Recipe: Filipino Chicken Stew

Filipino Chicken Stew

1-1/2 pounds boneless chicken thigh
1/2 cup white vinegar
1/2 cup onion -- chopped
5 tablespoon soy sauce
1 teaspoon black peppercorns -- coarsely crushed
4 bay leaves
2-1/2 tablespoon sugar
1 cup water
1/2 teaspoon garlic -- minced
1/2 cup fresh mushrooms -- sliced
salt to taste

Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot.

Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally.

Meanwhile, saute the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside.

Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water. Once again bring to a boil and season with salt if necessary. When ready, serve over white rice.