Peter really liked this. I need to remember to make it more often.
This is considered the Philippine national dish. The
combination of soy sauce, vinegar, garlic, ginger and peppercorns
is delicious and actually preserves the chicken! Great
for picnics. My mother taught me how to cook this, using
her variation from the original recipe. A delicious, cheap
and easy dish! Serve it hot with hot steamed Jasmine rice.
Prep Time: approx. 20 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour. Makes 6 servings. Submitted by Liza Cranis
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
1 Combine the chicken, soy sauce, vinegar, garlic,
ginger, bay leaves and peppercorns in a Dutch oven. Bring to a
boil over medium heat. Once it boils, reduce heat to a
simmer. Cover the pot and simmer for 30 minutes, basting the
chicken occasionally. After 30 minutes, remove lid and cook
until liquid has reduced to half.
2 Remove chicken from the pot to a serving plate. Strain
the liquid from the pot to remove all the food particles,
and set aside. Serve chicken hot over steamed rice and
drizzle with reserved sauce.