This eponymous Filipino dish packs a flavour punch that keeps you coming back for more. Expect bold flavours with this palate pleaser.
Serves 4
Prep: 10 minutes + marinating time
Cook: 30 minutes
Ingredients
1 cup of white vinegar
1/4 cup of soy sauce
6 cloves of garlic, smashed and peeled
2 tsps salt
1 tsp ground pepper
1 bay leaf
1kg chicken thighs or drumsticks
1 tbsp raepeseed oil
1 cup water
1 tbsp brown sugar
Method
In a shallow bowl or casserole dish, combine the vinegar, soy sauce, garlic, salt, pepper and bay leaf. Add the chicken, covering with the liquid as much as possible. Cover and refrigerate for around half an hour.
Heat the oil in a large frying pan on high heat. Brown the chicken on both sides (around 5 minutes each side).
Add the water and sugar to the marinade and pour it carefully into the pan, so it doesn't splash back..
Bring the mixture to a boil. Reduce the heat to a high simmer/low boil and cook for around 20 minutes, until the chicken is fully cooked and and the sauce has reduced to around half.
Discard the bay leaf and serve the chicken with rice or oven-roasted vegetables and a ladle of sauce.
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