1 head garlic, peeled,crushed (you can tone it down a bit if you need to but Filipinos are not shy with garlic)
1 medium size onion, peeled, chopped
2 thumb size ginger, skinned, sliced
1 tsp. peppercorns
3-5 pieces bay leaf
3-5 pieces red hot chili
1/4 cup soy sauce
1/3 cup vinegar
½ cup coconut milk
Cut chicken into serving pieces. Wash thoroughly and drain.. In a medium size sauce pan first put in the chicken, pour in 5 to 6 cups of water then add in the vinegar, soy sauce, garlic, onion, ginger, peppercorns and bay leaf bring to a boil and simmer in medium heat for 30 to 45 minutes or until the chicken is tender. Add in the chili and coconut milk, cook for another 5 to 10 minutes or until the liquid turns to and thick sauce, correct saltiness if required. Serve with a lot of rice.
Purists don’t add coconut milk but I find it adds an extra dimension. I found the recipe years ago and have managed to even convert Inday’s family.
If you plan to marinade, that’s fine. Add all ingredients except the Chili and coconut milk. Just add the chili and coconut milk near the end.