• Cooking Time: 25 mins.
  • Servings: Serves 4
  • Preparation Time: 15 mins.


A native dish in the Philippines. Coconut milk is optional.It gives a distinct taste & flavor to the dish.


  • 1 1/2 kilo chicken, cut into pieces
  • 1 1/2 cups soy sauce
  • 1 cup white vinegar
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 tablespoon minced garlic
  • 1/2 cup julienned ginger
  • 1/2 cup minced onions
  • coconut cream (kakang gata) from 2 mature coconuts
  • 4 pieces bay leaf
  • 2 tablespoons fi sh sauce
  • 5 Bicol chilies or jalapeño peppers
  • 4 finger chilies


  • 1 Marinate chicken in soy sauce, vinegar, and black pepper for at least 2 hours in a covered
  • containter at room temperature.
  • 2 In a pan, sauté garlic, ginger, and onions, then add the drained marinated chicken. When the
  • chicken is half-cooked, add the coconut cream and bay leaves.
  • 3 Simmer for 15 to 20 minutes. Season with fish sauce, add the chilies then serve immediately.
  • Yummy tip To get coconut cream from the coconuts, simply run the white coconut flesh through a juicer. Or pour water on the white coconut flesh, stir and let stand for a couple of minutes before squeezing by hand to extract the coconut cream and running it through a cheese cloth to remove any sediments. Canned coconut cream is also readily available in supermarkets

Categories: Misc. One Dish 
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