"Another way to prepare this Filipino chicken dish."
1 1/3 cups
whole black peppercorn
tomatoes, cut into quarters
garlic cloves, crushed
cheesecloth, 8 inch x 8 inch
In an 8” x 8” piece of cheese cloth add pepper corns, pickling spice and clove of garlic and wrap and tie with a piece of string.
In a 10 quart stockpot add all of the ingredients and bring the mixture to a rolling boil; add in the chicken pieces and return back to a boil and reduce to a low simmer for 30 minutes. Cover and turn off the heat for 15 minutes longer. Taste the stock and salt and pepper if needed. Serve over hot rice.