Soy-Tanglad Chicken with Peanut Sauce

Chicken

½ cup native soy sauce

3 tbsp xiaoshing wine

juice of 3 large calamansi

3 garlic clovessmashed

1 tsp salt

1 tsp ground black pepper

1 (2 kg) chickencleaned and pat dry

6 stalks lemongrasscrushed

2 small whole red onionsquartered

Peanut Sauce

1 cup creamy peanut butter

½ cup grated ginger

2 tbsp sugar

1 tsp garlic powder

water, as needed

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

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

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.

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

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.

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.

When the chicken is done remove it from the oven and transfer it to a serving plate. Serve with peanut sauce.

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Soy-Tanglad Chicken with Peanut Sauce