Pinaupong Manok (Sitting chicken) is easy and simple dish to make. Once loaded over the fire you will do nothing but wait until the cooking time has already been reached. While the chicken is being cook, you don't need to open the casserole to maintain the heat inside and to prevent moisture to evaporate. You don’t have to worry, the chicken will not be dried up. Just keep the lid of the casserole close and intact.
The sitting chicken may not be appealing to your eyes once done. Its color still white after cooking (sometimes it is called white chicken), however, it is a very delicious dish and I assure that you will crave for it.
1 kilo whole chicken
3~4 cups of salt
2 tablespoon ground black pepper
Dipping Sauce Ingredients:
¼ cup of soy sauce
1 piece siling labuyo (chopped)
3~4 pieces calamansi fruit
1.Inside the casserole, cover its base and wall with banana leaves. The purpose of putting leaves is to ensure the chicken from touching the walls of the casserole. If your casserole is wide enough then there’s no need to use banana leaves.
2.Rub the chicken with salt and pepper including inner cavities. Make a cut on the breast of the chicken to ensure seasoning to penetrate and be cooked.
3.Spread the 3~4 cups of salt on the floor of casserole.
4.Lay down the chicken and have it seated (literally in a sitting position) over the bed of salt.
5.Cover the casserole.
6.Set the fire in low setting. Chicken will be cooked in 60~70 minutes.
7.Serve with a dipping sauce – mixture of soy sauce, calamansi and siling labuyo.
CAUTION: Do not attempt to open the casserole or lift the cover while still cooking. This is to prevent the moisture to escape as well as to maintain the temperature inside the casserole.
You may opt to use your favorite herbs to your chicken to make the dish more appetizing.