做法
- 做腌料:在宽盘中混合卡曼桔汁、醋、切碎香茅、大蒜、姜、酱油、红糖、胡椒和盐。搅至糖溶化。
- 加鸡块。彻底按摩。冷藏至少4小时,理想12小时。巴科洛德标准是过夜;卡曼桔香茅香气深度渗透。
- 做胭脂刷面油:把60毫升油和黄油与胭脂籽以小火加热5分钟,直到油变深橙。过滤丢弃籽。这'鸡油'在桌上浇在米饭上。
- 点燃炭火炉——巴科洛德inasal尽可能用椰壳烤,否则用硬木。签名烟熏味来自燃料。
- 在中热炭上烤鸡15到18分钟,每3分钟翻一次,频繁刷橙胭脂油。皮应变深橙红、上釉、略焦化。
- 盛到木板上。立即配蒜饭、一小碗sinamak(辣椒香料醋)、atchara、卡曼桔和一小碟温鸡油用于浇饭上桌。这餐在桌上搭建:把鸡油浇在米饭上、鸡蘸sinamak、atchara作清口。
Common questions
Can 巴科洛德烤鸡 be made ahead?
巴科洛德烤鸡 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 巴科洛德烤鸡 spicy?
巴科洛德烤鸡 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 巴科洛德烤鸡 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 巴科洛德烤鸡 to make at home?
巴科洛德烤鸡 sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 巴科洛德烤鸡 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Chicken inasal是西内格罗斯巴科洛德的菜——这座城市与这道菜如此相关,以至于'去巴科洛德'对许多菲律宾人就是吃inasal。本地鸡(manok ng bukid)比商业鸡瘦韧;长腌是软嫩和入味的关键。最大的inasal连锁Mang Inasal2003年在伊洛伊洛创立,把这道菜推向全国。鸡油——希利盖农语叫'tagboryo'——不可妥协;没它的米饭就只是普通米饭。
