Sunday, April 6, 2014



Eight to ten chicken thighs.
Half a cup of soy sauce.
One third cup of cider vinegar.
One and a half cups of coconut milk.
Bay leaves.
One or two sliced shallots.
One Tsp. whole pepper corns.
Eight garlic cloves, minced.

Prick the thighs here and there with a fork, marinate in soy sauce for half an hour. Drain, reserving soy sauce. Brown in a pan, and discard some of the grease. Add the sliced shallot and colour this slightly, then add everything else and simmer for half an hour or so, stirring occasionally to prevent sticking or burning.
Remove bay leaves.

Serve with steamed rice, and a little saucer of crushed garlic in vinegar on the side.

If you want, you can also add whole siling labuyo (wild chili) or siling haba (long chili) to the pan. Siling labuyo is sharper than siling haba.

Note that this type of soy sauce, vinegar, and coconut milk flavouring can also be used for adobo sa liyempo (pork belly adobo), as well as ginataan manok and ginataan hipon -- chicken or shrimp coconut milk stew, with the amount of vinegar reduced severely, even replaced with one or two tablespoons of strong tamarind water. The process is to simmer till the sauce separates. If using shrimp, don't add them till after everything else has been combined and cooked, then put them in to poach in the sauce. Shrimp does not require more than a few minutes of heat.

Originally posted here:

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