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Prep 5 mins
Cook 30 mins
This is a Filipino dish I learned from my mother-in-law. I love this recipe because you only need garlic, soy sauce & vinegar (no oil!) and in 30 mins you have wonderfully flavored chicken. As mentioned in a review, it is salty so the Filipino's eat small bites of chicken with lots of rice and veggies (pancit works very well). It certainly helps stretch your chicken. If you can't have gluten in your diet, this is certainly a recipe to try as long as you use wheat free soy sauce (La Choy works great!).
- Mince garlic cloves (use four if they are small) and add to a medium sized sauce pan. Add soy sauce (La Choy is gluten free), vinegar and pepper to taste.
- Drop in chicken so it lies in one layer and bring to a simmer over medium heat. Reduce heat to medium-low and simmer covered for 30 minutes, turning about 3-4 times. Just be sure that you watch it and make sure that heat is not too high or the sauce will boil away.
- Serve with lots of white rice and veggies.
Fantastic! We love salty. Used a couple of boneless skinless breasts cut in chunks, Bragg's Amino Acids in place of soy sauce for gluten free, and rice wine vinegar. Served with steamed brown rice and an endive/walnut salad. Definitely a keeper! Thank you.
I made two batches of this to feed my family of six. I only like chicken breast so I threw mine in on the second batch. I forgot to take the skin off the first batch but they seemed to like it both ways. I served it with brown rice and broccoli. We all poured the remaining sauce over our rice. We didn't find it to be too salty. I used La Choy soy sauce and some Marukan rice vinegar. It actually reminded me of my mothers chicken rice and gravy only her sauce is usally thicker and a lite brown I have tried to recreate hers several times with no luck. This will be one of my new favorite quick dishes. Thanks for a great recipe!
At my old job I worked with some islanders (various) and this was very similar to some of the dishes that they used to cook and bring in. I am so glad i tried it and will make it again. side note it is salty as is many of the heavy soy dishes.