This tangy braised chicken is a Filipino favorite. It’s traditionally served with with rice and a sweet fruit salad.
8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups cider vinegar
3/4 cup soy sauce
1 cup water
10 garlic cloves, chopped finely
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
4 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
Cooked rice as an accompaniment
In a large pot, combine chicken, vinegar, water, garlic, bay leaves, peppercorns and brown sugar. Bring the mixture to a boil, then reduce heat and simmer, covered, for 35 minutes.
Remove chicken pieces from the cooking liquid with tongs to a rimmed baking sheet, skin side up.
Turn the heat up and boil the liquid for 10 minutes. Combine the cornstarch and water and whisk into sauce and cook until sauce thickens slightly. Keep hot.
Preheat broiler to high. Lightly drizzle oil over chicken. Broil 5-7 minutes, or until skin appears golden brown.
Transfer the chicken to a rimmed platter, pour the sauce over the chicken and serve the chicken with the rice.
YIELD: Serves 4 to 8.