The most well-known dish of Filipino cuisine where chicken pieces are simmered for a long time with vinegar, soy sauce, garlic, and bay leaf until thickened. With its sour-salty balance, it offers an economical main dish alongside steamed rice.
Mix the chicken pieces with vinegar, soy sauce, crushed garlic, bay leaf, and black pepper in a pot and marinate for at least 10 minutes.
Add water and boil over medium heat with the lid off for a few minutes to let the sharp vinegar smell burn off.
Cover and cook over low heat until the chicken becomes tender.
Uncover and boil for a few more minutes until the sauce thickens. Caution: if you serve before the sauce thickens, it will stay watery.
Important: after adding the vinegar over the chicken, leave the lid off and let it boil for a few minutes, otherwise the sharp vinegar smell will dominate the sauce. Note: keep cooking uncovered until the sauce thickens, otherwise it will stay watery. Allergen: contains soy sauce (gluten).
If you cook it a day ahead and let it sit in the fridge, the vinegar and soy sauce flavors balance out and the taste turns milder the next day.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.