- 2 pounds chicken, preferably thighs (but can be made with legs)
- 8 tablespoons soy sauce, preferably a Filipino brand (or Kikkoman will do)
- 6 cloves garlic, mashed
- 1 to 2 cups water
- 2-3 tablespoons cooking oil (olive oil or grapeseed is fine)
- 6 pieces fresh or dried bay leaves
- a handful of whole peppercorns (give about 3 per piece of thigh)
- 4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar
INSTRUCTIONS:
- In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.
- Heat the oil in a large sauté pan on medium heat.
- When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.
- Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.
- Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.
- Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.
- Serve hot.
Source:Tartine And Apron Strings
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