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Fried Chicken Manong Style

filipino, chicken, grains, marinades

1 cup soy sauce
1 teaspoon sesame oil
1 juice of one lemon
2 tablespoon ginger, sliced thin and
1 lightly smashed
1/2 head garlic, peeled and
1 minced
1 small bunch parsley, chopped fine
1/4 cup fresh rosemary, chopped
1/2 teaspoon pepper
1 chicken cut in pieces,
1 skinned, washed and dried
1 thoroughly

Emil De Guzman spent years living with and advocating the rights of the manongs -- the first generation of Filipino immigrants who worked the fields and filled service industry positions up and down the west coast. He learned their cooking secrets and his passion for food continued though times and careers changed. This is an adaptation of his version of fried chicken which includes rosemary and parsley - not exactly Filipino herbs. But with or without rosemary, you'll have to agree that Colonel Sanders would never recognize the dish. Mix soy sauce, sesame oil, lemon juice, ginger, garlic, parsley, rosemary and pepper. Place chicken in marinade using shallow bowl or plastic bag and turn the chicken to insure it is coated. Marinate chicken overnight, turning several times. Remove the chicken from the marinade and wipe lightly to remove herbs, ginger and garlic. Heat approximately 1/8" to 1/4" of oil on high. Fry 8 minutes to a side to achieve a crispy brown layer. Lower fire to medium and continue frying for another 20 to 30 minutes keeping close attention to avoid blackening or burning.

Yield: 1 servings

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