Was pre-cooking some experimental fried chicken wings last night, when I chanced upon a recipe for Chicken Inasal, a grilled chicken dish famous in the Central Philippines. Seeing the opportunity to try it out, I put aside a few pieces of the chicken wings for the fried chicken so I could try cooking Chicken Inasal for today’s bento.

top tier:
Rice and Chicken Inasal. Chicken Inasal is a Visayan (Central Philippines) specialty. It’s basically grilled chicken that has been marinated in a vinegar and garlic-based marinade. It’s usually served with a palm vinegar-garlic-chili dipping sauce called sinamak. We don’t have it at home, so instead, I have a red cane vinegar and soy sauce dipping sauce (in the little yasai plastic squeeze bottle).

bottom tier:
Sliced mangoes, cherry tomatoes, and dragonfruit.

Chicken Inasal v. 13 July 2006
your preferred chicken cut (I used wings)

marinade:
vinegar
a few pieces of calamansi (you can substitute this with a lemon or lime)
rock salt
a splash of soy sauce
garlic
crushed black pepper

Mix the marinade ingredients, then soak chicken overnight. Grill until cooked, basting occasionally. Serve with a vinegar-garlic-chili dip.

This entry was posted on Thursday, July 13th, 2006 at 3:57 am and is filed under bento, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.