you know that one of my favorite dishes is tinolang manok, which we usually cook with tanglad (lemongrass). but when there are leftover chicken parts and we fry these the day after, i hate the taste, it doens’t work.
however, that has changed. i guess it’s in the way of frying. we were served these native (free-range) chicken which were stuffed with lemongrass and then fried whole in a tub of oil. they were fantastic! there was just a hint of lemongrass (unlike the tinola version where it has seeped too much into the chicken, thus overpowering the poultry flavor). here, it tasted like chicken, first and foremost, then a hint of the herb. of course, it helped that frying it straight made the skin crunchy and delicious.
i have to try doing this soon. maybe also a variation by stuffing pandan inside the cavity too.