Pinatisang Manok

Perfect with a huge bowl of steamed rice, the Thai fish sauce makes this chicken superbly savory.


May 2007 | By Sam de Leoz
Pinatisang Manok
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at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

May 2007

Perfect with a huge bowl of steamed rice, the Thai fish sauce makes this chicken superbly savory.  For the beef version, click Batangas Beef Short Ribs Pinatisan


Serves
Prep Time 5 minutes 
Cooking Time 20 minutes

1 small white onion, brunoise
       (brunoise is to julienne then diced further)
1/4 cup sliced ginger
6 cloves of garlic, minced
3 tablespoons Thai fish sauce (patis)
1 kilo chicken thighs
1 tablespoon black peppercorns
2 bay leaves
1/4 cup pork lard
cilantro leaves for garnish

Combine the onion, ginger, garlic, fish sauce, chicken thighs, peppercorns, and bay leaves in a  bowl.

In a heavy frying pan, heat the pork oil over high heat. Sauté the chicken thigh, 4 minutes per side.

3  Add the marinade and reduce completely over medium heat.

Serve warm and garnish with cilantro leaves.

Does this dish remind you of adobo? Click to find adobo recipes




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