About this recipe:A tender braised chicken dish from the Philippines. The sauce is made from lots of garlic, fresh ginger, vinegar and soy sauce. Try different flavoured vinegars (apple or red wine) to find the flavour you like the best. You can add sliced fresh chillies if you like a bit of heat. You can marinate the chicken overnight before cooking it for a more intense flavour and colour.
1 (1.3kg) whole chicken, cut into 8 pieces
125ml soy sauce
1 whole bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh root ginger
2 bay leaves
1/2 tablespoon black peppercorns
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a heavy casserole with a lid. Bring to the boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove chicken from the pot to a serving platter. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
This was good. I used 1kg of chicken legs, cider vinegar and
habanero* chilli flakes. I found the taste to be a nice balance of sweet, salt and spicy. I'd definitely recommend using flavoured vinegar.
*Not authentic but I'd just bought them and wanted to use them! - 26 Apr 2015