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Learn how to Make Pinaupong Manok! This simple Filipino dish, which means 'seated chicken,' is stuffed with lemongrass and steamed on a bed of rock. It’s moist, tender, and delicious to the bone!

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How to Make Pinaupong Manok

✅Ingredients

1 head garlic, peeled
1 teaspoon pepper, freshly ground
4 to 5 pounds whole chicken
rock salt
2 stalks lemongrass
1 large onion
Dipping Sauce
fish sauce or soy sauce to taste
calamansi juice

✅Instructions

In a food processor, pulse garlic until smooth. In a small bowl, combine pureed garlic and pepper.

Remove the gizzards and any internal organs inside the chicken's cavity. Rinse the chicken thoroughly under cold running water. Thoroughly dry the chicken inside and out.

Generously rub chicken inside and out with rock salt. Massage the chicken, both inside and out, with the garlic and pepper mixture. Let it stand for about 20 to 30 minutes.

Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. Use a knife to cut the chicken into lengths that fit inside its cavity. Using the back of the knife, pound the ends of the lemongrass to release flavor.

Peel the onion and cut one end to a level surface. Stuff lemongrass into the chicken cavity. Insert the onion with the cut side facing outwards.

In a large, thick-bottomed pot, add rock salt to a depth of about 1 1/2 to 2 inches. Line banana leaves on top of the salt. Position the chicken upright, in a sitting position, on banana leaves.
Cover the pot with a tight-fitting lid. Over medium heat, cook the chicken for about 1 1/2 to 2 hours, or until a thermometer inserted in the thickest part reads 165°F.

Gently lift the chicken from the pot and arrange it on a serving platter. Serve hot with dipping sauce.

Dipping Sauce
In a bowl, combine lemon juice and fish sauce or soy sauce to taste.

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