I learned to make this amazing, yet simple, Filipino chicken dish when I lived in Singapore. For the South African palette, I sometimes tone it down slightly with a mixture of balsamic vinegar and white vinegar. You don't have to though; you can also use either one of the two, depending on what you prefer.
- 6 Chicken pieces such as drumsticks
- Oil for frying
- 2 to 3 bay leafs
- Chopped garlic – lots!
- Coarse black pepper – lots!
- 1 teaspoon of sugar
- 1 teaspoon sesame oil
For the sauce, mix together in a cup:
- 50 ml soya sauce
- 50 ml Vinegar I use white vinegar and balsamic together
- Fill the cup with water.
Fry the chicken until it is nice and brown.
Add all the spices and garlic while it is frying, and sprinkle the sugar over the chicken.
No need for salt, the soya sauce is salty enough.
Add the cup of liquid and cook slowly until the chicken is tenderly cooked and the sauce is thick and sticky. Add more water while it cooks, if needed.
Serve with rice.
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