Mom is out of town traveling so my sisters and I are trying to keep Dad well fed. Nothing compared to what Mom can cook (she’s an AMAZING cook), but it’s the thought that counts right? With that said, this Filipino dish is an easy, delicious, one pot meal that you can make a lot of at once. The combination of ginger soy sauce and vinegar with a hint of sweetness of the pineapple is addicting.
Ingredients: 8 Servings
6lb chicken drumsticks (or thighs or breast) – skin removed
3 cup soy sauce
2 1/4 cup distilled white vinegar
2 bulb garlic, peeled and crushed
4 tablespoons thinly sliced fresh ginger root
3 bay leaves
3/4 tablespoon black peppercorns
1 onion – sliced (thickness is up to you, I sliced it thick)
1 cup pineapple juice and tidbits combined
Combine all ingredients in a Dutch oven & bring to a boil over medium heat.
Once it boils, reduce heat to a simmer.
Cover the pot and simmer for 30 minutes, turning and stirring up the chicken couple times.
After 30 minutes, remove lid and cook until liquid has reduced to half.
Serve it on bed of rice.
Optional: If you don’t want to accidentally bite into a peppercorn, set chicken aside, strain the liquid from the pot to remove all the food particles, return chicken and liquid back in the Dutch oven.
*You can use 2/3 of the liquid (2 cups of soy sauce, 1 1/2 cups of vinegar, 2/3 cup of pineapple juice & tidbits) if you don’t necessarily want a lot of juice at the end. Having a lot of liquid allows you to somewhat (you still have to turn it couple times) leave the chicken alone while it’s cooking since the liquid almost covers all the chicken,
having less liquid means you’d have to tend to it a lot more by turning and mixing it up to ensure they’re all cooked and marinated properly