Chicken drumsticks or bone-in thigh meat ※ Refer to Step 7
1/4 of a small onion
＊ Soy sauce
＊ Black pepper
a small amount
Bay leaf (key ingredient)
Roughly mince the garlic, and thinly slice the onion.
Heat the oil, garlic, and onion in a pot or frying pan, and sauté until tender, then add the chicken and continue to sauté.
Once the chicken cooks through about half way, add the ＊ seasoning ingredients. Fold the bay leaf in half and add it to the pan. After adding the vinegar, don't touch the pan until it comes to a boil.
Cover with a lid and simmer over low heat for 20 minutes to allow the meat to absorb the flavors. Although at first the amount of liquid may not appear to be enough, juice will be released from the chicken, so not to worry.
Once the sauce becomes thick, add the coconut milk and simmer for about 1 minute, then it's done!
Pour the sauce over the rice before serving.
Use thick pieces of chicken, such as chicken thigh or drumsticks. Chicken wings or other cuts of chicken are not suitable, since they don't release a sufficient amount of juice.
Story Behind this Recipe
The name for this Filipino dish is "Adobong Manok sa Gata." It goes great with rice.
The coconut milk only needs to blend with the juice from the chicken, so add it at the end. Since the chicken is simmered in soy sauce, the color will be dark, but it will not taste as salty as it looks.