INGREDIENTS:
- 4 to 5 whole chicken leg quarters, divided into thighs and drumsticks, washed and cleaned, thighs skinned
- 6 to 8 cloves garlic, peeled and smashed
- 1/2 cup soy sauce (I don’t recommend using Kikkoman for this, but if you have to, use the low-sodium Kikkoman)
- 1/2 cup vinegar
- 1/2 cup water
- 1 tablespoon packed brown sugar
- 1 tablespoon sweet chili sauce (or an additional tablespoon of brown sugar)
- 1 teaspoon black peppercorns, half left whole, half cracked slightly
- 2 bay leaves
INSTRUCTIONS:
- In the same pot you’ll be using to cook the chicken in, add all the ingredients. Let the chicken marinate for at least 20 minutes, preferably 2 to 4 hours, or up to overnight.
- When ready to cook, put the pot on the stovetop and bring to a boil over medium heat. Once boiling, lower the heat slightly and cook, covered, for about 15 minutes. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water. After about 8 minutes, flip the chicken again. Taste the sauce again and add more water if needed. Don’t worry if you accidentally add too much water—the simmering will take care of that.
- Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.
- Serve over jasmine rice, or, for a real Filipino treat, with garlic fried rice.
Source: The Ivory Hut
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