Chicken Barbecue and Java Rice
Inspired by the beautiful posts from Trish at Sugarlace, I’ve attempted to make a very typical Filipino dish. We used to have this at a restaurant in the Philippines called Alex III and occasionally for Sunday lunch at my grandmother’s house. Another version of this dish is to cut up pork belly or shoulder and marinate overnight in the recipe below. The next day, thread the pork pieces on pre-soaked bamboo skewers and grill.
This dish is traditionally served with pickled vegetables, Philippine Style called Atchara.
Chicken Marinade – serves 6
- 12 chicken thighs (or a combination of thighs and drumsticks)
- 1 can of sprite
- 1 cup dark soy sauce
- 1/2 cup brown sugar
- 6 cloves of crushed garlic
- salt and pepper
Marinate the chicken pieces in the refrigerator for at least 2 hours or overnight if possible. When ready to cook, bake the chicken in a 180c oven for 40 minutes. The reason I do this is because the marinade contains a lot of sugar, pre-baking the dish ensures that the pieces are cooked prior to grilling. Grilling without pre-baking may result in burned chicken pieces! If you are not grilling the chicken after, continue to bake for another 20 to 30 minutes until the pieces are thoroughly cooked.
If grilling the chicken, fire up the barbecue and grill for around 10 to 15 minutes. Baste the chicken pieces frequently with the leftover marinade.
Java Rice – serves 6
- 6 cups cooked rice (cooked a day earlier and left in the refrigerator to cool)
- 3 tablespoons peanut oil
- 6 cloves crushed garlic
- 1/4 cup light soy sauce
- 1/4 cup tomato sauce (ketchup)
For the rice, heat the oil in a large work and add the crushed garlic until fragrant (around 30 seconds). Add the salt and pepper and then the rice. Fry the rice for a few minutes, making sure to separate the grains with the back of a wooden. spoon. To finish, add the soy sauce and ketchup and fry for another two to three minutes.
Trissalicious 