Manok Bisaya / Free-Range or Native Chickens + Some Fowl Humour!


Native chickens, whether from the North or South, taste better, in my opinion. They have more flavor, character and grit. They are often much leaner/tougher than farm raised chickens, but for certain dishes, that is highly desirable. I recently had a superb tinola made with native chicken and malunggay and lemongrass that had been cut just minutes before and I can tell you it was much more memorable than some really pricey soups I have ordered in fancy shmancy restaurants. When I used to visit my grandparents in Cebu during summer vacations, my grandmother, a doctor, would almost always serve a soup made with native chickens and malunggay. But what used to shock me no end, as a city slicker 8 year old, was that she had many grateful patients (who she had treated and never asked for payment if they couldn’t afford it) who would often line up outside her front gate to seek more medical care and would bring native chickens, a piece of broken antique pottery, a skull or teeth as a token gift for the doctora. Often, our lunch was a freshly whacked native chicken from a patient’s back yard. Too real for an 8 year old…


Today it is rather difficult to find real native chickens in a large city, but in the provincial countryside, they are still a very common site. These vendors were selling their native chickens streetside, close to the Bogo market in Northern Cebu. And I stopped to take a few photos but didn’t buy any chickens that day. Which brings me to my fowl humour for the week. A cousin of my wife owns a large poultry farm in Rizal. One day, he had a new helper in the house, and as he jumped into the car to do some errands, he instructed the helper to take one of the live chickens and “dress it” for the luncheon meal. The helper looked a bit bewildered, so the cousin explained further that she had to pluck off its feathers and wash it to make sure it was ready for cooking. When he returned a few hours later, he was met by the helper who looked a tad cross with the cousin, and the helper was in a fowl mood (sorry for the pun, it was intended). When asked where the dressed chicken was, she pointed to the back yard. And when the cousin went out back, he found a de-feathered chicken, fresh from a bath, running around “naked.” He forgot to tell the helper to KILL the chicken first. Instead, she grabbed the chicken, and with it complaining at the top of its lungs, she plucked off all its feathers then gave it a bath! I kid you not. This is a TRUE STORY. And while it may incite the ire of animal rights activists around the planet, you can’t make these things up. Needless to say, this chicken story has become a family legend… :)


Back to the native chickens in Cebu, they were asking some PHP100-120 per kilo for the live chickens. Actually, they were more expensive than say a dressed Magnolia chicken from the grocery, plus you have to deal with killing and dressing it! But for broths, soups, long cooking stews, I would take a native chicken any day…



73 Responses

  1. My mom does chicken mami using native chicken. For Christmas, we always have native chicken & pork ribs “nilaga”. I’m not sure if this dish is Nueva Ecija based. We raise native chickens on our farm in Nueva Ecija feeding them only palay. Delicious as chicken/pork adobo too but takes a lot longer to cook.

    Last Tuesday night, we have guests over for dinner. One of them my cousin and her american actor husband. He said 1 whole native or free-range chicken in chic terms, costs $35 at Whole Foods Market. When I said it’s P200 here in Manila, he could not believe it. And when I’m in the province we just get it from our farm, he was flabbergasted hahaha

  2. I like tinola made with native chicken than supermarket chickens. Somehow, they just taste better. No need to add those artificial stuff. Lucky me, I get to have this soup as often as we want as we do raise some chickens in our farm. Yummy with lots of green papaya and tanglad! =)

  3. hahaha! that was a wicked story MM! :)

    native chickens are still quite common in capiz, so everytime i go home my aunt will always serve us binakol, etc.

  4. HAHAHA!!! What a hilarious chicken story. No wonder the maid (and the chicken, presumably) was in a fowl (ahem!) mood!

    Speaking of native chickens, MM have you tried lugaw with dried, boiled chicken blood? We used to have it when we visited with grandparents in Bulacan. It sounds gross but believe you me, all of us in the family fight over the stuff.

    Thanks for making my day with the clucky chicken story!

  5. I like your site! It makes me feel as if I am home again. Keep on blogging!

  6. I learned the hard way that native chicken doesn’t make for good roast chicken, well, not the one hour roasting anyway that you can do with most of the dressed supermarket varieties. Unfortunately I had guests to feed and was panicking when the chicken was still as tough as leather. Good thing I had lots of eggs to make omelets with. Eggs, chicken, same banana lol

  7. My most memorable encounter with a native chicken was back in grade school. I had to make a report on how to dress a chicken for home economics. After my report, the teacher tells me to demonstrate with an actual live chicken for the next meeting. Yeaaaaah. That’s what 12-year olds should be doing: killing and dressing chickens in class!

  8. Lola informed Lolo one morning in the 50’s that the market allowance had to be increased as prices were up. Lolo, a sabongero who raised imported “Texas” for the cockfights demurred, inspected his roosters, each one given a name, and went to the office. He came home that day for lunch, looked out the window and said “Where is Pua (red)? Lola replied: “In your soup”.

  9. that’s what kind of chicken I used to eat back home (in my province). we grow our own chicken. oh,I miss those days.

  10. LMAO @ Marketman’s dressed chicken story and
    @ sister’s Chicken Soup for the Sabongero’s Soul story!!!

    Anyway, I agree that native chicken tastes better. When I visited my grandma for summer break last year, she cooked native chicken and malunggay for me… I’m still dreaming about it up to now! :-) On that same vacation, I videotaped my folks dressing chickens and killing/torching goats and showed my friends. The response was a loud shriek and a warning that there could be animal rights activists watching us (we were at the campus computer lab at that time). hehe

  11. HAHAHAHA! Thats one hell of a chicken story, MM!!!

    The Bogo market is also a great place to get fresh fish.

  12. What a funny story indeed! Hahaha.
    Native chicken is definitely tastier, no doubt about that especially when used for soups, although in our place, it is much more expensive about 160.00/kl., dressed.

  13. Hehehe, I just could not stop snickering here in the office! While my first reaction to your story was “kaluoy man sa manok!”, I couldn’t help but picture a naked chicken walking around. Hihihi…

    Quillene: when I was a kid my lolo would kill a chicken, drain the blood into a bowl of rice with chicken intestines (isaw) and “saing” it in a palayok over a wood fire. I eat dinuguan but for some strange reason I could not bear to eat this. Maybe it was because he slaughtered the poor chicken in front of me. To think I was the one in-charge of feeding the chickens in the morning, this was quite traumatic.

    Sister, my mom did the same to my brother’s pet rooster Puraw (Ilocano for white). Puraw became arroz caldo. Hehe…

  14. HAHAHA! Now, that’s a good laugh. Have you heard of Darag MM? that’s a native chicken variety in Iloilo, more superior than the regular native chicken. There is a consortium of universities here (like UPV & WVSU) which are into more research and promotion of Darag Chicken.

    I remember knowing how to dress native chickens when I was a teen. Now, I just hand it over to our “house angels.” I couldn’t seem to bear it anymore.

    Last summer we had 8 chicks running around our yard. Mortality was high, only 2 grew up to be possible prospects for a good tinola. I felt sorry for the chickens; napamahal na sa amin so we spared them. Eventually, they disappeared. Probably ended up on somebody else’s dinner table.

  15. i grew up with native chicken as our housemates. they have their own coop under the house. and they are the emergency source of dinner when we have surprise visitors. so, i was trained to dress the chicken in two ways, this depends on who is the visitor.

    first, is the common way. cut the neck and bleed the chicken into a bowl of rice(malagkit preferably), then pouring hot water on the chicken to easily pluck the feathers off.

    second, is the tradinional way. slowly hitting the chickens’ wings (anterior side)until it turns black thereby clotting the blood on the wings and slowly killing the chicken, then burning the feathers off over a wood fire, this was prefered to keep the skin juicy and flavorful. this is what they call now as pinikpikan.

    i live here now in texas, and i still continue to buy free range chicken which looks and tastes like our native chicken at the local flea market. with a couple of malunggay trees at my backyard, linagang manok is just a dish we can have anytime.

    am interested in using lemon grass with the dish. when do you put it in?

  16. Yes, they are the best in soup and stew. Love them a lot in sinampalokang and arroz caldo. Sister, it’is hilarious. I thought this musing story landed itself in komiks, telenovela or kuwento ni Lola Basyang never strike me happening in a real life. Pua ended up its day in the arena but proved itself well in a bowl of soup!

  17. They also make the best tasting chicken when used for making Hainanese Chicken with the rice!!! I learned to make this dish from my mother-in-law but I put my own twist which my husband and children says it’s better…with 4 different dipping sauces…Try it MM and Maria Clara and it’s comfort food as well esp. the rice! Let me know if you want to learn how to make it..easiest thing in the world to make and sooooo GOOD!!!

  18. betty q: I believe you! It must be finger-licking good. If you do not mind sharing your secret recipe and the twist you added to it very much appreciate it. Come to think of it, I do not need to travel to Singapore to get a taste of this chicken right in my own kitchen. Thanks a million again.

  19. “When I used to visit my grandparents in Cebu during summer vacations, my grandmother, a doctor”…such modesty!

  20. betty q, I want the recipe too, ever since i watched anthony bourdain’s No Reservation in Singapore naglalaway na ako, i want in fact i am planning to cook it tommorrow please..

  21. My daughter is into organics, no preservatives food. Same with meat, poultry.. and no pork please. On chicken, and eggs, they have to be “free range” no antibiotic. Well, I told her, when she comes with me to the Philippines, and we stay in Quezon Province, I can assure her that the chickens comes from cousin’s yard, and they are really really free range. Sometimes, sobrang ligaw talaga na ayun at nasa kapitbahay na sila.. naliligaw sa kanilang bakuran.

  22. MC and Alilay: make sure you have the appetite for this one…it is “MAKANIN”!!! My mom-in-law cooks this for Chinese New Year…so she cooks the dressed free-range chicken whole. So it cooks faster, I cut it into 4 pieces. So in a big pot, I add enough seasoned chicken stock to fill half the pot. If you don’t have the stock, you can use the CHICKEN BROTH POWDER dissolved in water. Then I bruise 4 or 5 green onions, whack with back of a knife a big knob of ginger and add it to the pot. Add about 2 tsp. sesame oil too. Let it come to a BOIL. Then add your chicken pieces. Cover with LID. Let it come to a boil and immediately, turn off the heat. Cover with LID and let it cool in the steeping liquid. I usually do this in the morning and it’s ready for supper.

    Dipping sauces:
    1. Chop a bunch of green onions, and finely mince a really big knob of ginger. It’s up to you if you want more ginger or green onion. I use about equal proportions of green onion to ginger. Then heat about 1 cup of canola oil to REALLY SMOKING HOT!. This is what gives it the smokey Chinese taste. Put ginger-green onion mixture in bowl. Place the bowl in the sink in case it splatters when you pour the hot oil. Season it first with salt, pepper and a pinch of 5 spice powder. Then pour the hot oil over it.

    2. Place about 3 to 4 tbsp. of Vietnamese chili garlic sauce in a little bowl. Add about 2 tbsp. rice vinegar and 2 to 3 tbsp. of sugar. Adjust seasoning …more like sweet hot sour taste.

    3. in a little bowl, put about 1/2 tsp. garlic powder, 1 tsp. ground black pepper, 1 1/2 tsp. salt, 1/2 tsp. 5 spice powdr. Blend together and add a little oil from the saesoned ginger green onion sauce

    4. XO sauce if you have it. Have you made it yet Maria Clara and MM?

    Then the rice:…wash your rice and put in rice cooker. I cook about 4 cups of rice. So I add 3 big heaping tablespoons of the GINGER_ GREEN ONION sauce to the rice. In place of the water, use the SEASONED CHICKEN STOCK that you used to poach the chicken.

    Chop the chicken to small serving pieces the way they do in Chinese meat delis and VERY LIGHLTY BRUSH WITH SESAME OIL.

    This dish is really awesome!!! GUARANTEED!!!

  23. When I was a kid, I saw a de-feathered chicken running around “naked” in our street, for real! I’m guessing the helper from your story once lived in our street? =D

    Good entry from betty q. Will have to try that. Looks simple enough.

  24. I don’t think I have the skill nor guts to dress a chicken. I’d rather get them neatly packaged skinless and definitely headless.

  25. Betty q: Thanks a million for unraveling the Hainanese Chicken recipe. It sounds like a 1-2-3 job no sweat at all except for Sauce Number 1 hot canola oil reaching the smoking point and the rest is a kindergarten job!

  26. Betty q: Yes, I made the Xo Sauce. It is indeed delicious especially in fried rice with scrambled eggs!

  27. There is native chicken for sale in the Divisoria Mall wet market, if anyone is interested. My mom bought this for me to cook in tinola when I was recoverring from childbirth.

  28. hahahaha!!! absolutely hilarious. my vivid imagination has floored poor me once again. poor chicken though. i would’ve called a ‘technical fowl’ on the maid. :-D

  29. Growing up in Cebu, i took it for granted that we were eating native chickens more than the regular ones. This might sound weird, but my cousins and i actually looked forward to Sunday merienda where we indulged in chicken bbq, atay (liver) and kasing-kasing (heart)bbq and puso. We had Manang Conching who used to sell native chicken barbeque in our property for over 20 years, and now she has her own store and her native chicken is very popular in cebu =)You should try it sometime MM! =) i think her eatery is in the reclamation area =)

  30. yup MM, the best for tinola is the native chicken. here in my lola’s place in Pampanga, we use the liver, gizzard and blood too. to give the broth an extra kick we use the “manibalang” papaya instead of the green one. using it gives a hint of sweetness to the broth! dang, I remeber my Apu!

  31. Jenny, are you referring to the basement of the Divisoria Mall? The one with a ramp going down, near the rest(less)rooms? Will they kill/dress the chickens for you or you have to do it yourself?

  32. oh. we just recently had our native chicken tinola with green papayas and lots of dahon ng sili (they’re many but they shrink very much ^^) and it was superb! native chicken were very much tasty than any other chicken! we have 10 natives in our freezer, and i’m worried how long it will take to keep it fresh. my dad said: “pagpatungpatungin niyo lang para meron pa tayong native sa isang taon.” hmm… i wonder if he’s just joking or what, but i hope he is. -_-

  33. thanks bettyq my chicken is thawing in the ref right now and i am assembling all the ingredients for the sauce, yippe i have sriracha and sesame oil what is in the XO sauce can u share that too? thanks a million i know makanin talaga ito i am preparing a whole chicken for two people only me and a friend of mine i always prepare dinner for her every friday yummm she said she’s not going to eat lunch today.

  34. If this unfettered preliminary lives of free-range chickens is such an ideal existence why do we condescendingly sum-up abject poverty’s hand-to-mouth improvidence as “isang kahig, isang tuka?”

    The tinola they served at Capitan Tiago’s late October dinner was different in that it had squash instead of the green papaya we are now used to in Manila and since battery fed chicken is at least another century away into the future, the chicken was very likely native and free-range. To his intense annoyance though, Fray Damaso got mostly squash and a piece of neck and a wing tip while Ibarra got the choice gizzards.

  35. To Alilay: I have Xo Sauce at home that I can share with you. Give me your email address. Thanks.

  36. To Alilay only: If you are hesitant to give out your email address, which I do not blame you – I will be at A Grocery Warehouse tomorrow Saturday April 26th at approximately 7:45 p.m. The reason being late that is when the crowd subsides. The store is a riot earlier in the day. I will have a jar of Xo sauce for you. I will be awaiting by the fresh tomato/garlic/onion stand right at the entrance of the store. Just let me know if this is feasible with you through this post otherwise I looking forward to meeting you tomorrow. My apology and thanks MM.

  37. Hi Alilay: XO sauce is what I call Chinese Alamang or Bagoong. It doesn’t have the fishy taste though like Alamang or Bagoong. I must warn you though…this is REALLY MAKANIN! Just ask Maria Clara or MM…right guys? Anyway, if you want to know how to make it, just ask Maria Clara…

    Maria Clara: how many jars were you able to make out of the recipe that I sent you? Oh, by the way, maybe you should give Ted and Silly Lolo a jar too! I don’t think Ted was able to make it….

    Thanks, MM!!!

  38. MC and Alilay: I forgot to tell you …you might want to open your kitchen windows when you are preparing dipping sauce no. 1…because YOU DON”T WANT TO ACTIVATE YOUR SMOKE ALARM!!!!…When you’re heating the oil, just don’t walk away from the stove and decide to do something else. It doesn’t take long for the oil to reaching the SMOKING POINT!!!!

  39. betty q: Came up with 3 jars of Heinz relish jar but I doubled the recipe so I will have Xo sauce for awhile. A little dab goes a long way. I will certainly pass it a jar to Ted and Silly Lolo. For Ted, I will send it whenever I’m done with my puto bumbong nirvana which will be next month.

  40. Maria Clara,can I get the recipe for Betty q’s xo sauce? Salamat!

    Betty q,thanks for sharing your Hainanese chicken recipe,Im sure it’s to die or!

  41. thanks mc, bettyq anyway here’s my email address i will not be able to go to A grocery tomorrow because it is our anniversary and hubby is bugging me to eat dinner somewhere MIL sent $$$ for the dinner thank you so much, i’ve prepared my chicken, rice and sauces and just waiting for my friend to get home from work, i’m drooling already

  42. oh last week our smoke alarm was activated i was frying lumpiang shanghai and the stove was too hot, but now i have the fan turned on and a stand fan nearby plus the door is open

  43. Linda: I consider myself fortunate for meeting Betty q through this blog and the host of this blog MM himself. Betty q is a highly knowledgeable person on all sides of the spectrum and very generous person too who is always willing to share her skills and knowledge to us which I greatly appreciate. This recipe came from Betty q and I do not have her recipe in front of me right at this very moment but it is planted in my memory bank.
    Here are the ingredients: 1 lb dried scallops (not the expensive ones get the cheapest one you can get scallops are scallops); 1 lb dried shrimp (hibe); 1/2 lb Chinese ham like our ham or the Smithfield ham (country ham); 1 head of garlic minced chopped; 2 lbs sliced shallot, paprika or atsuete for color (I used the powdered atsuete) start with 2 teaspoon first and check the color of your preference; 2 cups of canola oil; pinch of 5 spice powder (more if you love the spice)
    Steam the scallops until soft. Steam the ham until tender. Betty q used a food processor in a pulse mode to scallops will be visible do not puree them. Process the dried shrimp in food processor in a pulse mode. Process the ham in processor too.
    Pour the oil in cooking vessel when hot add the minced garlic until light brown in color. Take out the fried garlic and set aside. Now add the sliced shallots and cook caramelized and add your coloring of your choice and stir well until incorporated with the shallots and oil. Add the add first and then the hibe. Let sauté for few minutes. Then add the scallops, fried garlic and your 5 spice powder. Cover with a lid. When you see steam coming out, it is almost done. Season to taste with salt. I did not add salt at all as the ham is well seasoned enough. Store in clean bottles and enjoy. Again, thank you Betty q.

  44. Talk of native chickens brings back memories when chickens were bought alive, and tethered at home till needed. My younger sister & I would hide the chickens from the cook as it would beocme a pet, so eventually chickens were brought home dressed and ready to eat. In those days we used to split the ends of the chicken bone to get at the marrow. In the generation born during the war, food was so precious. I remember the chicken’s blood would coagulate and was placed in the tinola and being fascinated by the egg yolks of the “inahins”.
    In keeping with such a frugal past, I enjoy the broth of the Hainanese chicken used as the liquid for making rice.

  45. Maria Clara: I thank you for your accolade from the bottom of my heart BUT in all sincerity, I do not even come close to MM’s and Sister’s caliber…I consider myself only a “DOT” in their spectrum. On the other hand, I may be classified as a “COMMA” for some of the recipes I have shared….BTW, Chocolate cake detailed recipe (my pride and joy next to my husband and children and the award winning one I told you about is on its way via Canada Post)!!!

  46. I had Hainanese Chicken and rice at KK in Cebu. It was so good. In last week’s Cebu trip too, I was able to taste how it was to have the whole chicken with feet and head, lechon, in simple soy sauce. It tasted perfectly, in its simplicity.

    Coincidence…my Cebu trip was all about free range, grass fed chickens :)

  47. Maria Clara…what size relish jars did you use? it the 12 oz. size? If you doubled the recipe which I sometimes do as well, you should get enough to feed a whole army!!!…With a little over 1 lb. dried scallops which you SOAK first in warm water so it DOUBLES IN SIZE, I end up with a BIG WOKFUL of XO…like an 2 inches below the rim of the wok!!! Also, if you like a bit of a kick to it, add CHILI OIL or dried chili flakes. I use chili oil!!!

  48. Simply too out-there to be not true. This happened to a friend of my mother. She came home from work and was greeted by the newly hired maid, who was proudly holding up her beloved Teflon pan–scrubbed “clean” of its black coat.

  49. Maria Clara and Betty q,a big “Thank you” for sharing this scrumptous recipe.I buy this xo sauce all the time and I find it quite expensive,but now I don’t have to as I can make it myself. Thank you once again and to you,too MM,thank you for making this possible through your wonderful site! With your readers interacting and sharing makes it a more exciting and enjoyable!

  50. linda, I have just made bettyq’s recipe for XO sauce, and if she agrees to it, I will blog about it in the week’s ahead… Toping, that is utterly outrageous!

  51. our carpenter-friend once gifted my husband with a free-range chicken for his birthday. of course, we noticed that it was alive and we have no help to “dress” it for us. our carpenter-friend had a glint in his eyes and said we can manage it ourselves. my husband had to read up on killing a chicken. he also recalled seeing his former pakistani colleague put the chicken’s tongue on the side before chopping its head off. came the moment when the two of us finally did manage to kill and dress the chicken. of course, it changed my view on eating meat… our dinner that night was the most solemn meal of our lives. i just hope we won’t be given a goat or a cow next time…

  52. HAHA! That was so funny! It’s the cousin’s fault, he did not explain the new helper how to “dress it” the right way! Poor chicken, that must’ve hurt big time! I wonder what kind of kitchen contraption did the helper use to take off the feathers? hehehe

  53. I remember as a child, my lola would buy me “chicks” from the market, sort of my pet i guess, but after a while, a few months or so, it was amazing how big they get. It just breaks my heart everytime she tells me that “today, is the day to cook your pet friend”. I can’t afford to watch her prepare the chicken, but it sure does taste a lot diff from store-bought chicken, it’s more flavourful!

  54. Just got back from the Philippines 3 weeks ago after a month and a half of family visiting. I did enjoyed eating native chicken tinola for 2 weeks i was in Silay City and yet right now i’m missing it big time! I wish i can find malunggay here in Albuquerque, it just won’t grow in the backyard.:(

  55. betty q and maria clara — you are both so generous with what you know about cooking. and you both know a lot!
    thanks MM for letting us meet them through your blog

  56. angelbride: what’s wrong? malunggay can grow anywhere so long as you have a well composted soil and good drainage. you can start with a seedling or a cutting…. it also needs lots of water until it establishes its own roots….. if you have an Indian (as in sub-continent, edited by MM :)) friend, do ask them for help in propagating the malunggay. they use it as a herbal medicine.

  57. Angelbride: Like Isagada says…you can start with a cutting. If you accesss to one, make a side diagonal cut about 1 to 2 cm. just to expose the sides and dip it first in a rooting hormone which can be bought in any garden store. Then prepare a conatainer with good clean soil like for starting seedlings. Oh, strip the cutting of its leaves. When you see growth starting form the nodes…you are on your way to having hopefully malunggay. When it is firmly established….prepare the site in your backyard..sunniest spot, good drainage like Isagada says and PLANT AWAY…Good Luck!!!

  58. Thank you guys for the malunggay input, but i’m not sure if it will survive in the winter. I will try to grow one anyway!

  59. Angelbride: Here’s a suggestion…I live in the Northwest. I’ve seen people plant banana trees here and they flourish in the summer. Come winter time, they wrap their trees in burlap. I’ve also seen people put like a cold frame over their tropical trees planted outside. …or you could plant your malunggay in a big decorative pot…bring it indoorswhen the weather gets cold…BUT before you bring it inside, just douse the plant with 3 to 4 drops of liquid detergent in 1 liter of water. Use a spray bottle….causes those bugs to go to the bathroom!!!!…they will leave your plant alone!!!!

  60. hi mila! you know i was thinking if naive would make a good roast too bec. of its tough meat. but i think the solution thereis to precook it first, tingin ko lang ha? sa blog kasi ni pinoy cook, she steams the chicken before deep-frying it ala max. i think for the native chicken, you have to brine it first,or soak it in water-sanlt-sugari solution for about ana hourr or so, d

  61. hi mila! you know i was thinking if naive would make a good roast too bec. of its tough meat. but i think the solution thereis to precook it first, tingin ko lang ha? sa blog kasi ni pinoy cook, she steams the chicken before deep-frying it ala max. i think for the native chicken, you have to brine it first,or soak it in water-salt-sugar solution for about an hour or so, drain and pat dry. coat the chicken in and out with marinade mix or dry rub. pre-cook by steaming, and when the flesh is a bit tender, baste it with the marinade mix then grill/broil/roast.
    hope this helps.

  62. Hi to everyone… in Zamboanga del Sur we called it Chicken Bisaya. Some tips for bisaya manok eater… if it is for barbecue, the weight should be .8 to 1.2 kg only to have a tender and juicy meat….. another recipe here is the ‘TINIBUOK”. Place the whole ready to cook chicken in a pressure cooker with enough water and spices like green onion, bulb onion, ginger, little of black pepper, and tanglad… boil until soft and tender… serve hot… woww..
    Another is the grilled chicken with coconut milk… grill the bisaya chicken then slice into bite size. Prepare the spices/ingredients like bulb onion, garlic, green onion, black pepper, ginger, and sweet pepper. Cook the ingredients with coconut. When the coconut milk w/ the ingredients boils place immediately the sliced grilled chicken and mix thoroughly then serve hot…. and enjoy eating…………….

  63. now authentic singapore hainanese chicken rice is available in 366, T. Pinpin Binondo manila. the rice topping price at P79, they also serve other hawker food from singapore namely bak kut teh, laksa, ……others



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