How to make easy ‘Asadong Manok’ | Farm To Table - video Dailymotion

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Aired (January 19, 2025): In this episode, Chef JR Royol transforms ‘Asadong Manok’ into a dish that delivers Filipino flavor and world-class satisfaction!  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

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00:00When we think about what are the components, why I think the Filipino flavor is really world-class,

00:12it's because of the combinations that we tend to apply to dishes that are original to us,

00:19or maybe we just copied it and added it to our culture.

00:24But for us, you'll notice that we always want to have a balance.

00:29And I think asado, at least our version of asado, truly represents our approach to culinary.

00:38The ones at least that I've tasted in the past are the asados that are balanced of salty of course,

00:46there's sourness from tomatoes that we are using,

00:51there's calamansi that we marinate, and then there's a little bit of sweetness.

00:56And because you already have those foundations, it's very easy to elevate by adding in a little kick to the chili.

01:04So the dish becomes very complex.

01:07So let's make a quick asado ng manok.

01:10So I have here our garlic, onions, leeks, and our chicken.

01:26So once we give our chicken a nice browning, we can now saute it.

01:48Before that, I'll just remove the excess oil.

01:54So definitely because of the chicken flavor infused here, we can use this for future dishes.

02:06At this point, we'll just make the sauce.

02:09We'll just make the flavor.

02:10So we already have the fonds or the caramelized bits.

02:15We will basically deglaze it with our tomato.

02:20If you're going to do this later, it's better to use fresh tomatoes by all means.

02:30So what we're saying is that one of the identity of the Filipino version of asado that is a little bit salty,

02:36this is the ingredient that will give that.

02:40And then you can intensify that by adding in later on, which we will also do, calamansi juice.

02:47For others, especially if it's for a feast, they marinate it with calamansi juice, soy sauce.

02:57As you know, if you're going to use fresh juice like this, I always advise to add it at the end

03:04so that the freshness of the juice won't be lost in your palate.

03:09Then we're just going to season this with soy sauce.

03:12With this combination, our tomatoes and then the soy sauce will give us an amber shade,

03:18a deep orange color.

03:21We're just going to bring this together.

03:25Let's move on to our other ingredients for sautéing.

03:27So we have here onions, leeks, and garlic.

03:30If you'll notice, my garlic and onions are quite large.

03:36Because the technique that we're using is actually braising.

03:39So the cooking process of our asadong manok is quite long.

03:45And by that time, I still want to heat up the pieces of garlic and onions.

03:54Then finally, just to balance the sourness of our tomatoes,

04:01we're just going to add one to two tablespoons of brown sugar.

04:08And then we're just going to lower the temperature.

04:10We're going to cook this for 45 minutes to an hour.

04:14And then finish it off with calamansi juice.

04:17It's time to serve.

04:38And we're just going to finish it off with our calamansi juice

04:42for the super kick of sourness at the end.

05:08Laban!

05:11Get the sauce.

How to make easy ‘Asadong Manok’ | Farm To Table

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