Inasal Fried Rice

4 tbsp garlicminced

¼ cup red onionminced

1 tbsp ginger grated

2 stalk lemongrasssmashed and sliced

5 tbsp calamansi juice

3 tbsp coconut vinegar (sinamak)

¼ cup soy sauce

¼ cup brown sugar

saltto taste

ground black pepperto taste

4 pcs chicken thigh filletskin on

1 ½ cups chicken stock

3 tbsp annatto oil

2 tbsp butter

2 cups ricecooked

2 eggsscrambled

Marinate meat

Mix together garlic, red onion, ginger, lemongrass, calamansi juice, vinegar, soy sauce, brown sugar, salt, and pepper in a bowl until well combined. Add chicken and marinate for at least 3 hours.

Make sauce

In a pot over medium heat, combine chicken stock and marinade with chicken and bring to a boil, simmer for about 20 – 30 minutes. Remove chicken and continue reducing the sauce into a thick consistency. Strain sauce.

Coat chicken

Drain chicken and pat dry. Shred into flakes. Toss in sauce to coat.

Fry chicken

In a large pot, combine annatto oil and butter. Fry the shredded chicken until crispy. Set aside some inasal for topping.

Add rice

Add rice and toss until everything is well incorporated. Serve hot with a side of scrambled eggs.

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