Chicken Adobo

Ingredients:
2 chicken thighs, cut into serving pieces
2 bay leaves
1 tbsp white vinegar, to taste
1 to 2 cups water (amount to determine during cooking)
1 tsp  whole peppercorn
Sugar, to taste
Salt, to taste
3 tbsp cooking oil
Drizzle of dark soya sauce

Marinade:
4 tbsp light soya sauce
5 pips garlic, crushed with skin

Methods:

1. Marinate chicken pieces for 3 hours.
2. Toast the whole peppercorn on a low heat wok to obtain a fragrant aroma, dish up.
3. In a heated wok put 3 tbsp of cooking oil, when the oil is hot enough put in the marinated chicken pieces but reserve the marinade, stir and cook for about 5 minutes.
4. Pour in the reserve marinade, add part of the water and bring to boil.
5. Drizzle a bit of dark soya sauce to the dish to obtain a nice colour according to your liking.
6. Add the bay leaves and toasted peppercorn, mix well and let it simmer till chicken is tender. Add more water during this simmering time if necessary.
7. Add vinegar, stir and cook for a couple more minutes.
8. Add sugar, salt, give it a quick stir and taste.
9. Turn off heat and serve!

Note: This chicken dish have a nice fragrant aroma and taste, which is from the whole peppercorn and vinegar.  Though it might look familiar to some of our Chinese dish, but with slight different in the ingredients, it becomes a new dish for my home-cooked menu. It's my first Filipino dish in my home kitchen and hope to try some other yummy dishes....