Name: Rellenong Manok (using Air fryer)
Prep time: 2 h 45 min
Cook time: 1 h 28 min
Total time: 4 h 13 min
Yield: 8
Cuisine: Filipino
Ingredients: 1 pc (1 kg) Whole chicken, bones in the center removed; 1 pouch (60 g) Mama Sita’s Oyster Sauce; 1 Tbsp (12 g) Brown sugar; 1 Tbsp (15 mL) Calamansi juice; 1/2 tsp Salt; 1/4 tsp Ground black pepper; For the stuffing:; 2 Tbsp (30 mL) Cooking oil; 1 Tbsp (10 g) Minced garlic; 1 pc (50 g) White onion, chopped; 3 cups (500 g) Ground pork; 1/4 tsp Salt; 1/4 tsp Ground pepper; 1/2 cup (60 g) Chopped carrots; 1 pouch (30 g) Mama Sita’s Menudo Mix, dissolved in:; 1 cup (250 mL) Water; 1/4 cup (20 g) Raisins; 3 Tbsp (40 g) Pickle relish; 1/2 pc (50 g) Red and green bell peppers, chopped; 1 cup (75 g) Breadcrumbs; 1/2 cup (60 g) Grated Cheese; 2 pcs (120 g) Eggs, beaten; 2 pcs (120 g) Hard boiled eggs, peeled; Melted butter for basting; Food grade string and needle; Aluminum foil; For the gravy; 1 Tbsp (15 g) Melted butter; 2 Tbsp (22 g) Flour; 1/4 cup (60 mL) Rellenong manok drippings

Instructions

In a pan, marinate chicken in Mama Sita’s Oyster Sauce, brown sugar, calamansi juice, salt, and pepper. Massage well including the inside cavity. Set aside for 2 hours.

For the stuffing mixture:

Heat oil in a pan, sauté garlic and onions. Add ground pork and cook until it changes color. Season with salt and pepper.
Add chopped carrots and mix well. Add dissolved Mama Sita’s Menudo Mix
Bring to a boil and lower the heat. Add raisins, pickle relish, and bell peppers. Mix well and simmer for 2 minutes.

Remove from heat and transfer to a bowl. Let it cool.
Add breadcrumbs, grated cheese, and beaten eggs. Mix well and chill.

Assembling:

Tie and secure the open neck part of the chicken.
Stuff the filling mixture gently inside the cavity of the chicken. Then, add the boiled eggs and continue stuffing the chicken until all of the filling is used.
Gently tie and close the end part of the chicken, making sure no filling will come out of the chicken.
Then, tie the chicken legs together. Brush chicken with melted butter.
Wrap chicken in aluminum foil. Place breast side up.
Air-fry chicken at 170˚C for 30 minutes. Then, flip the chicken and air-fry for another 30 minutes.
Transfer the chicken onto a plate and gently remove the aluminum foil.
Bring the chicken back to the air fryer (breast side up) at 170˚C for 10-15 minutes until the chicken is golden brown. Baste with remaining melted butter.
Remove from air fryer basket. Let it cool before serving.
Serve with the gravy.

Ingredients

For the stuffing:

For the gravy

Instructions

Liquid Seasoning