Aside from reading and writing, one of my favorite past time is eating. And it’s a wonderful activity when I do all three of them at the same time.

Although I love to eat, my taste is not too much with foreign dishes. Of course, I love pasta and Chinese cuisine, but for me, Filipino cuisine is still the best. And one of my favorites is our well loved grilled chicken prominently known as Andok’s Litson Manok.

It’s not really different from any grilled chicken that we can find anywhere in the Philippines. It actually just moved with the flow of grilled chicken business in the later part of 1980’s, but is still undeniably steadfast in it’s business status.

But what makes Andok’s Litson Manok special?

Primarily, the chicken is delicious and tender. The foodhandler really makes sure that the chicken is not overcooked or undercooked. It is best eaten while hot with its gravy and achara (pickeled papaya). Achara, however, is now sold separately. Also adding to its taste is the juice of tanglad (lemon grass) stuck inside the chicken while being grilled. The aroma of its smell is really inviting, that one can’t help but to have a taste of it.

The chicken is commonly eaten with rice, but is also a popular appetizer among Filipinos while having a drinking spree. It could also go with bread or just eat it as is.

True to its jingle, which we used to hear on the radio, Andok’s Litson Manok never failed to amaze us with its taste. From its neck to the butt, Andok’s grilled chicken is really good.