Adobong Manok Recipe

INGREDIENTS:

• 1 Whole Chicken cut into parts the size of a fist or you can have choice cuts like wings, breasts, legs ( I personally like wings and legs)
• 1 cup white vinegar (For a tasty treat, you can use a local vinegar, a coconut vinegar)
• 1 garlic, firmly chopped then divide it into two (you need the other half later on)
• 3 to 4 pcs. of laurel or bay leaves
• water, preferably 1 cup or more (depends on the quantity)
• 1 teaspoon peppercorn
• vegetable cooking oil

PROCEDURE:

• Cook the chicken in oil until it is golden brown.
• After that, you add the other ingredients which include the vinegar, the other half portion of garlic (remember, we made 2 portions), the laurel leaves, peppercorn and water. You can add soy sauce if you like to give more flavor. You can start with 1 teaspoon of it, depending on your taste.
• Bring the chicken to a boil then lower the fire and cook uncovered for about 10 minutes or so. If you think it's too dry, add some more water, around 1/2 cup will do the trick or according to my wife, you can add more vinegar instead of water if you're the "sour-type".
• Then, cover the skillet and let simmer until chicken is tender and looking so, oh, delicious...
• You can either cook the remaining garlic in a separate deep pan until it becomes soft golden-brown or you can later add this right before serving the chicken.
• Then, add the chicken to the garlic in a separate deep pan and cook until lightly crispy and pour the rest of the adobo sauce then serve hot.

"Adobong Manok is the best"