🍲 My Recipes

• 2.5– 3 lbs (1.5 kg) chicken thighs (bone-in, skin-on for flavor; boneless skinless also works)

• 1/2 cup (120ml) soy sauce (regular or light; avoid dark soy)

• 1/3 cup (80ml) vinegar (Filipino cane vinegar preferred, or white/rice vinegar)

• 1 medium onion, thinly sliced or diced

• 5–6 cloves garlic, minced or smashed

• 3 bay leaves (fresh or dried)

• 1 tsp whole black peppercorns (or 1/2 tsp coarse ground black pepper)

• 1–2 tbsp brown sugar (adjust to taste, or omit if using cane vinegar)

• 2 tbsp neutral oil (canola, vegetable, or avocado oil)

• Chopped green onions or cilantro for garnish

• 2 cups (380g) uncooked jasmine rice

• 1 1/2 cups (360ml) water

• 1/2 tsp salt

• 3 tbsp coconut oil

• 1/4 cup finely chopped garlic

• 1 tbsp fish sauce

• Coconut milk

• Vegg

1. Make the marinade (everything but onions, sugar and green onion) and marinade chicken for only 30 minutes. Because of the soy based marinade, don't want to marinade for too long.

2. Wash and cook rice.

3. Slice garlic (best with mandolin for even cuts)

4. In a wok, heat coconut oil and fry garlic until light brown then quickly remove

5. Put rice in wok (works best with day old rice, but not needed) and cook for a few minutes, put garlic back in and a little fish sauce, turn off heat

6. Dry chicken, saving marinade

7. Add some water so chickens are almost fully submerged

8. Slice onions

9. Sear chickens on medium, not too hot so soy sauce doesn't burn

10. Dump some oil, add onions until cooked, then add chicken skin side down, and reserved marinade

11. Turn up to high until light simmer, then reduce heat to low, put a cracked lid on it, and simmer for 20 minutes.

12. Flip chicken, skin side just out of the liquid, and continue to simmer without a lid for another 20 minutes or so, check temperature

13. Turn off heat, letting chicken rest for 20 mins to 1 hour

14. Remove chicken, reduce sauce by about 50%

15. (optional) Can add some coconut milk to the sauce

16. Could put chicken under the broiler to harden up the skin

17. Put chicken back in pot and baste chicken

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