Pinaupong Manok

Pinaupong manok sa asin is roasting chicken in a bed of salt in a sitting position. That is why is called “pinaupong manok” (sitting chicken) because of the way it is cooked. But you can also make the chicken rest on its breast or back. What is only important is to roast it over a bed of salt. The salt is embedded on the bottom of the pot, traditionally an empty clay pot. But stainless pot can be use if a claypot is not available. A pressure cooker can also be used to shorten the cooking time. No need for an oven, just put the pot over the fire and pot will serve as the oven for roasting the chicken.

To cook pinaupong manok; In a large clay pot, pour the rock salt in the bottom and line with banana leaf. Set aside. Clean the chicken thoroughly inside and out. Drain afterwards for a few minutes. Then rub with a patis and pepper inside and out thoroughly. Peel the onion and slice into quarters. Wash the lemon grass and cut the root and weed out the dried leaves. Pound it using the blunt edge of the knife and tie the whole bunch into a knot so the leaves won’t scatter. Stuff the chicken cavity with crushed garlic, sliced onion and lemon grass. Arrange the chicken into the claypot in a sitting position with the opening of the cavity facing down so that the heat will penetrate inside the chicken cavity. Cover tightly as much as possible and cook over a slow fire for about 2 hours until the chicken is cooked and tender.

Print Recipe

5 from 2 votes

How to Cook Pinaupong Manok sa Asin (Chicken Roasted on Rock Salt)

Prep Time20 mins

Cook Time2 hrs

Total Time2 hrs 20 mins

Course: Chicken Recipe

Cuisine: Filipino

Servings: 4 servings

Author: Manny

Ingredients

• 1 whole dressed chicken about 1 kilo
• 1 kilo rock salt
• 1 teaspoon ground black pepper
• 1 bundle of tanglad leaves
• 1 bulb red onion
• 4 cloves of garlic crushed
• 1 tablespoon patis or fish sauce
• 1 piece banana leaf for lining the rock salt bed

Instructions

How to cook pinaupong manok:

• In a large clay pot, pour the rock salt in the bottom and line with banana leaf. Set aside.
• Clean the chicken thoroughly inside and out. Drain afterwards for a few minutes.
• Then rub with a patis and pepper inside and out thoroughly.
• Peel the onion and slice into quarters. Wash the lemon grass and cut the root and weed out the dried leaves.
• Pound it using the blunt edge of the knife and tie the whole bunch into a knot so the leaves won't scatter.
• Stuff the chicken cavity with crushed garlic, sliced onion and lemon grass.
• Arrange the chicken into the claypot in a sitting position with the opening of the cavity facing down so that the heat will penetrate inside the chicken cavity.
• Cover tightly as much as possible and cook over a slow fire for about 2 hours until the chicken is cooked and tender.
• You can also use stainless steel pot or a pressure cooker.
• The cooking time using a stainless steel pot is 1 hour while pressure cooker is only 30 minutes.
• Please take care not to let the chicken touch the sides of the metal pot.