Home Made Chicken Breast Inasal

Last April, I attended a monthly cooking demo at the Maya Kitchen. It really does make you learn something, something that you can prepare extra ordinary food for your party. Chef Myrna Segismundo of 9501 of ABS-CBN, showed her some of her secrets in cooking and gladly gave me an idea on what to bring on my next potluck party.

Here is one of the recipes she (chef myrna) shared to us.

Chicken Inasal

Chicken Inasal is a native delicacy of Bacolod. This is a chicken barbecue marinated on locally made vinegar from Bacolod. You can buy them at major supermarkets. So far there are only 2 brands of Sinamak that I saw at the supermarket. One is Mama SIta and the other one is Mother’s Best. But it is still best if you use the one originally made in Bacolod.

Anyway, here’s the recipe of Chicken Breast Inasal.

Ingredients:

• 350 grams Boneless chicken breast (skinless), cut into 1 x 1 x ¼ inch pieces
• 4 cloves Garlic, minced
• ½ tsp Black peppercorns, cracked
• Juice from 1 lemon or lime
• ¼ cup Vinegar (palm, cane or white) (I made use of the Sinamak Vinegar instead)
• 12 pcs. Skewers/barbecue sticks
• Sinamak vinegar

PROCEDURE:

• In a bowl, combine chicken meat, garlic, pepper, lemon juice, vinegar, annatto water and salt. Cover and marinate chicken overnight.
• Remove chicken from the marinade. Thread in skewers.
• Grill skewered chicken over hot coals until all sides are cooked, basting occasionally with the cooked marinade. Serve warm with sinamak vinegar.
• You can also make use of gas stove top griddle or electric grill. I know there are lots of homes out there that cant use of hot coals for grilling.

For Basting:

• 1/4 cup oil
• 2 tbsp of margarine
• 2 tsp of salt
• 2 tbsp of atchuete seeds
• juice of 2 pieces of calamansi

PROCEDURE:

• Heat oil and add margarine and salt.
• Drop in atchuete seeds and stir until color is extracted
• Remove from heat and add the calamansi juice
• Strain the seeds and use the oil mixture for basting.

Serve this recipe with garlic rice, sinamak vinegar, soy sauce and siling labuyo for the sauce. You can make use of the oil made for basting for the garlic rice to add color and taste. (this is how pinoys enjoy the Inasal)

NAMIT GID!!!