1 whole chicken, adobo cut
1/2 c soy sauce
1 c vinegar
1 head garlic (crushed, whole or minced, as you wish)
10 whole peppercorns
1-2 Laurel leaf
Water to taste
Put all ingredients in a stock pot. Simmer, without stirring, in low fire for about 1 hour. Season to taste. Serve with atchara and steamed white rice.
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