4pcs chicken leg quarter (or breast quarter with wing if available)
4 pcs bamboo skewers
marinade:
20 g grated garlic
20 g grated ginger
45 g chopped lemongrass (white parts only)
200 ml cane vinegar
30 ml fish sauce
2 g ground black pepper
basting sauce:
8 g annatto powder
225 g butter (melted)
2 g salt
5 ml calamansi/lemon juice
garnish:
15 ml soy sauce per serving
1 pc calamansi per serving
1 pc chilli (add more if you want a spicier dish)
Garnish it with lemongrass, and a combination of soy sauce, calamansi and chillies as a dipping sauce. Pour chicken oil over rice and serve!