Hamonadong Manok Recipe

A Festive Chicken Dish Braised in Sweet Pineapple and Soy Sauce

By Simpol |

May 15, 2024

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Filipino celebrations aren’t complete without a dish that steals the show — and this Hamonadong Manok delivers just that. Rather than the usual fried or roasted chicken, this recipe highlights a comforting yet festive way to serve a whole chicken.

Simmered in a tangy-sweet sauce made with banana ketchup, pineapple, and soy sauce, this dish brings together classic Filipino pantry staples to create something special for Noche Buena or any meaningful gathering. A guaranteed crowd-pleaser, it’s a dish that just might become your family’s new holiday tradition.

INGREDIENTS

Set A – For the Chicken:

1 Premium Choice Whole Chicken
Salt, for dry brining

Set B – For the Stuffing:

5 cloves garlic, smashed
1 pc. onion, quartered
1 thumb ginger, sliced thin

Set C – For the Sauce:

½ cup vinegar
½ cup soy sauce
¼ cup banana ketchup
2 cups water
1 can pineapple chunks (reserve some for garnish)
¾ cup sugar
3 pcs. star anise

Set D – To Finish:

Slurry (cornstarch mixed with water)
1 pc. red bell pepper, julienned
Black pepper, to taste

INSTRUCTIONS

Prepare the Chicken:
Rub salt generously over the whole chicken for dry brining. Let sit while you prepare other ingredients.
Stuff the Aromatics:
Stuff the chicken cavity with smashed garlic, quartered onion, and ginger slices.
Simmer the Chicken:
Place the chicken in a deep pot. Add all of Set C: vinegar, soy sauce, banana ketchup, water, pineapple chunks (with juice), sugar, and star anise. Mix to combine.
Cook Gently:
Cover and bring to a boil. Once boiling, lower the heat and simmer for 45–50 minutes (adjust depending on the size of the chicken). Occasionally baste the chicken with the sauce to ensure full flavor absorption.
Thicken the Sauce:
Make a slurry by mixing cornstarch and water until dissolved. Stir into the pot to thicken the sauce.
Final Touches:
Add julienned red bell pepper and remaining pineapple chunks. Season with black pepper and cook for a few more minutes.
Serve:
Transfer the chicken to a serving platter and pour sauce over. Garnish with bell pepper and pineapple.

SIMPOL COOKING NOTES

For best results, dry brine the chicken several hours or overnight to lock in flavor.
Adjust sweetness to taste by reducing or adding sugar.
No banana ketchup? You can substitute with a mix of regular ketchup and a teaspoon of brown sugar.
Perfect with steamed rice or served alongside holiday sides like macaroni salad or lumpiang shanghai

For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.