Kinulob na Manok
I am sure the use of ovens was not a traditional Filipino cooking method, I can’t even think of any dishes that uses it apart from pandesal, because of this Filipinos before used a lot of ingenious ways to cook similarly how ovens cook food. We can see this ingenuity in food items like bibingka where it is cooked in an oven like method where the cake batter is cooked in between layers of hot charcoal on a clay pot. Pinaupong manok is another way where chicken is cooked inside a large clay pot lined with banana leaf and loads of rock salt, the heat inside the clay pot cooks the chicken while the salt layer beneath prevents it from burning. Kinulob na Manok is another, almost similar dish and process to Pinaupong manok but instead of a salt layer, liquid is added which acts as the layer between direct heat and chicken, the steam from the liquid also helps in the cooking process while the banana leaf above is used to trap the heat and flavour of the chicken inside the clay pot. This process is where the name came from “Kinulob” means “covered tightly”.
This cooking process at the same time dish originated in Mabini, Batangas, it’s so popular in that province they held a festival for it. Held annually this event is to pay tribute to the chicken farm owners and raisers of the town. During this special occasion local residents parade outside in their vibrant coloured chicken costumes. Food definitely present and the dish we are posting today is their star of the dining table alongside other famous local dishes and delicacies.
Today we will be cooking this dish but we will not use a palayok, a cooking vessel used on original versions but instead we will be using a large Asian clay pot which gives a similar effect. Like the original we will be using banana leaf to lock the heat and flavour inside while the bird is cooking.
- 1 whole free range chicken, roughly 1 - 1.3 kg
- 4 pcs chorizos, sliced
- 6 pcs streaky bacon
- 1 cup salami, cubed
- 1 white onion, quartered
- 3 pcs waxy potatoes, cubed
- 4 pcs tomatoes, quartered
- juice from 3 calamansi
- 1 big bunch spring onions, roughly 6-8 stalks
- 4 tbsp soy sauce
- 4 tbsp olive oil
- 1 tbsp peppercorns
- 4 cups water
- sea salt
- banana leaves
- In a pan add small amount of oil then fry bacon until crispy, remove from pan let it cool then crumble into small pieces. Reserve oil.
- Rub chicken generously with salt, massage inside the skin and in the cavities. Rinse in running tap water then pat dry.
- Stuff chicken with half the amount of the chorizos, streaky bacon, salami and spring onions. Seal ends to keep ingredients inside then arrange chicken in a large clay pot or palayok.
- Also arrange onions, potatoes, tomatoes, peppercorn, remaining chorizos, streaky bacon, salami and spring onions.
- Pour olive oil, soy sauce and calamansi juice together with 4 cups of water then cover top with 3 layers of banana leaf. Place a heavy lid on top then simmer and cook in low heat for 1 hour.
- Remove clay pot from stove top, uncover then serve.