This is a family favorite from the Philippines and is served over rice. Easy to prepare, especially when you are in a hurry.
Ingredients
- chicken legs and thighs, rinsed and patted dry: 5 pound
- water: 0.75 cup
- white vinegar: 0.75 cup
- soy sauce: 0.25 cup
- white sugar: 1 tsp
- onion: 1 piece (chopped)
- garlic: 2 clove (crushed)
- whole black peppercorns: 1 tsp (crushed)
- bay leaves: 2 piece
- salt: (to taste)
Metric Conversion
Stages of cooking
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Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
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Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.
