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Estimated cooking time: 70 minutes

• 1 whole chicken, quartered
• ½ kg. pork liempo
• ½ cup MAGGI Oyster Sauce
• ¼ cup calamansi juice
• 2 tbsp chopped garlic
• ¼ cup brown sugar
• ¼ tsp chilli powder
• Salt and pepper (optional)
• MAGGI Chili Sauce

• Wash chicken and pork liempo very well. Drain to remove

• In a bowl, combine MAGGI Oyster Sauce, calamansi juice, garlic, brown sugar and chilli powder.

• Season marinade with salt and pepper if desired.

• Transfer chicken and pork in a pot.

• Pour in prepared marinade.

• Boil meats with the marinade for at least 20 minutes to tenderize chicken and pork.

• Remove meats from the sauce and let meats rest for another 10 minutes.

• Continue boiling the sauce until reduced into half. Set aside.

• Grill prepared chicken and pork for 15 minutes on each side. Baste meats occasionally with the reduced sauce.

• Serve with MAGGI Chili Sauce on the side.

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