Categories: Filipino

Ingredients

• 1 large onion
• 1 head of garlic, crushed
• 1 tablespoon of black peppercorns
• 3 bayleaves
• 1 pack of chicken thighs
• 1/2 cup of vinegar (preferrably a filipino variety, like coconut or spicy coconut vinegar)
• 1/4 cup of soy sauce
• 2 oz fresh ginger
• 5 chopped scallions
• 1 small chilli, chopped
• Optional:
• Chicken livers, chickpeas, cubed potato

Directions

1. Heat the oil in a large clay or heavy-bottomed pot over medium-high heat. Stir-fry the garlic and ginger until fragrant and golden, about 5 minutes. Add the chicken, vinegar, soy sauce, chilli pepper, scallions, peppercorns, bay leaves, and 1/4 cup water, reduce the heat to medium-low, and simmer until the chicken is fork-tender and the juices have reduced by half, about an hour. You can serve the chicken over rice with a sautéed vegetable on the side now, or refrigerate it overnight.

2. Take the adobong out of the refrigerator and allow to come to room temperature. Place the pot, uncovered, over medium heat and, stirring occasionally, reheat the stew until a little more of the juices have evaporated. The more the juices evaporate, the more the fat surfaces and crisps the chicken pieces, making them very delicious.

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