đź›’ Ingredients
1 kg chicken (preferably thighs or drumsticks)
1/2 cup soy sauce (e.g. Silver Swan or Datu Puti)
1/3 cup cane vinegar (e.g. Datu Puti or Marca Piña)
6 cloves garlic, crushed
2 bay leaves (dried laurel leaves)
1 tsp whole black peppercorns
1 tbsp brown sugar (optional)
1 cup water
2 tbsp cooking oil
Optional: hard-boiled eggs, potatoes, or banana blossoms (if available)
🍳 Instructions:
Marinate the chicken:
In a bowl, combine chicken, soy sauce, crushed garlic, and peppercorns.
Let it marinate for at least 30 minutes (or overnight for more flavor).
Sauté:
Heat oil in a large pan.
Add the marinated chicken pieces (save the marinade) and brown them slightly on all sides.
Simmer:
Add the reserved marinade, vinegar, bay leaves, water, and brown sugar.
Do not stir right after adding vinegar—let it boil first to avoid a raw vinegar taste.
Simmer uncovered for 30–40 minutes or until chicken is tender and the sauce has reduced.
Adjust salt/sugar/vinegar to taste.
Optional Additions:
Add hard-boiled eggs or cubed potatoes during the last 10–15 minutes.
You can also toss in some banana blossoms if you like a regional variation.
Serve:
Best served over steamed rice!