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Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Aged Chinese black vinegar — malty depth for dumplings and sauces
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Filipino adobo base — soy, vinegar, garlic, bay leaf braising
Aged Chinese black vinegar — malty depth for dumplings and sauces
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Beginning with skin side down, sear chicken in hot oil til lightly browned on both sides. Add vinegar through peppercorns, bring to a simmer, cover and cook 15 minutes. Uncover, turn thighs over, simmer about 15 minutes til chicken is done.
Serve with plenty of sauce over rice. If you want a thicker sauce, remove chicken from pot.Add cornstarch to water and stir with your fingers til smooth. Add to pot, stir to combine and bring to boil so sauce thickens.Turn down heat, return chicken to pot , spooning sauce over, and serve. Serve with lots of rice! Note: Because this is the national dish of the Philippines, there are hundreds of variations. You can use cider or cane vinegar instead of white vinegar (but some vinegars, like sherry or balsamic, are too strong to substitute 1 for 1.) Most recipes use 2:1 vinegar to soy sauce. Some add more water. Some use coconut milk. Note: I usually have some leftover sauce, rich in chicken juices/collagen. It can be frozen and re-used in a new batch, adding ingredients as needed or water to thin. Note:Filipinos also make this same recipe with pork chops.