CHICKEN ASADO

Whenever I make asado I usually use a whole chicken; not cut up in pieces like this. Unfortunately, I cut those since they were intended for another dish, so I made do. This is the recipe I learned from my mother in law. 

                INGREDIENTS 

1 whole chicken, in this case I had them cut up

3-4 tbsps canola oil

                   Marinade

1/3 cup soy sauce 

2 tbsps cooking wine

1 star anise

1 small cinnaamon bark

1 big bay leaf

1/4 tsp marjoram 

1/4 tsp thyme 

1/2 tsp ground pepper 

2-3 medium tomatoes chopped 

1 big onion chopped 

juice of 3 calamansi

2 tsps minced garlic

1 tsp salt

                PROCEDURE 

1. wash chicken with baking soda, rinse well and dry with paper towel
2. Mix in all the marinade ingredients and cover the chicken well. Allow to rest for a minimum of an hour but marinated overnight will give the best result.

1. In a skillet that can accommodate the chicken, on medium heat put in oil.
2. Drain chicken before frying. Set aside marinade

Fry chicken until golden

1. Put back the chicken into the marinade dish, and transfer oil in a separate container.

1. Transfer the chicken along with marinade in the skillet and simmer in medium heat until chicken is tender.



1. Pick up the chicken pieces to put in a serving dish and set aside
2. Strain the remaining liquid using a spoon to push down all the liquid

1. Put back strained liquid in the skillet, and allow to boil
2. In a separate container pour 1/2 cup water and add 2 tsps corn starch to thicken sauce.
3. When sauce is thick, pour that over the chicken in the serving dish
4. And this dish is done.