I love trying different cuisines- this is my first time trying this Filipino classic.. of course, I put my own spin on it. It’s yummy!
- 4 to 5 chicken thighs with skin and bone in
- ½ cup white vinegar
- ½ cup soy sauce
- 6 to 8 garlic cloves, smashed
- 1 teaspoon whole black peppercorns
- ½ cup orange juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- ½ cup cilantro, chopped
- 3 to 4 scallions, chopped
Place the soy sauce, vinegar, soy sauce, garlic, peppercorns and orange juice in a large sauté pan. Place the chicken thighs, skin side down. Bring the liquid to a boil over high heat and then cover and simmer over low heat for about 20 minutes. Turn the chicken over and cover and simmer for another 10 minutes.
Uncover the pan and increase the heat to high and return the sauce to boil while turning the chicken occasionally and basting at the same time. Take the chicken out after about 3 to 4 minutes and add the cornstarch. Bring to a boil and let the sauce thicken. Check for seasonings and turn the heat off.
Let the chicken pieces cool, take the skin off and take all the meat off the bone with a fork. Return the shredded chicken to the sauce, check for seasonings and garnish with cilantro and scallions.