INGREDIENTS:
- 2 lbs chicken
- 1 can coconut milk
- 1/2 cup white vinegar (you can use less if you prefer it less tangy)
- 1 medium shallot, finely chopped
- 3 cloves garlic, finely chopped
- 1 thumb sized ginger, peeled and sliced thinly
- oil for browning
- 1/4 tsp whole pepper corn
- sea salt and freshly ground pepper to taste
- 3 pieces of bay leaves
INSTRUCTIONS:
1. Slice chicken into bite size pieces.
2. Season with salt and pepper according to taste. Set aside.
3. Heat sauce pan over medium heat and add oil.
4. When oil is hot, add ginger, shallot, and garlic and saute until fragrant and translucent. Add chicken pieces and brown all sides.
5. Let all of the natural juices to evaporate before adding vinegar.
6. Let vinegar boil first before stirring to mix.
7. Add coconut milk, bay leaves, and pepper corn. Lower the heat to medium low and let it simmer until chicken is tender. Don't forget to stir occasionally to prevent the bottom from burning.
8. Let the sauce reduce and thicken before removing from heat.
9. Transfer to a serving dish and serve with steamed rice.
Source:Jinkzz Kitchen
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