Inubarang Manok Recipe (PLUS BONUS RECIPE)

Inubarang Manok

Inubarang Manok is a dish that’s popular in Visayan regions like Iloilo, Aklan, and Negros. The star of this stew is the ubad, which is the pith of a banana tree. This is not to be confused with ubod, which is its coconut counterpart. Chicken and ubad is a usual pairing, and it lends the dish a unique flavor and texture.

Traditional Inubarang Manok Recipe

Native Chicken
Ubad (Pith of Banana)
Lemon Grass
Coconut Milk
Onion (Sliced)
Ginger (Sliced)
Garlic (Pounded)
Black Pepper (Pounded)
Salt
Cooking Oil

Instructions:

Sauté the onion, garlic and ginger in cooking oil.
Add chicken pieces and sauté until the meat is nearly cooked.
Add banana pith slices and lemon grass.
Pour the 2nd cup of coconut milk and boil.
When the banana pith is soft, add the 1st cup of coconut milk
Add salt, magic sarap and pepper to suit your taste.
Simmer until the chicken is tender.

Inubarang Manok Recipe by Chef JP Anglo

Chef JP Anglo of Sarsá shows us his variation on the recipe. The secret to a good inubarang manok is in the chicken. Chef JP says that the best quality is organic or native chicken. He developed this recipe based on his mother’s recipe and added a few non-traditional ingredients like sweet wine and batwan.

Recipe:

1 native chicken, chopped into manageable pieces

2 onion leeks

4 cloves of crushed garlic

2 tbsp minced ginger

2 red onions, quartered

1/3 cup of sweet wine (optional)

2 cups of water

1 1/2 cup of cubed, pitched and soaked and drained ubad (soaked in salted water)

1/3 cup of batwan

3 stalks of lemongrass

1 tsp fish sauce

a pinch of salt

1 1/2 cup coconut cream

1 tbsp brown sugar

2 tbsp chicken concentrate

Instructions:

1. Give the chicken a hard sear once cut in some vegetable oil.

2. Add in the leeks, garlic, ginger, and onions. Sautee for 10 minutes.

3. Deglaze the pan with wine or rum.

4. Add in the water. Simmer for one hour.

5. Add in the ubad, batwan, and lemongrass. Simmer for another 45 minutes.

6. Season with salt, fish sauce, coconut cream, sugar, and concentrate.

7. Simmer for 15mins.

BONUS RECIPE: Garlic Shrimp

While waiting for the chicken to cook, Chef JP was able to squeeze in another recipe. In 20 minutes, you already have a meal! It’s a pretty hands-off dish too, all you have to do is place everything in one pot and let it simmer. This is perfect for days when you’re pressed for time and you’re just tinkering with ingredients in the pantry.