Filipino Chicken with Ginger
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serves:
6
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yield:
6 servings
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ready in:
1 hour
(20 mins
Prep
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40 mins
Cook)
This is considered the national dish of the Philippines. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! My mother taught me how to cook this, using her variation from the original recipe.
ingredients
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1 whole chicken, cut into 8 pieces
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7 tablespoons soy sauce
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175ml (6 fl oz) distilled malt vinegar
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1 bulb garlic, peeled and crushed
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1 good knob root ginger, peeled and thinly sliced
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2 bay leaves
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1/2 tablespoon black peppercorns
preparation method
- Combine the chicken, soy sauce, vinegar, garlic, root ginger, bay leaves and peppercorns in a casserole. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
- Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.