My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.
Ingredients
- vegetable oil: 3 Tbsp
- boneless, skinless chicken thighs, rinsed and patted dry: 3 pound
- garlic, peeled and: 6 clove (sliced)
- soy sauce: 0.5 cup
- apple cider vinegar: 0.5 cup
- water: 0.5 cup
- pickling spice, wrapped in cheesecloth: 2 Tbsp
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
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Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.
