Chicken Inasal

Ingredients

2 Chicken Legs

236ml oil

68g Annatto Seeds

1 Shallot

16 Garlic Cloves

3 Stalks of Lemongrass

Inch of Ginger

Half a Cucumber

1 Thai Chili

1 Red Chili

90g Brown Sugar

200ml Soy Sauce

20ml Liquid Seasoning

472ml Cane Vinegar

95ml Calamansi juice

236ml Annatto oil

2tbsp Butter

Salt and Pepper to taste

Directions

- Annatto Oil

. add to small pot 236ml oil, 68g annatto seeds, 3 smashed garlic cloves, half sliced shallot and over low heat and simmer for 10mins, strain and reserve

- Marinade

. in a large bowl combine 10 minced garlic cloves, a full thumb length of minced ginger, 3 pieces of lemongrass, smashed and thinly sliced, 67g brown sugar, 4tbsp soy, 1tbsp liquid seasoning, 236ml cane vinegar, 78ml calamansi juice, 118ml annatto oil, salt, pepper to taste

. score both sides of chicken, add to marinade and massage, then cover and refrigerate for 4-24hrs

- Sawsawan

. dice half shallot, mince 3 garlic cloves, dice 80g of cucumber, dice 1 Thai chili and 1 red chili then add to 236ml cane vinegar, 118ml soy, 2tsp calamansi juice, 2tsp brown sugar, salt and pepper to taste

- Basting Sauce

. in a small pot add 118ml annatto oil, 1tbsp soy, 2tsp liquid seasoning, 1tsp calamansi juice and 2tsp brown sugar and heat over low, when steaming stir in 2tbsp butter and melt, salt and turn off heat

- Chicken

. place chicken over rack pan, preheat to gas mark 7 and cook for 30-50 minutes, basting with sauce every 10 minutes

. finish skin-up under grill and rest for 5mins, then serve with garlic fried rice and sawsawan