Salt for rubbing
Ground Black Pepper
Onion, quartered – 2 large
Ginger, sliced and crushed – 1 inches
Sea salt – 2 to 3 cups
- Rub the chicken with salt and ground black pepper (skin, under the skin, and inside its cavity)
- Stuff the chicken with the onions and ginger.
- In a pressure cooker, pour the sea salt to make a thick salt bed. Place the chicken at the center face down. The breast part should be at the bottom part. Make sure that the chicken will not touch the sides of the pressure cooker.
- cook under pressure for at least 30 minutes on medium fire.