Chicken Barbecue with Java Rice Recipe

For the barbecue: Prepare the marinade by combining soy sauce, banana ketchup, calamansi juice, 7-Up, salt, pepper, and garlic. Add chicken and set aside for at least 6 hours or overnight in the refrigerator.

Skewer chicken on bamboo sticks then grill until done, basting occasionally with the marinade.

For the ubod: In a bowl, combine oil, vinegar, sugar, ginger, and some salt and pepper. In another bowl, combine ubod, carrots, raisins, bell pepper, and shallots. Pour in the dressing, stir, and set aside for 15 minutes.

For the java rice: Heat oil in a wok then add annatto powder. Sauté garlic, onion, and bell pepper. Add rice and mix well. Add soy sauce and tomato ketchup. Mix very well.