Pinaupong Manok of Tarlac
This version of Pinaupong Manok (Sitting Chicken) of Tarlac, in the Philippines, starts with a long simmer of the meat pieces, and ends up as a crispy fried chicken dish. The sole seasoning is salt. Cook the salt-marinated chicken, in clear broth flavored with garlic for about three hours. When the liquid reduces, and the fat renders, fry the chicken in its own oil till crisp. This Asian in America blog post by Elizabeth Ann Quirino was inspired by a recipe from Cristina Baron Romero of Gracing's in Tarlac.
Prep Time1 day d
Cook Time3 hours hrs 12 minutes mins
Total Time1 day d 3 hours hrs 12 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Pinaupong Manok of Tarlac
Servings: 2 people
Calories: 18kcal
Author: Asian in America - Elizabeth Ann Quirino
- 3 to 4 pounds chicken pieces, cut-up, bone-in, skin-on; about 6 to 7 pieces
- ¼ cup Kosher salt
- 3 cups chicken broth
- 2 Tablespoons crushed garlic
To prepare chicken:
Rub the chicken pieces well, all over with the salt.Refrigerate the chicken, in a resealable plastic bag, or covered container, for at least 6 hours or overnight.
Cook's comments:
In her original recipe, Cristina B. Romero, who is based in Tarlac, Philippines, used a whole roasting chicken, and recommended that they be at least 45 days old. Feel free to use a whole roasting chicken, about the same weight as indicated in this recipe, if preferred.
Serving: 100g | Calories: 18kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15437mg | Potassium: 285mg | Vitamin A: 7IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 1mg