28 July 2010
Paksiw na Lehon Manok
We had guests yesterday but we haven't done our groceries yet and so our ref leaves much to be desired ingredients-wise. And so I bought a roast chicken instead. But our guest brought along food to cook and we soon found ourselves with a feast consisting of nilagang baka, mussels in soup, and roast chicken.
Understandably the roast chicken was not "sold out" and I was left if a fair amount of leftover meat. What to do with it? Make paksiw na lechon manok!
Leftover chicken, cut into manageable portions
1/4 cup cane vinegar (Datung Puti!)
1/2 cup water
1/2 cup Mang Tomas All-purpose Sauce
1/4 cup brown sugar
1/8 tsp black pepper
6 cloves garlic, crushed and skin removed
1/8 tsp salt
1-2 pcs bay leaf
In a pot, mix all ingredients save for the chicken and bay leaf.
Add the chicken and cover the pot. Bring to a boil under medium heat. Mix it up, then simmer for 10 minutes over low heat.
Add the bay leaf, then simmer for 5 more minutes. Remove from heat, then adjust the taste if necessary with salt and pepper. The sauce would have sufficiently reduced and thickened.
Serve hot with rice. This dish tastes even better after a day, when the rich, tasty sauce has been absorbed by the chicken.
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