Kinulob na Manok is a dish nearly similar 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”.
- 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.