Adobong Manok
(Philippines Chicken in Vinegar Sauce) Recipe

Origin: Philippines Period: Traditional

Ingredients:

1.2kg chicken, cut into serving pieces
180ml white wine vinegar
6 garlic cloves, crushed
2 bay leaves
1/2 onion, thinly sliced
250ml water
1 tsp black peppercorns, crushed
60ml vegetable oil
60ml soy sauce
1 tsp salt

Adobong Manok
(Philippines Chicken in Vinegar Sauce) Preparation:

Method:

Combine the chicken with the vinegar, soy sauce onion, garlic, bay leaves and black pepper corns in a bowl. Cover and set aside to marinate for about 3 hours in the refrigerator.

Transfer the meat (and marinade) to a casserole dish then add the water and bring the mixture to a boil. Reduce to a simmer ,cover and cook for about 40 minutes, or until the chicken is just tender (top-up the liquid as required). Remove the meat from the pan and pat dry.

Heat the oil in a frying pan and use this to fry the chicken until well browned then set aside in the oven to keep warm. In the meantime heat the remaining sauce until thickened. Return the chicken to this and toss to combine. Serve the meat and sauce on a bed of rice.

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