Relyenong Manok [ Stuffed Chicken]


1 whole chicken
1/2 cup soy sauce
1 tbsp lemon or calamansi juice
1/4 kilo ground pork
3-4 ham slices, chopped
2 tbsp. pickle relish
2 pcs chorizo de bilbao
1 small can tomato sauce
1 tbsp bread crumbs, ground
4 eggs unbeaten
1/2 cup cheddar cheese, grated
salt and pepper to taste
1 small green peas canned or frozen
1 small can Vienna sausage
1 small box raisins
6 hard-boiled eggs, quartered lengthwise
1 can red pimientos cut into strips
2 tbsp. flour
1 sprig parsley
1 cucumber, cut into rings
2 cup salted water

Place whole chicken on a wooden board, breast down. Slit the backbone skin from shoulder to tail with a sharp knife. Insert knife between flesh and skin and carefully loosen skin from back, removing backbone and neck bone, work around breast but leave wings intact. Remove thigh but leave legs intact also.
Soak carcass in soy sauce and 1 tbsp lemon or calamansi juice. Mix soy sauce, ground pork, ham, relish, bread crumbs, cheese, salt and pepper. Use 4 eggs as binder. Stuff chicken carcass. Arrange 4 hard-boiled eggs and pimientos on both sides of mixture; alternate with whole Vienna sausages and chorizos that have been quartered lengthwise. Sew up opening and cover it with a piece of cheesecloth before binding the whole stuffed chicken with string.Steam gently in a pot with water and a can of tomato sauce.
Unwrapped cooked chicken and deep fry to brown on all sides or broil at 400 F oven for 5 to 7 minutes. Cool and slice like meat loaf. Garnish with eggs and parsley

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