Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 cup coconut cream
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup ginger, minced
- 1/4 cup garlic, minced
- 1/4 cup turmeric powder
- 1/4 cup chili pepper, chopped
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together coconut cream, vinegar, soy sauce, ginger, garlic, turmeric powder, chili pepper, salt, and pepper.
2. Add chicken pieces to the marinade, making sure each piece is coated well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to medium-high heat.
4. Remove chicken from the marinade and discard the remaining marinade.
5. Grill or bake the chicken for 20-25 minutes or until cooked through, turning occasionally.
6. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 20-25 minutes
Temperature:
- Grill or oven: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 400
- Fat: 30g
- Carbohydrates: 5g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Coconut cream can be substituted with coconut milk.
- Turmeric powder can be substituted with fresh turmeric root.
Variations:
- Add lemongrass to the marinade for added flavor.
- Use calamansi juice instead of vinegar for a more citrusy taste.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Baste the chicken with the marinade while grilling or baking for added moisture and flavor.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken on a bed of steamed rice with a side of grilled vegetables.
Garnishes:
- Garnish with chopped cilantro or green onions for added freshness.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Grilled vegetables, such as eggplant or zucchini.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until fully cooked.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
Food history:
- Piyanggang Manok Inasal is a traditional Filipino dish that originated in the southern region of Mindanao.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and a side of grilled vegetables.
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Region: Philippine