I hosted a simple dinner with new friends about a month ago and roasted 3 whole chickens. Potluck kami… so I ended up with massive left-overs. Don’t wanna be eating the same dish for days so I thought about paksiw na lechong manok. Perfect! Problem is… I don’t have Mang Tomas lechon sauce. Having no time to buy, I googled “how to make lechon sauce” and ended up reading Marketman’s recipe. Lechon sauce from scratch – fabulous!
I first tried his recipe; replacing cider vinegar with standard mukhasim vinegar and Reno liver spread with a packet of liver pate. Instant sawsawan for fried pork chops. Nice, YUM and chunky. Ubos agad. And so the next day, I decided to use the same recipe but go straight to paksiw na lechong manok.
1/2 cup vinegar
2 cups of water
1/3 cup of toasted bread crumbs
1/3 cup of Muscuvado sugar
1/4 cup of soy sauce
Freshly ground black pepper
2 Bay leaves
Left-over whole roasted chicken, chopped into bite pieces
In a bowl, mix all the above ingredients except garlic, onions, breadcrumbs, bay leaves and of course, the roasted chicken. Set aside.
Heat oil in a pan. Fry garlic until golden brown. Add in onions and saute for a couple of minutes. Pour in the liver mixture and throw in your left-over roasted chicken. Simmer for about 10 minutes, stirring occasionally before adding breadcrumbs. Simmer until sauce thickens. Quoting the Marketman… Don’t make it too thick, it continues to thicken as it cools.
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
8 thoughts on “Roast Chicken Stew (with Home-made Lechon Sauce!)”
Lechon Manok paksiw… that is cool… and with homemade lechon sauce to boot!
Marketmans last blog post..The Marketmanila Sponsored Feeding Program
Sure sarap! Nothing beats homemade sauces!
Nings last blog post..Moist Pumpkin Quick Bread
This looks really interesting. It’s a great way to make use of the leftover chicken!
Don’t throw out the carcasses too. You can use them in making soups.
What a cool idea to use lechon sauce for roast chicken! Wow.
[eatingclub] vancouver || jss last blog post..Herbes de Provence Sabl (and a lightbox)
@Marketman: Thanks to you for sharing your lechon sauce recipe!
@ning: I have to agree on your thoughts about homemade sauces.
@fearless Kitchen, vancouver js and elbimbo: I just couldn’t throw away leftover I have to do some tweaking, get creative and present it to my boys looking brand new haha!
yup, my mom taught my sistr to turn her leftover thanksgiving turkey to paksiw a la paksiw na lechon. now they look forward to paksiw na lechon turkey more than the roast turkey itself!
Wow! Lechong turkey sounds YUM!