Chicken dinakdakan is a flavorful pulutan or main dish of boiled chicken grilled until smoky, then mixed with vinegar, mayonnaise, chilies, ginger, and onion.
1 hour · Serves 8
Ingredients for Chicken Dinakdakan
300 g chicken butts
700 g chicken thighs
1 thumb-sized ginger, finely chopped
2 red onions, finely chopped
4 cloves garlic, crushed with skin on
4 bird's eye chilies, finely chopped
1/4 cup cane vinegar
2/3 cup mayonnaise
4 bay leaves
Sliced green chilies, for garnish
Freshly ground black pepper, to taste
Salt, to taste
Water, enough to cover chicken
How to cook Chicken Dinakdakan
1.Simmer the thighs and butts with crushed garlic, bay leaves, pepper, and salt under enough water to submerge them; check tenderness after about 20 minutes.
2.Drain well, then char the chicken over a charcoal grill or under an oven broiler until the edges turn lightly crisp.
3.Cut the grilled meat into small chunks and transfer it to a bowl.
4.Toss with ginger, red onion, minced chilies, mayonnaise, cane vinegar, and a little salt until coated.
5.Scatter sliced green chilies over the platter and serve while warm.
