In the early '80s, a stall with a blue-and-white chicken logo opened just across from Don Bosco in Makati. It was a barbecue chicken stall that originated in Bacolod. I’d never heard of, let alone tasted, this provincial specialty. All I saw was smoke and could smell the aroma of grilling meats. Naturally, I had to try it.
In the early '80s, a stall with a blue-and-white chicken logo opened just across from Don Bosco in Makati. It was a barbecue chicken stall that originated in Bacolod. I’d never heard of, let alone tasted, this provincial specialty. All I saw was smoke and could smell the aroma of grilling meats. Naturally, I had to try it. It was love at first bite. I learned that this dish was called Bacolod chicken inasal.
Every time I talk to someone from Bacolod, my first question is, “What do you think is the best-tasting inasal?” Many say Aida’s, but most agree with me and say, “Chicken House.”I’ve tried both. I went to Aida’s in Manukan Country in Bacolod to try this popular version. The chicken is moist because it’s broiled from scratch. It’s delicious with garlic rice and chicken oil. Chicken oil is made by simmering the skin until the oil comes out, seasoning it, then adding annatto for color.
There used to be a Bacolod Chicken House across from Makati Cinema Square. It’s no longer there, but I heard they have a branch near Shopwise in Chino Roces, Makati. They call it Chicken House Express.Living in Katipunan, I drive all the way there to relive the experience: two paas, one atay, one isol, garlic rice, and my side of mashed finger sili, soy sauce, and sinamak. They have chicken oil on the tables too. Everything is grilled fresh to order, and you can’t get it any fresher.
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