This chicken recipe is a counterpart of the popular daing na bangus. But instead of using milkfish, chicken is substituted on making this daing na manok. I think this is an old recipe way back in the Pre-Hispanic period where the early Filipinos preserve their meats using salt, vinegar and spices. That is why this chicken is more salty than the ordinary fried chicken. But you will be surprised how tasty it is even it is very simple to prepare and to cook. Basically you only need 5 ingredients in making this: chicken, vinegar, garlic, salt, and black peppercorns.
How to Cook Daing na Manok
This chicken recipe is a counterpart of the popular daing na bangus.
Servings: 4 servings
Calories: 213kcal
Ingredients
- 1 whole chicken. cut into quarters 4 pcs
- 1 cup vinegar
- 1 head garlic minced
- 2 tsp. cracked black peppercorns
- 2 to 3 Tbsp. rock salt or sea salt
For the spiced vinegar dipping sauce:
- 1/2 cup vinegar
- 1 pc onion minced
- 3 cloves garlic crushed
- 1 tsp. cracked black peppercorns
Instructions
How to Cook Daing na Manok
- Cut the whole chicken in 4 pcs. You can also use the choice parts of the chicken like the thigh, legs or wings. Cut some slits on the chicken skin and meat.
- In a large bowl or basin, combine vinegar, garlic, black peppercorns and salt. Mix until the salt is dissolved.
- Add in the chicken and rub the vinegar mixture on the chicken then arrange the chicken in the basin to fit them and well soaked with the marinade.
- Marinate the chicken for 1 to 3 hours. If you want to keep it in the fridge or overnight, discard the marinade so it will not become too salty and too sour.
- Heat cooking oil in wok or pan, about 3 cups. Fry the chicken for 15 minutes or until golden brown.
- Serve with spiced vinegar as dipping sauce. Enjoy!
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