Filipino Chicken recipe from the Wikibooks Cookbook.
6–8 chicken pieces, preferably legs and wings ⅓ cup (80 ml) vinegar made from coconut juice (as a variant, try balsamic vinegar) ¼ cup (60 ml) soy sauce 4 cloves of garlic, crushed 1–2 bay leaves ½ tsp (2.5 ml) freshly cracked (not ground) black peppercorns
Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil. When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar. When chicken pieces are no longer draining, fry them in hot oil at medium heat. Have a cover ready for splatters. Sear the chicken, browning on all sides. Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer. Add 1–2 pieces of bay leaf. Cook until the sauce has largely evaporated; some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat. Serve over hot steamed rice. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc. Category:Recipes using chicken Category:Filipino recipes Category:Slow cooker recipes Category:Naturally gluten-free recipes Category:Recipes with metric units Category:Recipes using bay leaf Category:Recipes using garlic Category:Kosher recipes Category:Halal recipes