The Iloilo Central Market community has a lot of finds especially those in food and food ways. Turo-turo stall owners and market vendors are drawn to this showcase of Ilonggo gastronomy.
Among them, an enterprising couple who don’t only sell live and dressed native chicken but also makes one delectable litson manok!
Among them, an enterprising couple who don’t only sell live and dressed native chicken but also makes one delectable litson manok!
BEST “SELLERS”
For Jesus Janeo Jr. and wife Evangeline, their business involving Bisaya nga manok has been a way of life for almost 35 years.
Having a stall at the Iloilo Central Market, they’ve been selling live or dressed native chicken for years to bring up their five children. “Rawit”,as Jesus is fondly referred to, is among the big suppliers of dressed Darag chicken in the market.
Darag is a Philippine native chicken strain found in Iloilo and the rest of Western Visayas. Best known for its unique flavor, taste and meat texture - it has become famous as an alternative to commercial chicken, and has captivated the taste buds of both locals and tourists alike.
Those who lead a more inactive lifestyle prefer foods that are low in cholesterol. Studies show that Darag chicken meat is high in protein, rich in potassium and contains less fat, The meat from native chickens are preferred by many Ilonggos because of taste especially for specialties like Tinu-om, Tinola, Linagpang, Binakol, Inasal and Litson.
And it was almost a decade ago when the Janeo couple added a new dimension to their business – Rawit’s native litsong manok.
Now, it’s among the most popular native litsong manok in town and right at the Central Market, I chanced upon how this delectable litson is “made from scratch”.
It starts with live chicken – you’ll find a whole lot at the market lining up the chicken section waiting for their fate. The (un)fortunate ones will then have their necks slit and their entrails - “gutted out”.
A quick plunge in boiling water and pluck of whatever is left of their plumage reveals what others would say as “chickens on a diet”.
Native chickens are characterized by their leanness or others woould say, compactness.
Native chickens are characterized by their leanness or others woould say, compactness.
Then you’ll find Vangie with a basinful of dressed chicken - meticulously cleaning each one to the tiniest bit. She personally takes care of the cleaning process in order to maintain the quality of the chicken they prepare.
On another side you’ll see what makes Rawit’s native litsong manok flavorful – a seasoning rub being prepared.
Tanglad or lemongrass bulbs are pounded together with salt and other spices until they become almost paste-like.
Tanglad or lemongrass bulbs are pounded together with salt and other spices until they become almost paste-like.
It is then rubbed thoroughly the chicken, as if massaging it, for the flavors to stick and seep in. It is finally fully stuffed with tanglad and more spices plus given the achuete oil concoction rub before it is set down the charcoal grill.
PLAYING WITH THE SENSES
With its appetizing aroma, the lure of Rawit’s native litsong manok is always tempting the senses.
The nice smoky aroma with hints of lemongrass and other spices tickles the sense of smell.
The nice smoky aroma with hints of lemongrass and other spices tickles the sense of smell.
Its golden brown finish - from the constant rotation and basting of the achuete oil, also makes it a visual feast. But more often than not, it’s the tough and stringy texture of native chicken that makes it unique. As they tend to roam more freely, the meat is more “muscular” and robust.
One bite is all you need to get lost in a gastronomic translation of its rich and imaginative flavor. Like all native chicken, it has been described as “tasty and gamey”, yet it also has a crisp and tender tinge to it.
It’s also on the dry side but the cooking techique Rawit makes, creates a roasted chicken that also becomes like fried for each “pluck” of the meat gives a resounding crunch.
It’s also on the dry side but the cooking techique Rawit makes, creates a roasted chicken that also becomes like fried for each “pluck” of the meat gives a resounding crunch.
But it’s now time for you to find out how this simple cooking technique results into a complexity of flavors and texture – with Rawit’s native litsong manok!
Rawit's Native Litson Manok stall is located at the Chicken Section of the Iloilo Central Market. Just ask around for Rawit. For orders you may contact them through 0910-525-7655.
