Makes 4 to 6 servings
Preparation and cooking time: 1 hour


½ kilo chicken breast
3 tablespoons minced garlic
½ cup minced red onion
3 tablespoons grated ginger
4 pieces lemongrass, smashed and sliced
¼ cup calamansi juice
½ cup coconut vinegar (Sinamak)
⅔ cup soy sauce
1/2 cup brown sugar
Salt and pepper to taste

4 cups chicken stock
1 tablespoon cornstarch mixed with 2 tablespoons hot water (slurry)

Inasal Flakes:
Annatto oil for sauteeing

3 pieces eggs, cooked sunny side up
3 cups cooked rice


1. In a bowl, add the chicken and marinade ingredients. Set aside in the refrigerator for least 3 hours.

1. In a pot over medium heat, combine chicken stock and marinade with chicken and bring to a boil. Simmer for about 20 to 30 minutes. Remove chicken and continue reducing the sauce. Add cornstarch slurry and mix the thickened sauce. Set aside and strain.

Inasal Flakes:
1. Pat dry the chicken and shred into flakes.
2. In a pan, heat annatto oil and saute chicken shreds until crisp. Add a bit of the sauce, about 1/2 cup, and mix.

1. Serve with the sauce, cooked rice, and sunny side up. Enjoy hot!

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