I am always on the lookout for good inasal, the thing evoking so many happy memories of childhood. In front of our house in talisay, there was this family business that sold inasal in the afternoons, so sometimes, when we came home from school, we’d have it for merienda. After leaving the province for college later on, I missed inasal the most. Inasal available in Manila is not too similar to the inasal of my childhood, which is not to say they aren’t good, just different. I’ve bought inasal marinade as well, Claude’s being the best among them. I’ve tried a few recipes but somehow, it’s just not the same. The latest recipe I found is this. As soon as I get hold of annato powder, I shall try it. The recipe is from pinoycookery.com
Chicken Inasal is a pinoy favorite. However, it’s not convenient to cook in a home kitchen because it needs to be grilled. You can of course use a grill pan but that creates a lot of smoke – which is a no no in small kitchens.
This is a pan fried version that tastes very close to chicken inasal (minus of course the smokey grilled flavor). But hey, it’s the trade off since you don’t want to set off your condo smoke alarm
- 4 Pieces chicken wings
- 1/4 cup vinegar
- 1 tsp Black pepper powder
- 1 tsp salt
- 1 tsp ginger finely chopped
- 4 cloves garlic finely chopped
The basting oil
- 3 tbsp cooking oil
- 1 tsp atsuete (annatto) powder
- 2 cloves garlic finely chopped
As you can see above, this recipe can be done in a very small space – just beside the sink in a typical apartment or condo unit.
1. Chop the chicken wings. You should chop the wing into 2 pieces. In the picture above, we just scored the middle joint, which was wrong since we’re going to do this in a fry pan. You need to cut the wing so that both pieces can lie flat on the pan. Also, score the thisck parts of the meat with a knife in order to help it cook faster.
2. Mix the marinade and marinate the chicken. Cover your bowl with plastic wrap and keep in the fridge for 30 mins to overnight.
3. Prepare your basting oil by mixing the ingredients together in a small bowl. You don’t really need a basting brush – a spoon will do.
4. Use a non-stick pan. This is important. Use low to medium heat.
5. Place the chicken in the pan. You may need to do this in batches. You do not want to overcrowd the pan.
6. Cover the pan and cook for 5 minutes. After 5 minutes turn the chicken and cook another 5 minutes. Check your chicken from time to time in case the stove is hotter than needed.
7. Take off the cover and baste the chicken on both sides with the oil. Then pour the rest of the oil in the pan.
9. Fry about 5 minutes per side or until cooked. *** The important thing here is to keep the heat low or else the atsuete powder and garlic in the oil will burn.
10. There you go. It looks like chicken inasal doesn’t it?
Serve with fried rice and a soy sauce / vinegar / siling labuyo (chili) dip. ENJOY !
NOW SEE WHAT HAPPENS WHEN YOU DON’T USE A NON-STICK PAN:
The following is a series of pictures of our first attempt – using an old teflon pan – i.e. the non-stick feature doesn’t work anymore.
Everything starts out well enough …
So it tastes the same but it just looks awful with all the skin torn off because it stuck to the pan. It still tastes good though