8 – 10 pieces of chicken - DO NOT use skinless boneless
2 heads of garlic crushed
¾ - 1 cup of soy sauce
2 cups of vinegar (I mix palm, rice, white and Filipino spicy – but plain white works fine)
3 bay leaves
1 Tablespoon freshly coarse ground pepper
3 Tablespoons Patis (Filipino fish sauce – optional)
1 T pickling spice (optional)
4 oz tomato sauce (optional)
Saute chicken (skin side down) and garlic until chicken is brown, do not burn garlic.
Add all other ingredients except tomato sauce.
Bring to a boil, boil for 10 min, lower heat and simmer for 20 min.
Add tomato sauce and bring back to boil.
Simmer for 5 min and serve over white rice.
Pairs Well With
Always a family favorite.