Recipe by Megan Thieme
This is close to the version my friend Andrea taught me to make a couple years back. It's a delicious Filipino dish that is very flavorful.
Top Review by cali_love
I agree to not boil the chicken in water to avoid a bland result. Additional salt is not necessary usually because of the saltiness from the soy sauce. Although if you use a Filipino brand soy sauce (ie: Silver Swan) it tends to be less salty than your regular Kikkoman soy sauce.
- 1 1⁄2-2 lbs chicken pieces (drumsticks and wings work best)
- vegetable oil (for sauteing) or vegetable oil cooking spray (for sauteing)
- 5 smashed garlic cloves
- 1 cup soy sauce
- 1 cup white vinegar
- 4 -5 bay leaves
- salt and pepper, and
- paprika, to taste
Directions See How It's Made
- Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
- Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
- Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
- Simmer for at least 20 minutes or until chicken is tender.
- Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.