Lechon Manok, Shrimp Pineapple Fried Rice And Green Mango Salad

Make your Christmas Eve dinner extra special with juicy, flavorful Lechon Manok, delicious Shrimp Pineapple Fried Rice, and a refreshing Green Mango Salad that brings the perfect balance of sweet, savory, and tangy flavors to your holiday table. These festive dishes are easy to prepare yet feel wonderfully special, proving that nothing beats the joy of sharing delicious homemade food with the people you love during the holidays!

INGREDIENTS:

Chicken

1.5 kilogram Whole Chicken

¼ cup Unsalted Butter

1 tbsp Ginger, finely chopped

1 tbsp Garlic, finely chopped

2 tbsp Lemongrass, bottom part, chopped finely

3 pieces Bay Leaves

4 stalks Lemongrass, tied

1 Red Onion, cut into slices

Salt & Pepper, to taste

Shrimp-Pineapple Fried Rice

1/4 cup Olive Oil

6 cups Cooked Rice

500 grams small Shrimps

1 tbsp Garlic, minced

¼ cup Carrots, small dice

¼ cup Green Peas

¼ cup Corn Kernels

¼ cup Cashew Nuts, toasted

1 cup Pineapple Chunks

Salt & Pepper, to taste

Green Mango Salad

2 pieces Green Mango, cut into strips

1 Red Onion, cut into slices

2 tbsp Brown Sugar

1 small Red Chili, cut into slices

PROCEDURE:

1. Start with the chicken marinade. In a bowl, add the unsalted butter, chopped ginger, chopped garlic, chopped lemongrass, and bay leaves. Mix together until well blended. Rub the marinade all over the chicken, including the cavity.
2. Put some red onions and lemongrass inside the cavity. Seal the chicken with cling wrap and marinate in the fridge for 5-6 hours.
3. Time to make the green mango salad. In a mixing bowl, put the green mango, red onions, brown sugar, and a few slices of chilies. Mix until the sugar is dissolved. Cover with cling wrap and refrigerate.
4. Preheat the oven to 220 degrees Celsius.
5. After marinating the chicken for 5-6 hours, remove the cling wrap. Season it with salt and pepper, including the cavity. Put back the lemongrass and red onions inside. Tie the legs with kitchen twine.
6. Drizzle the baking pan with olive oil. Place the chicken in the pan (breast side up) and bake for 20 minutes over high heat.
7. Once the chicken is perfectly browned, lower the heat to 200 degrees Celsius and use only the bottom heat. Continue baking for 40 minutes.
8. Once the chicken is cooked, let it cool down before transferring to a serving dish.
9. Time to make the shrimp-pineapple fried rice. In a frying pan, heat olive oil over medium heat. Add the shrimp and season it with salt and pepper. Once tender, transfer it to a bowl.
10. Pour more oil into the pan. Sauté the chopped garlic for a few seconds. Add the carrots and the rice. Mix everything well. Season it with salt and pepper. Add the corn, green peas, pineapple, and toasted cashew nuts. Mix everything slowly and gently. Put back the shrimp and mix it again.
11. To assemble, put the shrimp-pineapple fried rice in a serving dish. Serve it together with the lechon manok and green mango salad. Serve while hot.