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2 lb chicken pieces, cut up or whole
1 head of garlic, coarsely chopped
(yes, anentire head!)
4 Tbsp soy sauce (or more to taste)
1 tsp ground black pepper
2 cups water
1/2 cup vinegar (rice vinegar or white wine vinegar work best)
2 bay leaves 2 Tbsp cooking oil
(1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
(2) Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
(3) Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
(4) Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
(5) Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer.
You can substitute pork for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.
1 head of garlic, coarsely chopped
(yes, anentire head!)
4 Tbsp soy sauce (or more to taste)
1 tsp ground black pepper
2 cups water
1/2 cup vinegar (rice vinegar or white wine vinegar work best)
2 bay leaves 2 Tbsp cooking oil
(1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
(2) Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
(3) Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
(4) Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
(5) Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer.
You can substitute pork for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.
