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Sugarcane vinegar, soy sauce, and garlic flavor this simple yet unique Philippine chicken dish, which is marinated, simmered and then fried. Simply delicious!
Image © 2010 Celeste Heiter
Meat:
2 pounds boneless chicken, cut into bite-sized pieces
Marinade:
- 1/4 cup sugarcane vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, crushed
- 2 bay leaves
- Black pepper to taste
Vegetable oil for frying
Combine all ingredients in a container with a tight-fitting lid. Add chicken pieces and stir thoroughly to coat. Cover and refrigerate for 2 hours, or overnight. Transfer chicken and marinade to a saucepan, add about 1 cup of water (enought to just cover chicken) and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes, until chicken is just done. Srain off liquid.
Heat about 1" of oil in a large skillet or wok over high heat. When oil is hot, add chicken a few pieces at a time and fry until lightly browned. (Caution: The residual liquid in the simmered chicken will cause the grease to pop, so cover with a lid while frying.) Drain on paper towels and serve.
Napa Valley CA USA, United StatesCeleste Heiter, freelance writer and graphic artist, spent two years living, working and traveling in Japan. Among her many treasured experiences in this paradoxically modern-yet-mystical culture was the birth of her son Will. Celeste and Will now live in California's beautiful Napa Valley. Celeste is the author of Ganbatte Means Go For It! or...How to Become an English Teacher in Japan,Vignettes of Japan and Five Seven Five.