Chicken inasal
Set yourself a cook's challenge with our Filipino-inspired chicken inasal. It's packed full of zingy flavours, from lime and lemongrass to ginger and garlic
Atchara
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g green papaya or moolipeeled and cut into very thin strips
- 40g carrotspeeled and cut into very thin strips
- 20g banana shallotscut into very thin strips
- 1 red chillicut into thin strips
- 2.5cm piece gingerpeeled and cut into thin strips
- 1 garlic clovepeeled and left whole
- 300ml cider vinegar
- 210g caster sugar
Nutrition: Figures per tbsp
- kcal38
- fat0g
- saturates0g
- carbs9g
- sugars9g
- fibre0.2g
- protein0.1g
- salt0.3g
Method
step 1
Mix the papaya, carrots, shallots, chilli, ginger and garlic with a good sprinkle of sea salt and allow to drain in a sieve for 10 mins. Rinse the vegetable mix and drain well.
step 2
Meanwhile, bring the cider vinegar, caster sugar and 90ml water to the boil, then turn off the heat. Put the vegetables into two 330ml sterilised jars, or an airtight container, and pour over the pickling liquid. Serve with the chicken inasal (see 'goes well with', below). Will keep in the fridge for five days.
