Note: on Wednesday 15th March, at 12:57, when he would have been
at work, Rob e-mailed himself a link to this recipe. To this
day he doesn't know why, who it came from, anything.
However, it seems that Filipino food is good stuff, a barbecue
affair with strong flavours, at least as evidenced by a subsequent
visit to Kasa & Kin.
Note: requires marinading overnight.
Ingredients
For the marinated chicken:
1 kg boneless skinless chicken thighs
170 ml rice wine vinegar
170 ml light soy sauce
1 tsp whole black peppercorns
The rest:
1 onion, thinly sliced
4 spring onions, thinly sliced
5 cloves garlic, crushed
3 bay leaves
2 tsp brown sugar
olive oil
Method
Mix together the ingredients for the marinade and leave the
chicken thighs to soak in it in the fridge overnight.
Remove the chicken from the marinade, keeping the marinade,
and fry the chicken on a high heat in olive oil for 2 minutes
on each side until browned; set the chicken aside.
Add some more oil to the pan and fry all of the onions and
garlic for a couple of minutes on a medium heat, until the
garlic begins to brown.
Add the marinade, bay leaves and sugar to the frying pan
and bring to the boil, scraping up any bits of chicken from the
bottom of the pan; simmer for 4 minutes.
Add the chicken thighs to the frying pan and simmer on a
low heat, uncovered, for 10 minutes.
Flip the chicken thighs over and continue to cook for 10 to
15 minutes, until the liquid level has reduced by half.