asadong manok is my ultimate comfort food (well, ultimate is neither singular nor superlative, is it? he.he.). the way we do it in these parts, we “singkutsa” the meat first, after it has been seared to seal in the juices (this is literaly low-fire marinade, or marinating while cooking) . the marinade is simple — garlic, onions, soy sauce, with bay leaves and pepper corns optional. after the meat is tender and it looks like a wet adobo, it is poured into another saute of garlic, onions and fresh tomatoes, and then allowed to stew a long time until the tomato/soy sauce “separates” from the oil. by then, the oil would have been infused with the flavors of the chicken and seasonings, such that it can be poured into hot rice by itself and ulam na! 🙂 (the restaurants that serve chicken inasal also have that oil if you request for it).
the asado is eaten best if it has matured a day or two. i remember during christmas and fiesta my lola cooks a whole kaldero, and then we just keep reheating it. the sauce goes into further reduction and is concentrated in thickness and flavor, and the meat separates into bits… similar to pulled pork, just this time it’s pulled chicken strips. 🙂 sometimes we also cook a combo of chicken, pork and lengua (tongue) for asado. that’s normally reserved for special occasions but i’ll post a pic of that too 🙂