Ingredients
| Chicken Inasal | |
| 30 ml (2 tbsp) | Calamansi extract |
| 15 g (1 tbsp) | Lemon grass, julienned |
| 5.63 g (1 tbsp) | Garlic, minced |
| 0.94 g (½ tsp) | Pepper, ground |
| 30 g (¼ part) | Chicken breast |
| 5 g (1 tsp) | Annato seeds (Atsuete) |
| 15 ml (3 tsp) | Cooking oil |
| Ensaladang Pako | |
| 30 g (⅛ cup) | Pako tops, boiled |
| 5.63 g (1 tbsp) | Onion, chopped |
| 1.6 g (1 tbsp) | Tomato, chopped |
| 160 g (1 cup) | Steamed rice |
| 35 g (1 slice) | Pineapple slice |
Cooking Instructions
Chicken Inasal
Combine the following for marinade: calamansi extract, lemon grass, ginger, and pepper.
Massage the chicken with the mixture and set aside in the chiller for 30 minutes. Sauté
annato seeds in oil until the oil becomes dark orange in color. Remove seeds then let cool.
Coat the meat with annato oil before roasting.
Ensaladang Pako
Combine all ingredients and chill before serving.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 427 kcal | Energy |
| 13.5 g | Protein |
| 156.9 mg | Phosphate |
| 41.3 mg | Sodium |
| 497.5 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |