 Lechon manok served with puso rice | |
| Alternative names | Filipino roast chicken |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Visayas |
| Serving temperature | Hot |
| Main ingredients | Chicken, lemongrass, garlic, bay leaf, onion, black pepper, muscovado, soy sauce, fish sauce |
| Variations | Chicken inasal |
| Similar dishes | Inihaw |
Lechon manok is a Filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic, bay leaf, onion, black pepper, soy sauce, and patis (fish sauce). The marinade may also be sweetened with muscovado or brown sugar. It is distinctively stuffed with tanglad (lemongrass) and roasted over charcoal. It is typically eaten dipped in a toyomansi or silimansi mixture of soy sauce, calamansi, and labuyo chilis. It is paired with white rice or puso and commonly served with atchara pickles as a side dish. It is a very popular dish in the Philippines and is readily available at roadside restaurants.[1][2][3][4][5]
See also
References
- ↑ Santos, Rachelle (September 17, 2014). "Lechon Manok". Yummy.ph. Retrieved January 20, 2019.
- ↑ "Lechon Manok Recipe". Panlasang Pinoy Recipe. Retrieved January 20, 2019.
- ↑ "Lechon Manok (Filipino Style Roasted Chicken)". Panlasang Pinoy Meaty Recipes. Retrieved January 20, 2019.
- ↑ "Lechon Manok". Ang Sarap. November 18, 2016. Retrieved January 20, 2019.
- ↑ "Lechon Manok". Filipino Chow. January 10, 2018. Retrieved January 20, 2019.
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