THE VINEGAR-BLACK SILK-BIRD

(Our Play on Filipino Chicken Adobo)

THE VINEGAR-BLACK SILK-BIRD

Ingredients: 600g Chicken thighs (bone-in), 100ml Soy sauce, 100ml Cane vinegar (or Cider vinegar), 1 tbsp Sugar, 1 tbsp Garlic paste, 1 tsp Black peppercorns, 3 Bay leaves...

Ingredients

  • 600g Chicken thighs (bone-in)
  • 100ml Soy sauce
  • 100ml Cane vinegar (or Cider vinegar)
  • 1 tbsp Sugar
  • 1 tbsp Garlic paste
  • 1 tsp Black peppercorns
  • 3 Bay leaves

Cooking Method

  1. The Scorch Fry chicken in oil on high heat until the skin is dark brown and charred.
  2. The Bloom Add garlic and peppercorns with a 30ml splash of water to release the aromatics.
  3. The Swell Add soy, vinegar, sugar, and bay leaves; simmer uncovered for 20 minutes.
  4. The Marriage Continue to simmer until the liquid reduces into a thick, black, oily silk that coats the bird.
  5. The Finish Finish with a sprinkle of fresh spring onions.

Cuisine: Asian

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