Chicken braised in vinegar, soy sauce, garlic and bay leaf until the sauce reduces to a dark, savoury-sour glaze. The most iconic dish in Filipino home cooking, with a slightly different version in almost every family.
Marinate briefly
Combine the chicken, vinegar, soy sauce, garlic, bay leaves and peppercorns in a bowl and let it marinate for fifteen minutes.
15 minSear the chicken
Heat the oil in a pot and brown the chicken pieces on all sides for five minutes, lifting them straight from the marinade.
5 minSimmer without stirring
Pour in the reserved marinade and water, bring to a boil, then reduce to a simmer for twenty-five minutes without stirring, so the vinegar can cook off its raw sharpness.
Reduce the sauce
Uncover, add the brown sugar, and simmer for ten more minutes until the sauce thickens into a glaze that coats the chicken.
10 minServe
Serve hot over steamed rice.
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