Name: Soy-Tanglad Chicken with Peanut Sauce
Prep time: 4 h
Cook time: 1 h 30 min
Total time: 5 h 30 min
Yield: 5 servings
Ingredients: ½ cup native soy sauce; 3 tbsp xiaoshing wine; juice of 3 large calamansi; 3 garlic cloves; 1 tsp salt; 1 tsp ground black pepper; 1 (2 kg) chicken; 6 stalks lemongrass; 2 small whole red onions; 1 cup creamy peanut butter; ½ cup grated ginger; 2 tbsp sugar; 1 tsp garlic powder; water, as needed

1

In a bowl mix together the soy sauce, xiaoshing wine, calamansi juice, smashed garlic, salt and black pepper. Set aside.

2

Stuff the onions and lemongrass in the whole chicken. Massage the marinade all chicken skin and inside as well.

3

Let the chicken marinade overnight in the refrigerator for at least four hours. Don’t forget to turn over the chicken so that the sides will be evenly marinated.

4

When ready to cook, remove the chicken from the marinade.

5

Set the chicken over a baking tray and let it roast in a preheated 175°C/350°F oven for 1-½ hours. Occasionally baste the chicken with the leftover marinade until it has cooked.

6

While the chicken is cooking make the peanut sauce. Mix all the ingredients together and set aside. If you find it too thick then add a bit of water to thin it out.

7