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Filipino Chicken Stew
Ingredients:
1-1/2 pounds boneless chicken thigh
1/2 cup white vinegar
1/2 cup onion -- chopped
5 tablespoon soy sauce
1 teaspoon black peppercorns -- coarsely crushed
4 bay leaves
2-1/2 tablespoon sugar
1 cup water
1/2 teaspoon garlic -- minced
1/2 cup fresh mushrooms -- sliced
salt to taste
Instructions:
1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick
pieces. Place aside in a thick pot. 2. Make a marinade of vinegar,
soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the
water and add this to the chicken in the pot. Let sit for about 1/2
hour stirring occasionally. 3. Meanwhile, sauté the onions in about
1 Tbsp. of oil until translucent and fragrant then put aside. 4. Bring
the pot of chicken and marinade to a boil and lower the heat. Let
it simmer for about 10 minutes then add the mushrooms and remaining
water. 5. Once again bring to a boil and season with salt if necessary.
6. Garnish with cilantro and serve with hot rice and a side dish of
Bagoong Vegetables. |
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