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Rellenong Manok

Ingredients

Brine

  • Chicken skin for stuffing
  • 3 Tbsp calamansi
  • ΒΌ cup soy sauce
  • 2 cloves garlic

Stuffing

  • 1 whole chicken
  • 1/4 kg ground pork
  • 1/2 cup pickle relish
  • 1/2 cup red onion, finely chopped
  • 6 cloves garlic
  • 3 slices tasty bread, diced
  • 1/2 cup raisins
  • 2 pcs chorizo de bilbao
  • Salt and pepper to taste
  • 2 eggs, boiled
  • 1/2 - 1 cup cheese, grated

Instructions

Brine

  • In a bowl, mix all ingredients.
  • Brine the chicken skin for about 4 hours before stuffing.

Stuffing

  • Pre-heat turbo broiler at 150C.
  • Debone the chicken and carefully keep the integrity of the skin all in one piece.
  • Cut the entire neck portion and clean the butt part.
  • Cut the tip of the drumstick and pull the skin. Disengage the drumstick and pull.
  • Do the same with the breast part.
  • Debone and grind the chicken. If meat grinder is not available finely chop the meat using a kitchen knife.
  • Mix all other dry ingredients and set in the refrigerator until flavors are infused.
  • Cook small portion to taste and adjust seasoning if needed.
  • Truss the neck portion or use a toothpick to seal this portion.
  • Stuff the chicken alternately and place eggs in between each process.
  • Do not overstuff the chicken. Save a portion of skin to seal the butt side.
  • Keep the chicken legs crossed and truss.
  • Bake on a bed of banana leaves for approximately 45 minutes until golden brown.
  • Baste each side of the chicken relleno with your leftover brine.
  • Turn chicken upside down after 20 minutes, or until top portion is golden brown.
  • Rest the chicken before slicing.
  • Serve with sauce.

Sauce

  • Reduce the chicken jus in a saucepan.
  • Season with salt and pepper.
  • Off-heat, you may add 1 tablespoon of butter to add extra shine and enhance flavor.