Pinaupong manok is a chicken dish dry cooked in a palayok (earthenware pot) set on a sitting position placed on a bed of rock salt lined with banana leaf. This process makes the pot acts like and oven and cooks the chicken using its own juices, the salt in the bottom prevents the chicken from burning while the banana leaf gives it a different aroma.
This was the most common way of baking chicken in the Philippines during the early days when gas ovens was not yet invented. A really simple way of preparing chicken as traditional recipes only calls for chicken, salt, lemon grass and lots of patience as cooking this dish would take at least an hour per kilo of chicken.
For this post I will be making some slight revisions to the traditional recipe hence I will be adding onions, spring onions, ginger, garlic and pepper to give it more flavour.
- 1 whole chicken, size 14-16
- 2 whole onions, quartered
- 1 whole garlic, pounded with skin on
- ½ thumb sized ginger, minced
- 3 stalks lemon grass
- freshly ground black pepper
- 3 cups rock salt
- banana leaves
- 3 tbsp melted butter
- 3 tbsp lemon juice
- 3 tbsp chicken drippings (you get this when you rest the chicken, don’t use the one from the bottom of the pot)
- 1 tsp ginger paste
- 3 cloves garlic, minced
- Generously rub chicken with salt, garlic and freshly ground black pepper inside the cavity and outside.
- Stuff the cavity with onions, lemon grass, garlic and ginger.
- Place 3 cups of rock salt in the bottom of an earthenware pot then line the top with banana leaves. Place chicken in a sitting position then place in an open flame over stove or fire burner, make sure the rest of the chicken would not touch the sides of the pot. Cook for 2 to 2½ two hours or until chicken is tender.
- Once cooked, place chicken in a wire rack to cool, let the juices run in a container.
- Place all sauce ingredients together in a sauce pan and simmer in low heat for 5 minutes.
- Place chicken in a serving plate then serve with dipping sauce.