Lasang Pinoy 5: Relyenong Manok
It’s been a while and I’ve been busy at work. After learning that Lasang Pinoy 5 is all about Christmas, the only thing that came into my mind is the recipe of my dear Uncle. It’s his masterpiece as he’d always bragged about it every Christmas & New Year. Since that day he showed me on how to do it, it’s been always present on every important occasions and a visitors’ favorite. This recipe is my tribute to his ingenuity and expertise.
Tools & gadget:
-a small stainless steel scissor (w/ long handle and short blades).
-needle and thread
Ingredients:
1.4 kg. fresh or frozen chicken
The Stuffing: (you can sustitute this by your favorite embotido recipe)
1)
450 grams minced chicken
1/2 cup breadcrumbs
1/2 cup water
6 pcs. minced vienna sausages
1 egg beaten
1 tbsp.oyster sauce
1 tsp. soy sauce
1 tsp. sugar
1 tsp. salt
2)
150 grams. mixed dried fruits
3)
3-4 pcs. medium hotdogs
2 hard-boiled eggs
Procedure: (Chicken)
-Hang or dry the chicken to remove all the excess liquid in it.
-Find your way to penetrate the chicken's back bone and the breast from the cavity opening at the end. This is quite messy and it really requires skills (diskarte) on how to do it, careful not to tear any skin. Separate the legs and wings by cutting it from the joints. At this point you can twist the entire breast and rib cage including the neck of the chicken and slowly pull it out. Remove only the bones and careful not to include the breast meat and finally remove the thigh bone leaving the drumstick part of the leg.
-In front of you should be a de-boned chicken with wings and legs (drumstick) are intact.
-Seal the skin on the neck part by stitching it.
-Season it inside with a tbsp. of fresh orange juice and salt, massage it lightly.
-Put the stuffing and stitched-sealed it.
Procedure: (Stuffing)
-In a bowl, combine all the first batch of ingredients and mixed it well then add the second by mixing it lightly.
-Put one hard-boiled egg at the neck part followed by the rest of the stuffing.
-After filling it up carefully push in the hotdogs.
-Before sealing it, put the last egg at the end and stitched it.
-Oven it at 180C for 1 hour and turning it over and continue cooks it for another 30 mins.
-Let it rest in a room temperature for 30 mins. then put in the fridge.
-This is a cold dish (so you can cut and slice it without tearing it apart)
Maligayang Pasko at Manigong Bagong Taon!!!
De-boning is easy as 1-2-3 if you're familiar with the bone structure of the chicken. My first attempt was a success. Good luck!!
i’ve never heard of this until now. i know of relyenong bangus though. i’m excited to read how it’s done. i’d love to learn how to make it. looks delicious.
Comment by dexie — January 6, 2006 @ 1:36 pm
dexie-Pls. bear with me at this time, I’ll be posting it very soon. Very busy kse ako ngayon sa trabaho.
Comment by lutongdisyerto — January 7, 2006 @ 12:40 am
wow, it must be a tedious job to do. Sana you took a step by step picture of deboning the chicken. I’d like to try this one day.
Comment by ting — January 22, 2006 @ 6:22 pm
Hope you can make it..good luck..just famaliarised the anatomy of the chicken and you’re good to go..
Comment by lutongdisyerto — January 23, 2006 @ 7:45 pm