Suka pinakurat chicken adobo

Instructions

1. Step 1

   Use a sharp knife to slash each of the chicken thighs through the skin to the bone, three times on each – this will allow the sauce to penetrate deep into the meat when it’s cooking.

2. Step 2

   Heat the oil in a large wok, then cook the chicken, skinside down, for 6-8 mins, turning a couple of times to brown the skin.

3. Step 3

   If there’s a lot of fat in the pan from the chicken, drain away a few teaspoons, then add the garlic, black pepper, bay and ginger. Stir well and cook on a high heat for 2 mins.

4. Step 4

   In a small jug, whisk together the suka pinakurat, white vinegar, soy and sugar. Pour the sauce on top of the chicken, bring to the boil and cook for 2 mins, deglazing the base of the wok.

5. Step 5

   Reduce the heat to medium-low, cover with a lid and cook for 25 mins, stirring occasionally. Remove the lid, then cook for another 10-15 mins until the sauce is thick and syrupy, and the chicken cooked through. Add a splash of water if the sauce thickens too much before the chicken is cooked. Check for seasoning, adding salt if it needs it.

6. Step 6

   Garnish with chopped coriander and chilli, and serve with rice and a simple cucumber salad.