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Marinated Chicken

Sarsa Sauce

  • Garlic 20.0 g
  • Onion 60.0 g
  • Liver Spread, 2 cans 170.0 g
  • Vinegar 40.0 g
  • Bay Leaves, 1 pc 1.0 g
  • Black Pepper, to taste
  • Brown Sugar 80.0 g
  • Water 350.0 ml
  • Panko 20.0 g
  • Roasting Chicken Jus, to taste
  1. Marinated Chicken

    15 minutes
    1. Place everything in a non-reactive bowl.
    2. Whisk well together until fully incorporated.
    3. Pour over the marinade to the chicken and evenly mix or massage.
    4. Place everything, together with all the marinade, in a Ziplock or vacuum bag.
    5. Set aside in the chiller for 24 hours.
  2. Roasted Lechon Manok

    45 minutes
    1. Cook in a pre-heated oven 150°C for the first 30 minutes.
    2. Increase the temperature to 180-190°C for another 30 minutes.
    3. Reserve roasting jus for sarsa.
  3. Sarsa Sauce

    30 minutes
    1. Sauté the onions and garlic with little oil.
    2. Add the liver and sauté until dry.
    3. Add the vinegar and bay leaves.
    4. Next, add the water and Knorr Chicken Broth then bring to a boil.
    5. Afterwards, add the sugar and pepper, bread crumbs, roasting chicken jus. Bring again to a boil to thicken.
    6. Puree the sauce and stir in Knorr Liquid Seasoning.