Filipino Chicken Stewpoultry 1 1/2 pounds boneless chicken thigh 1/2 cup white vinegar 1/2 cup onion; chopped 5 tablespoons soy sauce 1 teaspoon black peppercorns; coarsely crushed 4 bay leaves 2 1/2 tablespoons sugar 1 cup water 1/2 teaspoon garlic; minced 1/2 cup fresh mushrooms; sliced salt to taste 1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot. 2. Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally. 3. Meanwhile, sauté the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside. 4. Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water. 5. Once again bring to a boil and season with salt if necessary. 6. Garnish with cilantro and serve with hot rice and a side dish of Bagoong Vegetables. |
