Rellenong Manok

rellenong manok

Rellenong Manok

Ingredients:

1 whole 2 to 3 pound chicken, boned (be careful not to pierce the skin, better yet, have your butcher do this for you)

For Marinade:

3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons lemon

Combine all ingredients and marinate boned chicken for 3 hours.

Stuffing:

1/2 pound ground ham
1/2 pound ground pork
1/2 pound ground chicken
1/4 pound frankfurters, finely minced
1 1/2 ounces raisins
1 tablespoon lemon juice
2 tablespoons soy sauce
1 teaspoon finely minced garlic
2 tablespoons bread crumbs
1/4 cup chopped onion
5 ounces sweet pickle relish
2 raw eggs
2 teaspoons ground pepper
salt to taste
3 hard-boiled eggs
4 ounces melted butter or margarine
2 pieces hot sausage (pepperoni or Polish sausage), sliced lengthwise into quarters

Procedure:

Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail). Sew the slits at the neck and the tail of the bird. Place the chicken in a baking dish and brush with the melted butter. Wrap in aluminum foil. Preheat the oven to 350 F. Bake for I hour. Remove aluminum-foil wrapper and continue baking until chicken is golden brown. Serve with sauce.

Sauce:

Drippings from chicken 2 tablespoons flour 2 tablespoons soy sauce 1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil salt to taste Collect drippings from the baking dish. Add 2 tablespoons flour and one table- spoon soy sauce. Set aside. In a small saucepan, sautè garlic in oil until brown. Add the mixture of flour soy sauce and drippings. Season with salt. Cook about 5 minutes, stirring often. Slice chicken and serve with sauce. Serves 8.

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