| 3 pounds chicken, cut up 1/2 cup vinegar 1 tsp. salt 1/2 cup water 1/4 tsp. pepper 1 small bay leaf | 1 tbsp. patis 3 garlic cloves, minced 1 tsp. grated ginger 1 hot banana pepper 1/2 cup thick coconut milk 3 tbsp. canola oil |
- Place first 9 ingredients (and hot pepper if you like it hot; if not, add pepper during last 10 minutes of cooking) in a pot over a medium heat. Do not stir chicken until it has come to a boil to allow vinegar to release its acidic flavor.
- When dish starts to boil, lower heat, and simmer covered for 30 minutes or until chicken is tender. Add coconut milk , cook for 3 minutes until sauce it thick.
- For traditional method, when chicken is tender, transfer it to a plate. Set sauce aside. Heat oil in a skillet, add chicken pieces, sauté them until brown. Add sauce to skillet, scrape browned bits clinging to skillet and simmer stirring for 2-3 minutes more until thick. This method tastes a bit better but is a lot of more work.
