Graham Reid | | <1 min read
Alan offers this alarmingly simple recipe for a chicken dish from the Philippines. Couldn't be easier -- or more tasty.
4 skinned chicken breasts
1 cup water
1 cup white vinegar
3 tbsp light soy sauce
3 bay leaves
4 cloves garlic, chopped
1 tbsp ground black pepper
1 tbsp oil
Rice enough for four people.
Cut chicken into serving size pieces. Combine water, vinegar, bay leaves, garlic and ground peppper in a pot and add the chicken, turning so the pieces are all covered in the sauce.
Cover and simmer for 20 minutes, adding more water if needed. Stir in soya sauce and simmer another 10 minutes.
Remove the chicken and drain well. Continue boiling the sauce until it is reduced by half.
Meantime heat oil in a wok, add the chicken and brown. Remove chicken, place in a large dish and pour over the hot sauce.
Serve with rice. (And San Mig beer?)